parmesan hemp pork schnitzel with caper butter

Of all the natural resources on this planet, hemp is one of the most renewable, environmentally sound & hardy. Not to mention it’s a jack-of-all-trades –  used to make apparel, paper, building materials, automotives, rope…the list is long & impressive. We need to be growing more of it, unlike trees it’s fast growing with little impact on the environment. Thankfully for the planet, good people such as Indiana Hemp Industries Association (INHIA) are campaigning the cause & chiseling away at bureaurocracy. Hemp doesn’t just excel as a commodity for building, textiles & such, its role as a food source is equally impressive. I now include edible hemp products in my diet every day. From my green veggie juice I have every morning that I add hemp protein powder to, to using hemp seeds sprinkled on salads, in fruit smoothies & for coatings just like this crunchy parmesan hemp pork schnitzel with a compound caper & lemon butter. 

parmesan hemp pork schnitzel

I’ve jokingly said several times that you could bread (crumb) anything & I’d eat it. Case in point: The historic Irma Hotel in Cody, Wyoming was the first place I ever ate bulls’ balls or ‘Rocky Mountain oysters’ as the locals affectionately refer to them. I love them! It’s because they’re breaded & fried…mmmm. I digress. Hemp seeds, the hulled variety (or hearts as they’re also referred to) make a splendid coating for any meat, fish or seafood. They have a nutty flavor which adds to the yumminess of pork schnitzel. I used cornflake crumbs. They’re really crunchy, I love their flavor & they’re not wheat, which I’m mostly avoiding. 

Normally I like breaded meat served simply with lemon wedges, salt & pepper but I thought a flavored butter would be a nice addition to the schnitzel. A quick chop of some capers, parsley, oregano & garlic & a grating of lemon rind into softened butter, a moment in the freezer & flavored butter is born. It’s the simplest thing to make but can elevate fish, chicken, grilled red meats & roasted veggies to a little more of a grand level. Little effort for big impact. That doesn’t happen often does it?!

lemon wedges

A combo that I don’t think I use often enough in my cooking is lemon & oregano. Not only is oregano so easy to grow but a little of it imparts a lot of flavor. Use it in soups, stews, salad dressings (think potato salad), roasted veggies, marinades & yogurt sauce. Lemon goes well in all those things too. Lemon goes great in anything. 

pork schnitzel

As you’ve probably noticed, I’m a big, big fan of using fresh herbs in my recipes. To me they’re indispensable in my cooking. The other day I tested roasted butternut squash ‘noodles’ with chorizo & a hemp basil pesto. My hubby & I concurred it was pretty incredible. That’ll be on the blog next week sometime so dust-off that spiralizer you bought last year thinking it was a good idea but haven’t used it yet. And I think we’re making a cooking video of that recipe this weekend. Stay tuned…

pork schnitzel

You can find hemp seeds in health food stores, many supermarkets – for god’s sake Walmart even sell them now, or online from such fine people such as Foods Alive which is where my hemp products came from. An Indiana based company. My hubby is from Indiana so anything from there is always going to be near & dear to me. You’re going to be hearing a lot about hemp in the news & the culinary world. The benefits as a food source are undeniable – promotes cardio health; balances hormones (come on girls, we ALL need that, regardless of our age); cleanses the colon & reduces sugar cravings; it’s a perfect protein (the two tablespoons I have in my juice each morning is 50% of my daily protein recommendation) & it controls inflammation. This I can really attest to, since I’ve been consuming hemp daily I notice a difference in my joints. My knees that had me crippled a couple of weeks ago feel a lot less inflamed & angry. Ok, stepping off my soap box now. Seriously, read more about it. Include it in your diet. You’ve got nothing to lose. Until next time xo. 

parmesan hemp pork schnitzel with caper butter
Serves 4
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Prep Time
20 min
Cook Time
16 min
Total Time
26 min
Prep Time
20 min
Cook Time
16 min
Total Time
26 min
  1. LEMON CAPER BUTTER
  2. 1 stick (1/2 cup) butter, softened
  3. 2 tablespoons drained capers, chopped
  4. 2 tablespoons chopped fresh Italian parsley
  5. 2 teaspoons chopped fresh oregano
  6. 2 teaspoons finely grated lemon rind
  7. 1/2 teaspoon freshly grated pepper
  8. 1 garlic clove, crushed
  9. HEMP, PARMESAN & PORK SCHNITZEL
  10. 4 to 6 center cut boneless pork chops (total weight 1 1/2 lbs/680g)
  11. 1/3 cup flour (I used gluten free, cornstarch/cornflour would also work)
  12. salt & freshly ground pepper
  13. 3 large eggs
  14. 2 cups cornflake crumbs
  15. 1/2 cup hulled hemp seeds (also called hearts), or sesame seeds
  16. 1/2 cup finely grated parmesan cheese
  17. olive oil
  18. lemon wedges & a side salad to serve
  1. To make the butter: Combine all the ingredients in a small bowl. Turn out onto a piece of waxed paper or parchment paper. Roll up into a log shape about 6 inches (15cm) long. Freeze while you make the pork. Butter can be made a few days ahead of time.
  2. To make the pork: Place the pork chops between two layers of parchment paper or plastic wrap. Use a meat mallet or rolling pin to pound chops until about 1/4 inch (6mm) thickness.
  3. Place flour in a bowl. Add a pinch of salt & pepper; stir to combine. Break eggs into a bowl; whisk until lightly beaten. Combine crumbs, hemp seeds & parmesan in a medium, shallow dish. Dredge each chop in flour; shake to remove any excess. Dip in egg then press into crumb mixture. Make sure you press down on the chop to thoroughly coat it. Schnitzel will store in fridge for up to 24 hours.
  4. Just cover the bottom of a large frying pan with olive oil. Heat on medium. Cook schnitzel in two batches about 4 to 5 minutes per side or until golden brown. Remove to a plate & keep in a warm oven until ready to serve.
  5. Cut butter into thick slices. Place two pieces on each hot schnitzel. Serve with lemon wedges & a salad if desired. Serves 4.
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