Pork schnitzel recipe
Thin and crispy yet still tender and juicy, pork schnitzel is a classic German dish. If you want an authentic German meal, serve with this German-style cucumber salad. See method
- 4 pork loin steaks
- 175g tub white breadcrumbs
- 50g plain flour
- 2 eggs
- 1 tbsp milk
- 1ltr vegetable oil, for frying
If you haven't got any white bread, try using brown instead
Each serving contains
of the reference intake
Trim any fat and sinew from the pork steaks, then butterfly each, slicing evenly into the short side and cutting almost all the way through, leaving 1-2cm attached. Working one at a time, place an unfurled butterflied steak between 2 sheets of baking paper and carefully bash out with a rolling pin to an even 3mm thickness.
Spread the breadcrumbs and flour on separate plates. Beat the eggs and milk in a shallow bowl. Season the pork cutlets, then dip into the flour, then the egg mixture and finally the breadcrumbs to coat well; set aside on a clean plate.
Preheat the oven to the lowest setting and set a wire rack over a baking tray lined with kitchen paper. Put the oil in a large high- sided frying pan and heat until shimmering (about 200 ̊C; use a thermometer if you have one). Carefully lay 2 prepared cutlets into the oil and cook for 1 min before carefully turning with tongs. Fry for another 1-2 mins, basting with oil, until golden brown and crisp. Transfer to the wire rack and place in the oven. Bring the oil back to temperature and repeat with the remaining cutlets.
Freezing and defrosting guidelines
In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.
See more Pork loin recipes
For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.