Schnitzel recipe

• 4 225g (8oz) pork chops on the bone, rind off
• 55 g (1.9oz) Plain flour
• 1 pinch Salt and freshly ground black pepper
• 2 Eggs
• 175 g (6.2oz) Fresh white breadcrumbs
• 55 g (1.9oz) Parmesan, freshly grated
• 1 tbsp Chopped, fresh parsley
• 1 tbsp Olive oil
• 115 g (4.1oz) Unsalted butter
• 2 tbsp Capers
• 1 Juice of a lemon
• 4 Canned anchovy fillets, finely chopped

1. Trim and clean the bone to about 4cm, using a strong knife.
2. Put the chop between two sheets of plastic or cling film, and tap the meat to make the chop thinner, about 5mm thick.
3. Trim off to make a neat shape.
4. Season the flour with salt and pepper, and put on to a tray.
5. Beat the eggs and put into another tray or shallow bowl.
6. Mix the breadcrumbs, Parmesan and parsley and put on to yet another small tray.
7. Carefully coat the meat with flour, shaking off any excess.
8. Put into the egg mixture, shake off excess and then put into the breadcrumb mix.
9. Put on the table and tap with a palette knife to make sure the breadcrumbs are well stuck on.
10. Heat the oil and 25g (1oz) of the butter together in a frying pan and fry the chops on one side to a golden brown colour, about 3-4 minutes.
11. Turn over and cook for another 3-4 minutes.
12. Keep cooked Schnitzels warm until ready for serving.
13. A new or cleaned pan may be needed for each Schnitzel, but you will need some more oil and butter.
14. When all the Schnitzels are cooked, in a clean pan melt the remaining butter.
15. As it colours, take off the heat and add the capers, lemon juice and anchovies.
16. Pour over the Schnitzels and serve.

pork chops, flour, salt, eggs, parmesan, parsley, olive oil, butter, capers, lemon, anchovy

Taken from www.lovefood.com/guide/recipes/12629/brian-turners-schnitzel (may not work)