Lemon, Parmesan, and Pine Nut Schnitzel
Lemon, Parmesan, and Pine Nut Schnitzel



  • 4 pork loin steaks
  • 3 slices of white bread, torn into pieces
  • Zest of 1 lemon
  • 50g grated parmesan
  • 50g pine nuts
  • 2 sprigs of rosemary, leaves picked
  • 3 tbsp plain flour
  • 2 beaten eggs
  • Olive oil for frying
  • 4 lemon wedges to serve
  • Prep your pork loin steaks by placing them between pieces of baking paper, and beating them with a mallet or rolling pin until they are 5mm thick. Place the bread, lemon zest, parmesan, pine nuts, and rosemary leaves in a food processor, and blitz to a fine crumb. Transfer to a shallow bowl.
  • Spread the flour on a plate, and ensure the beated eggs are in a shallow bowl. Season the pork well, and dredge in the flour. Dipped the floured meat in the egg, and then press in the breadcrumbs. Fry the breaded escalopes for 3 minutes on either side until golden and crispy. Serve with salad and lemon wedges.
20 mins
4 serving

Do you know your wine personality? If your answer is no, take our quiz to find out which wines to pick up next and build your box!

Build my box