Pork schnitzel

Pork schnitzel

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(9 ratings)

Prep: 10 mins Cook: 20 mins

Easy

Serves 8
Children love anything breadcrumbed and simple schnitzels won't disappoint

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal324
  • fat14g
  • saturates6g
  • carbs13g
  • sugars1g
  • fibre1g
  • protein36g
  • salt0.56g
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Ingredients

  • 2 eggs, beaten

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • handful sage leaves, finely chopped

    Sage

    sa-age

    Popular in both Italian and British cookery, sage has long, grey-green leaves with a slightly…

  • 140g dried breadcrumbs
  • 8 boneless pork chop, fat trimmed
  • 4 tbsp butter, melted

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

Method

  1. Tip the sage leaves and breadcrumbs onto a plate, then mix together with a little seasoning. Pour the eggs onto another plate. Pat the pork dry, then coat each chop in the egg mixture, letting any excess drip away. Then dip in the breadcrumbs until well covered. Cook or wrap in cling film or freezer bags and freeze.

  2. To cook, defrost completely if frozen. Place the chops on a lightly greased baking sheet and brush with a little of the butter. Cook under a medium grill for 7-10 mins until browned. Then turn over, brush with more butter and cook for a further 7 mins until crisp, browned all over and cooked through. Serve with green beans, fresh peas and some mashed potato mixed with grated cheddar.

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Comments (11)

Malayla's picture
5

Excellent recipe, I fried 5 mins on each side rather than grilled as this is how my family has always done it and tasted amazing! Will be doing them all the time now.

jcrawley's picture

Good, I also marinated in lemon juice and garlic. Make sure you remember to trim the fat and bone off - I forgot!

Dash's picture
5

Its a great recipe to have up your sleeve for pork which is so cheap compared to other meats! But it's only as good as your breadcrumbs! I've made it with lovely puffy homemade ones and it was terrific. I've made it with a tub of Asda's ready done and it wasn't anywhere near as nice.

marzipanfeind's picture
4

Definitely marinade the meat first in lemon zest, juice and garlic, then flour before egg and breadcrumbs. Much more flavour that way. I had thin escalopes rather than chops, so shallow fried them - done in a couple of minutes. Served with green salad and pasta salad. I made extra and wrapped them in cling-film after breadcrumbing, so I have some in the freezer ready for another time now.

sokelengl's picture
5

Excellent recipe BBC Goodfood. Reminds me of my trips to Germany.

Thanks for sharing this.

libby0's picture
5

This recipe has taught t me that if you cover it in breadcrumbs...kids will eat it!

I sprayed them with olive oil instead of butter, still delicious.

liezeldutoit's picture
4

Delicious, although I baked it on 200 instead of grilling it and I didn't brush it with butter. I really like the idea of marinating the pork before crumbing it, will defitely try that.

svh-4it's picture

Good recipe for veal escallopes minus sage.

lmcmozzie's picture
5

Oops forgot to rate it!

lmcmozzie's picture
5

Easy and super tasty! I marinate the pork in a couple of cloves of crushed garlic and some lemon juice for a few hours first and then pat them in flour and do the egg etc... the lemon gives it a lovely zingy, tangy taste with the sage breadcrumbs. Yum!

lisa_stone's picture
5

We love this in my house, good with home made wedges and a spicy salsa for the adults as an accompaniment. I give the chops a bash to make them thinner as it makes it easier for the youngsters to cut and chew!!!

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