Pork schnitzel with sage and parmesan crust
Prep time 15 minutes Cook time 10 minutes
|4 x 150g pork collar butt steaks||$4.20|
|50g plain flour||$0.04|
|Salt and pepper||$0.05|
|½ cup water||$0.00|
|200g Panko crumbs||$3.47|
|10 sage leaves, finely chopped||$0.99|
|¼ cup continental parsley, finely chopped||$1.20|
|¼ cup Parmesan cheese, grated||$0.51|
|Cost per kg||$18.43|
|Recommended sell price (70% mark-up)||$18.80|
|RRP (per kilo)||$31.33|
•4 x 150g pork collar butt steaks
•50g plain flour
•Salt and pepper
•½ cup water
•200g Panko crumbs
•10 sage leaves, finely chopped
•¼ cup continental parsley, finely chopped
•¼ cup Parmesan cheese, grated
1.Flatten pork steaks with a meat mallet or rolling pin.
2.Dust pork schnitzels with seasoned flour and shake off excess. Dip each schnitzel into beaten egg and water.
3.Press schnitzel firmly into the combined crumbs, herbs and parmesan cheese.
Customer Cooking Instructions:
Heat oil over a medium heat for 2-3 minutes and shallow fry each schnitzel until golden. Drain on absorbent paper. Serve hot with salad and crusty bread.