Scallopini / Schnitzel

Bavarian Schnitzel

Beat egg with water. Combine bread crumbs with thyme, salt and pepper. One by one, dredge pork slices with flour; dip in egg/water mixture and then into bread crumb mixture.Heat oil in large frypan over medium-high heat. When hot, add

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Curried Pork Peach Schnitzel

Place each pork slice between sheets of waxed paper and, using a mallet or rolling pin, pound lightly. In nonstick or lightly oiled skillet over medium heat, sauté pork with onions, until pork is golden brown on both sides, about

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Herbed Scallopini

If using pork steaks, place between two sheets of plastic wrap. Using meat mallet (or rolling pin), gently flatten steaks until they are about 1/8″/5 mm thick. Combine parsley, sage, oil and lemon zest. Rub meat generously with herb mixture.

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Lemon-Sage Schnitzel with Panko Crust

On a plate, combine crumbs with lemon rind, sage and pepper. Combine mayonnaise and mustard. Whisk egg and water together in a medium bowl. Dredge schnitzels with mayonnaise mixture, dip into egg mixture, then coat with crumbs. Transfer to a

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Pork Rolls

Combine cheeses, spinach, parsley and garlic powder, mix well. Place pieces of pork between sheets of wax paper; flatten with meat mallet (or rolling pin) to 1/8″/3mm thickness. Cut into 6×4″/15×10 cm pieces. Place 1 Tbsp/15 mL of filling at

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Pork Saltimboca

Place steaks between sheets of plastic wrap or wax paper. Flatten to a thickness of about 1/4″/1 cm with a meat mallet or rolling pin. Season with pepper. Place a slice of prosciutto on one half of each schnitzel; place

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Pork Schnitzel with Tangy Orange Sauce

Combine flour and pepper. Lightly coat pork pieces; shake off excess flour. Heat oil in large skillet over medium-high heat. Cook pork in batches just until cooked through, 1 or 2 minutes per side. Remove pork from skillet and keep

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Pork Schnitzel with Tartar Sauce

If using pork loin or leg, cut pork into four equal portions. Place one piece on a sheet of dampened plastic wrap or wax paper. Cover with another sheet. Using a meat mallet or rolling pin, gently pound pork to

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Quick Pork Parmesan

Using a meat mallet, pound pork to 1/4″/6mm thickness. Combine egg and water; dip cutlets into mixture and then coat with breadcrumbs. In a large nonstick fry pan, heat oil over medium to medium-high heat. Brown pork; about 2 –

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Roll Up the Schnitzel

Gently flatten pork slices. Drain pineapple, reserving juice. In a medium bowl, combine 1/3 cup/75 mL crushed pineapple with croutons, raisins, almonds. Toss with lemon juice, cloves or allspice and 2 Tbsp/25 mL pineapple juice to moisten mixture. Spoon about

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