Mains
International
InternationalPork Schnitzel
Crisp breaded pork, golden and shatteringly crunchy. Tiers move from a basic value-cut schnitzel to a panko-and-Parmesan crumbed loin fried in clarified butter with a caper-brown-butter finish.
Nut-free
Budget version
Value pork steaks in seasoned breadcrumbs, shallow-fried.
Per serving£2.25
Total cost£4.50
Time25 min
Ingredients for 2
- 2 pork shoulder steaks
- 80 g dried breadcrumbs
- 50 g plain flour
- 1 egg , beaten
- 1 tsp garlic granules
- 100 ml vegetable oil , for frying
- salt and pepper , to taste
- To serve
- 1 lemon , cut into wedges
Method
- Bash the pork steaks between cling film until thin, then season.
- Set up flour, beaten egg and breadcrumbs mixed with garlic granules in three dishes.
- Coat each steak in flour, then egg, then breadcrumbs.
- Shallow-fry in hot oil for 3 to 4 minutes each side until golden.
- Drain on kitchen paper and serve with lemon wedges.
Equipment
- frying pan
- rolling pin
The three ways, side by side
Budget
Value pork steaks in seasoned breadcrumbs, shallow-fried.
Better
Pork loin in panko with mustard and herbs, fried until extra crisp.
Ultimate
Pork tenderloin in Parmesan panko, fried in clarified butter and finished with a caper brown-butter sauce.
