Serves: 3
Traditionally, a Wiener Schnitzel is a cutlet of veal pounded thin by a meat tenderizer, then dipped in flour, egg and breadcrumbs and fried until golden. Although closely linked with Vienna (Wiener means “Viennese” in German), however the Schnitzel actually originated in Milan, Italy.
I’ve made this recipe by using two thin pork cutlets and filling them with blue cheese and zucchini, breading them and then baking versus frying to make it lighter. The combination was amazing.
Ingredients
6 thin boneless pork chops
Lawry’s Garlic salt or salt and pepper
3 blue cheese slices
1 cup shredded zucchini
1 egg
¼ cup milk
¼ cup grated parmesan cheese
1 cup breadcrumbs
1 cup grated parmesan cheese
¼ cup chopped parsley
Cooking spray
1 cup shredded mozzarella
Directions
Preheat oven to 390°F and line a baking sheet with aluminum foil
Place pork on saran wrap and season to your liking
Cover with second saran wrap and pound the meat on both sides until ¼ inch thick
Place one blue cheese slice on three pieces of pork
Top each cheese slices with 1/3 of the zucchini
Cover each with a piece of pork
Beat egg, milk and ¼ cup parmesan together in a bowl
Combine breadcrumbs, 1 cup parmesan and chopped parsley in a flat bowl
Spray foil well with cooking spray
Dip each side of stuffed pork in egg mixture then into bread mixture
Press firmly so pork is well coated and place on baking sheet
Bake for 25 minutes then flip the pork and sprinkle with mozzarella
Bake for 20 more minutes until mozzarella starts getting golden
Take out of oven and let sit for 5 minutes before serving
I served with roasted broccoli and cauliflower
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