Lemon-Sage Schnitzel with Panko Crust
Ingredients:
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4 (4 ) PORK SCHNITZELS or SCALLOPINI*
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1 cup (250 mL) panko crumbs**
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1 tsp (5 mL) grated lemon rind
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1 tsp (5 mL) dried leaf sage, crumbled
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1/2 tsp (2 mL) freshly ground pepper
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1 1/2 tbsp (20 mL) EACH mayonnaise, Dijon mustard
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1 (1 ) egg
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2 tbsp (25 mL) water
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small amount (small amount ) Canola oil
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4 (4 ) Lemon wedges
Preparation:
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 rack and allow crumbs to dry, about 15 minutes. Heat a small amount of oil in a nonstick skillet over medium-high heat. Panfry schnitzels, about 4-5 minutes per side or until golden brown -- do not over cook. Serve garnished with lemon wedges.
* Trimmed fast fry pork chops, pounded thinly, may be substituted for schnitzels.
** Panko crumbs are a lighter fluffy type of crumb. Regular bread crumbs may be subsituted.