Lemon and Thyme Pork Schnitzel

I live in Queensland, Australia and have always loved to cook. An avid cookery book collector(last count 324). I only share something if I have actually cooked it.

I found the amount of meat made very small schnitzels, certainly not enough for a meat-eating male.. Needed to double up.
Certainly needed more than 1 egg to coat the suggested amount of meat. Having said all that a great schnizel.

2 x 180g pork loin steaks

1 large egg

2 tbsp plain flour

75g coarse dried white breadcrumbs (Japanese panko breadcrumbs are ideal)

finely grated zest of ½ lemon

15g Parmesan cheese, finely grated

1 heaped tbsp chopped fresh thyme leaves

300ml vegetable oil

2 handfuls of watercress, to garnish

1 to 2 tsp extra virgin olive oil, to drizzle

flaked sea salt

freshly ground black pepper

Directions at hairybikers.com

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