Have a taste of Germany on your dinner table tonight.
- 4 deboned pork-neck chops
- Salt and freshly ground pepper
- 5 ml dried thyme
- 125 ml flour
- 2 eggs, whisked
- 250 ml breadcrumbs
- Oil for shallow-frying
- Sea salt
- Fresh parsley, chopped (optional)
- Lemon wedges
Remove excess fat from the chops if you like. Flatten them a little using either a meat mallet or the heel of your hand.
Season the chops with salt, pepper and the thyme.
Roll each chop in the flour and shake off any excess, then dip each one in the egg and roll it in the breadcrumbs to coat it.
Arrange the schnitzels on a plate, cover it with cling film, and then chill in the fridge for at least 30 minutes.
In a large pan, heat enough oil for shallow-frying. Fry the schnitzels in batches until golden brown and done to your liking. Drain them on paper towels.
To serve – Sprinkle sea salt and parsley (if using) over the schnitzels and serve them with lemon wedges and a salad or vegetables of your choice.