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Schnitzels with Ginger Crumbs


4-6 Servings

  • 1 packet ginger biscuits
  • 4 – 6 pork schnitzels (ask your butcher to cut this for you from the leg)
  • salt and pepper to taste
  • 45 – 60 ml cake flour
  • 1 egg, beaten
  • oil for shallow pan frying

Put ginger biscuits in a plastic bag and crush until they resemble fine crumbs. Put the plastic bag with the crumbs in the fridge while you prepare the rest of the recipe.

Pat the schnitzels dry with kitchen paper and season with salt and pepper. Dip them in the cake flour, shaking the excess flour off. Remove ginger crumbs from the fridge. Dip schnitzels in egg and then in ginger crumbs.

When all the schnitzels are coated with crumbs, place them on a flat serving plate and leave in the fridge for 2 – 3 hours for the crumbs to set.

Heat oil in a heavy bottom pan and fry the schnitzels until golden brown, turning once.

Serve hot with lemon wedges and steamed vegetables.