Pork Parmigiana

Serves: 4

Cooking Time: 20 minutes


Quantity Ingredient
4 Mt Mercer Pork Leg Steaks
½ cup Plain flour seasoned with salt and pepper
2 Eggs, beaten with ½ cup water
3 cups Fresh bread crumbs
½ cup Parmesan cheese, grated
¼ cup Continental parsley, finely chopped
  Oil for shallow frying
150 ml Tomato pasta sauce
4 Bocconcini cheese, sliced
  Basil leaves to garnish
To serve Chunky chips
  Garden salad

Method: Hotplate

  1. Flatten pork leg steaks evenly.

  2. Dust each pork leg steak with the seasoned flour and shake off excess.

  3. Combine the fresh bread crumbs, Parmesan cheese and parsley together on a flat plate or tray.

  4. Dip each pork leg steak into the beaten egg and press into the crumb mixture firmly on both sides.

  5. Heat oil over a medium heat for 3-4 minutes and shallow fry the pork schnitzels until golden brown. Drain on absorbent paper.

  6. Place each schnitzel onto a lined baking tray and spread each with a little tomato pasta sauce. Top sauce with slices of bocconcini cheese.

  7. Place the tray under a pre-heated grill until cheese is bubbling for 3-4 minutes.

  8. Serve parma garnished with fresh basil leaves, chunky chips and fresh garden salad.
Notes: for a delicious alternative, top pork schnitzels with shaved Australian Ham, baby spinach leaves and tasty cheese.