Pork schnitzel with sage and parmesan crust
Prep time
15 minutes
Cook time
10 minutes
Ingredients |
Cost Guide |
| 4 x 150g pork collar butt steaks | $4.20 |
| 50g plain flour | $0.04 |
| Salt and pepper | $0.05 |
| 2 eggs | $0.60 |
| 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 |
| Total Cost | $11.06 |
| Cost per kg | $18.43 |
| Recommended sell price (70% mark-up) | $18.80 |
| RRP (per kilo) | $31.33 |
Ingredients
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•4 x 150g pork collar butt steaks
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•50g plain flour
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•Salt and pepper
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•2 eggs
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•½ cup water
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•200g Panko crumbs
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•10 sage leaves, finely chopped
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•¼ cup continental parsley, finely chopped
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•¼ cup Parmesan cheese, grated
Method
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1.Flatten pork steaks with a meat mallet or rolling pin.
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2.Dust pork schnitzels with seasoned flour and shake off excess. Dip each schnitzel into beaten egg and water.
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3.Press schnitzel firmly into the combined crumbs, herbs and parmesan cheese.
General Information
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.