Show 04 Lemon-Sage Schnitzel with Panko Crust
Ingredients:
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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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11/2 tbsp (20 mL) mayonnaise
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1 1/2 tbsp (20 mL) Dijon mustard
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1 (1 ) egg
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2 tbsp (25 mL) water
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4 (4 ) Canadian pork schnitzels or scallopini**
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( ) Canola oil
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( ) Lemon wedges
Preparation:
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; allow crumbs to dry, about 15 minutes. Heat a small amount of oil in a non-stick skillet over medium-high heat. Panfry schnitzels, about 4-5 minutes per side until golden brown; do not over cook. Garnish with lemon wedges.
* Panko crumbs are a lighter, fluffy type of crumb. Regular breadcrumbs may be substituted.
** Trimmed fast fry pork chops, pounded thinly, may be substituted for schnitzels.