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JB's French Pork Schnitzel
People say adding “French” to something doesn’t mean it’s better. But my passport would like to disagree! These schnitzels get a French flair with Herbes de Provence in the breadcrumbs. Now they're French Pork Schnitzels - escalope de porc panées. Let’s go!
👥 4 Servings⏱️ Prep & Cook: 35 min⏳ Prep: 25 min🔥 Cook: 10 min👤 Chef JB (RecipeTin)📖 recipetineats
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●oven
- ●bowl
- ●frying pan
- ●pan
📝 Preparation Steps
1
ABBREVIATED RECIPE
2
Pound pork to 0.5cm / 0.2″, season with salt and pepper. Coat in flour, egg, then panko mixed with herbes de Provence. Fry over medium-high heat ⏱️ 2 minutes per side until golden.
herbes de Provence (Note 3)3 tbsp
3
PREPARATION
4
Preheat the oven to 70°C / 160°F (all ovens).
5
Pound the pork - Place the pork between two sheets of baking paper / parchment paper or freezer bags. (Note 5) Pound with a meat mallet until evenly 0.5 cm / 0.2 inch thick. (Note 6)
6
Season - Season both sides with salt and pepper. Set aside.
7
CRUMBING AND COOKING
8
Prepare the crumbing station - Place flour, eggs, and panko mixed with herbes de Provence in three separate bowls. (Note 7)
eggs, lightly whisked (, from large eggs (55g / 2oz each in shell))2herbes de Provence (Note 3)3 tbsp
9
Crumb - Coat pork in flour and shake off excess. Dip in egg and let excess drip off. Press into the breadcrumb mixture so it sticks well. Transfer on a tray and repeat with remaining pork.
10
Cook the schnitzels - Heat the oil in a frying pan over medium-high heat, it should be 0.4cm / 0.15" deep. When hot, add 2 schnitzels. Cook ⏱️ 2 minutes until golden. Flip and cook the other side ⏱️ 2 minutes. Transfer to a rack over a tray and place in the warm oven. Repeat with the remaining two schnitzels. (Note 8)
11
Rest and Serve - Let the schnitzels rest on the rack outside of the oven for ⏱️ 2 minutes before serving with a wedge of lemon and a sprinkle of salt flakes.
lemon, cut into wedges1
Nutrition Facts
calories
387 kcal
fat Content
30 g
serving Size
1 serving
fiber Content
3 g
sugar Content
2 g
sodium Content
603 mg
protein Content
30 g
trans Fat Content
0.1 g
carbohydrate Content
27 g
saturated Fat Content
2 g
unsaturated Fat Content
26 g
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