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Everyone loves a schnitzel and these are super quick to cook…
Prep time: 10 mins
Cook time: 6 mins
Serves: 4
Cooking Skill: Easy
Step 1
Place the pork on a board between two sheets of cling film. Using the base of a small saucepan, bash them all over until they are 5mm thin so they cook quickly.
Step 2
Take three shallow cereal bowls. In one bowl add the seasoned flour. In the next bowl crack the eggs and whisk together. In the third bowl, mix the breadcrumbs with the rosemary and lemon zest.
Step 3
Take a pork medallion, coat on both sides in the seasoned flour, then dip in the egg, then the breadcrumbs. Place to one side and repeat for all the medallions.
Step 4
Put a large frying pan with the vegetable oil over moderate heat.
Step 5
When it’s hot, add the breaded pork schnitzel and fry for 3 minutes on each side. (When the crumb is a lovely golden brown and the juices run clear, you’ll know it’s cooked).
Step 6
Squeeze the juice of a lemon wedge over the schnitzel and Serve with pickled red cabbage, potato salad and mixed green leaves
To make your own potato salad, boil 300g small new potatoes according to the packet instructions. Cool and mix with 3 tablespoons light mayonnaise 2 tablespoons capers, optional and 1 small red onions, peeled and thinly sliced, optional.
Pork loin steaks could also be used, just remember to trim the fat off beforehand.
1572kj
373kcal
19%
12.8g
18%
2g
10%
1.4g
1%
0.4g
7%
Step 1
Place the pork on a board between two sheets of cling film. Using the base of a small saucepan, bash them all over until they are 5mm thin so they cook quickly.
Step 2
Take three shallow cereal bowls. In one bowl add the seasoned flour. In the next bowl crack the eggs and whisk together. In the third bowl, mix the breadcrumbs with the rosemary and lemon zest.
Step 3
Take a pork medallion, coat on both sides in the seasoned flour, then dip in the egg, then the breadcrumbs. Place to one side and repeat for all the medallions.
Step 4
Put a large frying pan with the vegetable oil over moderate heat.
Step 5
When it’s hot, add the breaded pork schnitzel and fry for 3 minutes on each side. (When the crumb is a lovely golden brown and the juices run clear, you’ll know it’s cooked).
Step 6
Squeeze the juice of a lemon wedge over the schnitzel and Serve with pickled red cabbage, potato salad and mixed green leaves
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