Pork Schnitzel with Parsley Sauce

Breaded pork escalopes fried until golden brown, served with a thick, creamy parsley-infused white sauce.

Pork Meat Main Course Schnitzel German

Estimated Nutrition

Calories

643.8

kcal / serving

25750.5 kcal total

Carbs

47g

per serving

1880.8 g total

Fat

34.8g

per serving

1390.4 g total

Protein

35.6g

per serving

1425.2 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

piece

Eggs

free-range, lightly beaten

375

Unsalted Butter

for sauce

3000

Whole Milk

for sauce

GrainsCereals

1000

Plain Flour

for dredging

1500

White Breadcrumbs

fresh

375

Plain Flour

for sauce

Meat

4000

Pork Escalopes

beaten flat, divided into 100g portions

NutsSeeds

Sea Salt

to taste

Black Pepper

freshly ground, to taste

tbsp

Thyme

finely chopped

tbsp

Sage

finely chopped

bunch

Curly Parsley

finely chopped

OilsFats

200

Sunflower Oil

for shallow frying

Method

Season flour with salt and pepper in a large bowl.

Mix breadcrumbs with chopped thyme and sage in a shallow bowl.

Dredge each pork escalope in flour, dip in beaten egg, and coat with breadcrumb mixture.

Fry schnitzels in oil for 2 to 3 minutes per side until golden and cooked through.

Drain cooked schnitzels on kitchen paper and repeat for remaining meat.

Melt butter in a saucepan, add flour, and cook for 2 to 3 minutes.

Whisk in milk gradually until the sauce is thick and smooth.

Season the sauce, stir in parsley, and cook for 5 minutes.

Serve the schnitzels topped with the parsley sauce.