Yield: 4 servings
|1½ cup||Dried breadcrumbs|
|1 teaspoon||MAGGI Garlic Stock Powder; (1 to 2)|
|2 teaspoons||Very finely chopped parsley|
|½ teaspoon||Freshly ground black pepper|
|3 tablespoons||Milk; (3 to 4)|
|4||Pieces pork schnitzel|
|3 tablespoons||Butter; (3 to 4)|
|1 tablespoon||Oil; (1 to 2)|
Combine the breadcrumbs, stock powder, parsley and black pepper on a shallow plate or waxed paper.
Beat the egg and milk together. Pour into a shallow dish.
Coat the schnitzel on both sides by dipping them into the dry mixture then into the egg mixture.
Coat again with the dry mixture, pressing the crumbs on firmly.
Refrigerate the schnitzel for 10 minutes.
Heat the butter and oil in a large frying pan.
Add the schnitzel and cook for 5-6 minutes or until golden brown and cooked through. Turn once during cooking.
Serve with MAGGI Apple Sauce (make according to directions on packet), mashed potato, brussel sprouts and carrots.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.