This Pink Peppercorn Parsley Schnitzel is pretty picture-perfect for Festive Feasting. Elevate your Christmas dinner to new heights with the enchanting allure of this dish. It promises not only a symphony of flavors but also a beautiful presentation.
This delightful recipe features boneless pork schnitzel, delicately pounded thin. This ensures a tender and succulent bite. However, feel free to substitute veal or chicken for the pork. It’s up to your taste. All work well in this recipe.
What sets this schnitzel apart is its enchanting coating. Panko bread crumbs impart a delightful crunch. Whenever possible, I use panko crumbs instead of regular bread crumbs. I am just crazy for the texture they add to recipes.
Pink peppercorns have subtly spicy, floral, and fruity notes. As a result, they infuse the schnitzel with a unique and sophisticated flavor profile. Additionally, chopped fragrant fresh curly parsley adds a burst of herbaceous freshness. The latter rounds out the flavor composition with a touch of brightness.
The visual appeal of the Pink Peppercorn Parsley Schnitzel is as captivating as its taste. The coating, adorned with the festive hues of pink peppercorns and green parsley, is perfect for the holiday season. Basically, it’s Christmas on a plate!
Beyond its aesthetic charm, what makes this dish special is its simplicity. This recipe is designed for ease of preparation to minimize holiday stress. As a result, you spend more joyous moments with loved ones. Pink Peppercorn Parsley Schnitzel is not just a dish; it’s a celebration on a plate. Above all, this recipe is a delicious and stress-free addition to your Christmas dinner that will leave a lasting impression.
Pink Peppercorn Parsley Pork Schnitzel
Ingredients
- 6 boneless pork chops
- 1/3 cup finely chopped fresh parsley
- 1+1/4 cups panko crumbs
- 1/3 cup crushed pink peppercorns
- 2 eggs
- 1/4 cup flour
- vegetable oil for frying.
Instructions
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Use a mallet to flatten the pork cutlets.
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Salt them on both sides.
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In a flat-bottomed bowl, mix together the parsley, pinko, & peppercorns
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Beat the eggs together in a separate flat-bottomed bowl.
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Place the flour in a third flat-bottomed bowl.
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Place a layer of paper towels by the stove.
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Heat the oil in a large skillet.
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Coat each chop in the flour, then the egg, then the parsley peppercorn mix.
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Place in the pan and cook on both sides.
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Pat off excess oil, plate, and serve.
Like this Pink Peppercorn Parsley Schnitzel? Also, check out some of these other recipes:
CREAMY PARSLEY ROOT SOUP WITH GOUDA CROUTONS
HEART-SHAPED RED BEET CHIPS WITH GARLIC PARSLEY DIP
POTATOES & KOHLRABI IN PARSLEY CREAM
