Pork schnitzel parmigana

Pork schnitzel parmigana

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  • 4
  • Easy
  • 15 minutes
  • 25 minutes
  • Woolworths Diemersdal Merlot Malbec 2016


  • 1 x 900 g pack Woolworths pork loin chops
  • 5 T flour, seasoned
  • 2 free-range eggs, beaten
  • 1 cup breadcrumbs
  • 2 cups canola oil
  • 3 cloves garlic, crushed
  • 2 T olive oil
  • 1 x 400 g can cherry tomatoes
  • Basil leaves, for serving
  • 300 g Woolworths mozzarella
  • Ingredients aren't specified.
  • Ingredients aren't specified.

Cooking Instructions

Remove the bones and excess fat from the pork loin chops. Cover the chops with wax paper and use a rolling pin to flatten them to a thickness of 2.5 cm.

Dust the pork in seasoned flour, then dip into beaten free-range eggs and cover in breadcrumbs. Repeat for an extra-crispy crust.

In a pan, heat the canola oil. Fry the schnitzels, one at a time, until just golden brown. Drain on kitchen paper.

Fry crushed garlic in olive oil, then add the can of cherry tomatoes, a couple of basil leaves and season to taste.

Simmer for 10–15 minutes, or until slightly thickened. Slice the mozzarella. Arrange the schnitzels on a baking tray, spoon over the tomato sauce and top with the sliced mozzarella. Place under a hot grill until the cheese is melted and golden.

Serve hot with fried basil leaves.

Hannah Lewry Recipe by: Hannah Lewry
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Woolworths TASTE’s Food Editor is passionate about conjuring up fresh ideas for fast and easy dishes that taste as great as they look. Turn to her expertise for everything from time-saving mid-week food to lazy weekend meals. You’ll have a lot of fun in the kitchen while you’re about it.

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