Herb-Crusted Parmesan Schnitzel 🥩✨

 New Recipe: Herb-Crusted Parmesan Schnitzel 🥩✨

Ingredients:

• For the schnitzel:

  • 4 boneless pork or chicken cutlets (about ¼ inch thick)
  • Salt and black pepper, to taste
  • 
    1 cup all-purpose flour
  • 2 large eggs
  • 1 tbsp Dijon mustard
  • 1 ½ cups breadcrumbs (panko for extra crunch)
  • ½ cup grated Parmesan cheese
  • 1 tbsp fresh parsley, finely chopped
  • 1 tsp dried oregano
  • 1 tsp garlic powder
  • Vegetable oil, for frying

• For serving:

  • Lemon wedges
  • Fresh parsley, for garnish

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Instructions:

1. Prepare the cutlets:

   • Place the cutlets between two sheets of plastic wrap or parchment paper. Use a meat mallet to pound them evenly to about ¼ inch thickness. Season both sides with salt and pepper.

2. Set up the breading station:

   • Place the flour in a shallow dish.
   • In another dish, whisk together the eggs and Dijon mustard until smooth.
   • In a third dish, combine the breadcrumbs, Parmesan cheese, parsley, oregano, and garlic powder.

3. Bread the cutlets:

   • Dredge each cutlet in the flour, shaking off any excess.
   • Dip it into the egg mixture, ensuring it’s fully coated.
   • Press it into the breadcrumb mixture, covering it completely. Gently press the crumbs onto the meat to adhere well.

4. Fry the schnitzel:

   • Heat about ¼ inch of vegetable oil in a large skillet over medium-high heat. The oil is ready when a breadcrumb sizzles upon contact.
   • Fry the schnitzels in batches, 2-3 minutes per side, until golden brown and cooked through. Adjust the heat to prevent burning.
   • Transfer to a plate lined with paper towels to drain excess oil.

5. Serve:

   • Serve the schnitzels immediately, garnished with fresh parsley and lemon wedges for squeezing over the top.

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Optional Variations:

• Use turkey or veal cutlets for a more traditional take.
• Add a pinch of smoked paprika to the breadcrumb mixture for a smoky flavor.
• Serve with potato salad, coleslaw, or spaetzle for a complete meal.