These Pork Schnitzels are crumbed and fried until golden for an easy and tasty meal the whole family will love. Simple & delicious!
My husband loves pork and he asked if I could cook something using pork. The first thing that came to mind was Pork Schnitzel. It works for everyone in the family because it is crumbed (kids love crunch!) and I like it because it isn’t labour intensive. That’s just a fancy was of saying easy isn’t it?! I have served the pork schnitzel with the best roasted potatoes and a simple salad. A lovely easy weeknight dinner.
What goes into this recipe:
Pork Schnitzel
Eggs
White flour
Panko Bread crumbs, I find panko the best for a lovely golden even fry but you can use other breadcrumbs if you prefer
Butter
Olive oil
one more dish photo
How to make Pork Schnitzel:
When crumbing I find getting everything well organised is key otherwise you are faffing around mid-crumb, so to speak! So, I set out a shallow bowl and 3 dinner plates. The bowl is for the eggs, beat these. Place the flour on one plate, season well, the panko on another and leave one empty for the finished crumbed Schnitzel.
If your pork is thick, you place the pork between two sheets of cling film and pound until they are around ½ a cm in thickness. I use a rolling pin to pound, but a mallet is even better if you have one. Sometimes you can pick up pork that is already nice and thin.
To crumb, dredge through the flour, then into the egg, make sure it is nicely coated, then into the panko crumb. I find if you use one hand to crumb, then you have one hand free in case your phone rings or you need an extra plate etc.
To fry, I like to use a combination of oil and butter, and cook over a medium high heat. I cook the schnitzel in batches and wipe out the pan after cooking, however this is because I like it to look lovely and golden the whole way through, it isn’t essential. Cook 3 schnitzels at a time, for around 3 minutes each side. They will be golden in colour. Flip and cook the other side.
If you are nervous as to whether they are cooked, take one from the pan and cut in half with a sharp knife, if it is still pink in the middle they need a little longer. Turn heat down if the oil gets too hot and starts to smoke.
Once cooked take out of the pan and place on a paper towel while you do the next batch. You can transfer to a warm oven to keep warm if you prefer. Once cooked, season with flaky salt, serve with lemon wedges and your favourite sides..
If you are looking for more dinner recipes check out my posts for Seafood Laksa and Best Ever Beef Burgers.
Common questions about Pork Schnitzel:
What can I use instead of pork? I love chicken schnitzel and you can use beef too.
Can I fry in just oil? Absolutely, I just love the colour and flavour that butter gives, but oil is absolutely perfect on its own.
What salt should I use? I love using a flaky sea salt
Pork Schnitzel
Ingredients
- 6 pork fillets
- 2 eggs
- ½ cup white flour
- 1 ½ cups panko breadcrumbs
- Salt & Pepper
- 4 tablespoons olive oil
- 2 tablespoons butter
- Serve with lemon parsley & aioli/mayo
Instructions
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Place 2 eggs in a shallow bowl and beat together
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Take 2 dinner plates and place the panko on one and the flour on another. Season the flour well with salt and pepper.
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Place the pork between two sheets of cling film and pound until they are around ½ a cm in thickness. I use a rolling pin to pound but a mallet is even better if you have one!
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Dredge the pork through the flour, then dip into the egg, and then into the panko crumb and coat well.
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Place 2 tablespoons of olive oil and 1 tablespoon of butter in a large frypan and turn onto a medium high heat. We are cooking the pork in two batches.
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Cook 3 schnitzels at a time, for around 3 minutes each side. Flip and cook the other side. Turn heat down if the oil gets too hot and starts to smoke.
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Once cooked take out of the pan and place on a paper towel while you do the next batch. You can transfer to a warm oven to keep warm if you prefer.
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Repeat with the next batch, adding more oil and butter to the pan.
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Once cooked, season with flakey salt, serve with lemon wedges and your favourite sides.
The Best Roast Potatoes
Ingredients
- Agria Potatoes
- 2-4 tablespoons Neutral oil
- Flaky Salt
Instructions
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Preheat the oven to 180 degrees fan bakes.
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Place an oven tray in the oven to heat up. It needs to be the size that will fit all your potatoes.
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Peel your potatoes and cut into similar sizes. I usually halve them and any larger potatoes get cut into 3
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Place in a pot of boiling water, bring to the boil and cook for around 5 minutes.
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Drain the potatoes and tip back into the pot, place the lid on and shake vigorously. We want the potatoes to chuff on the edges, this is going to give us lovely crisp edges when they go into the oven.
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Remove your hot baking tray from the oven and pour in 2 tablespoons of oil into the tray. Be careful, this will be hot.
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Now add the potatoes to the pan, in a single layer, be careful the hot oil doesn’t splash you.
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Move the potatoes around to coat them in the oil, IF you think they have drunk up most of the oil you can add some more, and then place into the oven to cook.
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They will take around 40 minutes to cook. They are best when you leave them alone in the pan until they need turning over, this helps create lovely brown crispy surfaces. Once they are cooked through, remove, season with salt, and serve with your favourite meals.
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