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
Better version
Pork loin in panko with mustard and herbs, fried until extra crisp.
Per serving£3.75
Total cost£7.50
Time30 min
Ingredients for 2
- 2 pork loin steaks
- 100 g panko breadcrumbs
- 50 g plain flour
- 1 egg , beaten
- 1 tbsp Dijon mustard
- 1 tbsp fresh parsley , chopped
- 100 ml sunflower oil , for frying
- salt and pepper , to taste
- To serve
- 1 lemon , cut into wedges
Method
- Flatten the pork loin to an even 5mm thickness and season.
- Whisk the Dijon mustard into the beaten egg, and stir the parsley into the panko.
- Dredge each steak in flour, then mustard egg, then the herby panko, pressing to coat.
- Fry in hot oil for 3 minutes each side until deep golden and crunchy.
- Rest briefly on a wire rack and serve with lemon wedges.
Equipment
- frying pan
- rolling pin
- wire rack
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.
