Go Back
Print

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

  1. Place 2 eggs in a shallow bowl and beat together
  2. Take 2 dinner plates and place the panko on one and the flour on another. Season the flour well with salt and pepper.
  3. 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!
  4. Dredge the pork through the flour, then dip into the egg, and then into the panko crumb and coat well.
  5. 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.
  6. 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.
  7. 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.
  8. Repeat with the next batch, adding more oil and butter to the pan.
  9. Once cooked, season with flakey salt, serve with lemon wedges and your favourite sides.