Pork schnitzel

Pork schnitzel

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(14 ratings)

Prep: 10 mins Cook: 20 mins


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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  • 2 eggs, beaten



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

  • handful sage leaves, finely chopped



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

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



    Butter is a dairy product made from separating whole milk or cream into fat and…


  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, questions and tips

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16th Aug, 2016
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.
26th Sep, 2013
Good, I also marinated in lemon juice and garlic. Make sure you remember to trim the fat and bone off - I forgot!
10th Jan, 2013
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.
30th May, 2012
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.
31st Jan, 2012
Excellent recipe BBC Goodfood. Reminds me of my trips to Germany. Thanks for sharing this.
libby0's picture
16th Sep, 2011
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.
19th Jan, 2011
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.
13th Jan, 2011
Good recipe for veal escallopes minus sage.
13th Jan, 2011
Oops forgot to rate it!
13th Jan, 2011
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!


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