A classic French pork schnitzel elevated with Herbes de Provence mixed into the breadcrumbs for an authentic touch. Crispy golden exterior with tender pork inside, served with fresh lemon wedges.
vegetable oil or any other neutral flavoured oil125ml, for frying½ cup
lemoncut into wedges, for serving1
sea salt flakesfor finishing~½ tspest.
dried thymefor Herbes de Provence blend4 tsp
dried rosemaryfor Herbes de Provence blend3 tsp
dried marjoramfor Herbes de Provence blend, can substitute with more thyme or rosemary1¼ tsp
dried oreganofor Herbes de Provence blend¾ tsp
Steps
1
Preheat the oven to 70°C / 160°F.
2
Place the pork between two sheets of baking paper or freezer bags and pound with a meat mallet until evenly 0.5 cm thick.
3
Season both sides with salt and pepper.
4
Coat the pork in flour and shake off excess. Dip in egg and let excess drip off. Press into the breadcrumb mixture so it sticks well and transfer to a tray.
5
Heat oil in a frying pan over medium-high heat. When hot, add 2 schnitzels and 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 schnitzels.
6
Let the schnitzels rest on the rack on the counter for 2 minutes before serving with a fresh squeeze of lemon juice and a sprinkle of sea salt flakes.
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