Schnitzel

Thin pork escalopes coated in golden breadcrumbs and shallow fried, served with lemon wedges.

TIME BREAKDOWN
Prep: 20 min
Cook: 15 min
Total: 35 minutes
Vegetarian
❌
Nuts
❌
Serves
4 people
Difficulty
Easy

Ingredients

  • 4 pork loin steaks or escalopes (about 150g each)
  • Salt and black pepper to taste
  • 60g plain flour
  • 2 eggs, beaten
  • 2 tbsp whole milk
  • 120g fine dried breadcrumbs
  • Sunflower oil or clarified butter, for shallow frying
  • Lemon wedges, to serve
  • Potato salad or buttered potatoes, to serve

Method

  1. Place each escalope between two sheets of cling film and bash with a rolling pin or meat mallet to an even 5mm thickness. Season both sides with salt and pepper.

  2. Set up three shallow dishes: seasoned flour in the first, beaten eggs with the milk in the second, and breadcrumbs in the third.

  3. Dip each escalope first in flour, then egg, then breadcrumbs, pressing the crumbs on gently.

  4. Heat 1cm of oil in a large frying pan over a medium-high heat. Fry the schnitzel for 3 to 4 minutes per side, swirling the pan so the crumb puffs and turns golden.

  5. Drain on kitchen paper and serve immediately with lemon wedges and potato salad.