Rosemary dill schnitzel Recipe

Name: Rosemary dill schnitzel
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 boneless pork chops, trimmed of fat, about 1 inch (will pound thin); 1 white pepper; 1 paprika; 1/2 cup flour; 2 egg; 1 cup plain breadcrumbs; 1 tbsp dill; 1/2 tsp dried Rosemary; 1/4 tsp garlic powder; 1 butter (i use salted); 1 (optional: lemon juice or wedges)

Servings: persons

4 boneless pork chops, trimmed of fat, about 1 inch (will pound thin)
1 white pepper
1 paprika
1/2 cup flour
2 egg
1 cup plain breadcrumbs
1 tbsp dill
1/2 tsp dried Rosemary
1/4 tsp garlic powder
1 butter (i use salted)
1 (optional: lemon juice or wedges)

1
pound pork flat, about 1/4-1/2 thick
2
season both sides of chops w paprika and white pepper
3
beat eggs in a bowl, set aside
4
mix breadcrumbs, Rosemary, garlic and dill
5
dredge through flour, then egg, then breadcrumb mixture
6
melt butter over med heat.
7
fry over medium heat, about 4-5 minutes per side (depending on thickness).
8
add butter as needed to maintain frying.
9
enjoy!

723

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 4 boneless pork chops, trimmed of fat, about 1 inch (will pound thin), 1 white pepper, 1 paprika, 1/2 cup flour, and more.

Yes, Rosemary dill schnitzel falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Rosemary dill schnitzel

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