French-Style Pork Schnitzel with Herbes de Provence

Name: French-Style Pork Schnitzel with Herbes de Provence
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Yield: 4
Ingredients: 4 pieces pork steaks or chops; 1 1/2 cup panko breadcrumbs; 1/3 cup plain flour / all-purpose flour; 2 pieces eggs, lightly whisked; 1/2 cup vegetable oil; 3 tbsp herbes de Provence; 4 tsp dried thyme; 3 tsp dried rosemary; 1 1/4 tsp dried marjoram or savory; 3/4 tsp dried oregano; 3/4 tsp cooking salt; 1/2 tsp black pepper; 1 piece lemon, cut into wedges; 1 pinch Sea salt flakes

Experience a delicious twist on a classic with these crispy pork schnitzels infused with aromatic Herbes de Provence. Golden-brown on the outside and tender on the inside, they are perfectly finished with a bright squeeze of lemon.

Servings4 Portions

Prep Time25 Mins

Cook Time10 Mins

Difficulty

Intermediate

Ingredients

pork steaks or chops
4 pieces
panko breadcrumbs
0.5 cup
plain flour / all-purpose flour
0.3 cup
eggs, lightly whisked
2 pieces
vegetable oil
0.5 cup
herbes de Provence
3 tbsp
dried thyme
4 tsp
dried rosemary
3 tsp
dried marjoram or savory
0.3 tsp
dried oregano
0.8 tsp
cooking salt
0.8 tsp
black pepper
0.5 tsp
lemon, cut into wedges
1 piece
Sea salt flakes
1 pinch

Step-by-Step Instructions

Preheat your oven to 70°C (160°F). This low temperature is ideal for keeping the cooked schnitzels warm and crisp while you finish frying the remaining batches.

Prepare the pork by placing each steak between two sheets of parchment paper or inside a freezer bag. Use a meat mallet to pound the pork evenly until it reaches a thickness of approximately 0.5 cm (0.2 inches).

Season both sides of the flattened pork steaks generously with cooking salt and black pepper. Set them aside to allow the seasoning to penetrate the meat.

Set up a crumbing station using three shallow bowls. Fill the first with flour, the second with the lightly whisked eggs, and the third with a mixture of panko breadcrumbs and Herbes de Provence (including the extra dried herbs if using).

Coat each pork steak in flour, shaking off any excess. Dip it into the egg wash, ensuring it is fully covered, then press it firmly into the panko mixture until well-coated. Place the crumbed steaks on a tray.