The Easiest Pork Schnitzel recipe

How To Make Pork Schnitzel

by Yassine
Pork Schnitzel

Pork Schnitzel Recipe

With its crunchy, golden crust yielding to wonderfully tender meat,  pork schnitzel is such a treat. I like to have a stash of these in the freezer as they can be cooked directly from frozen for a speedy-but-tasty midweek meal with minimal effort on my part.

PREP: 10 MINS

COOK: 15–20 MINS

SERVES: 4

SUGAR: 1.2G

KCAL: 538

Ingredients

  • cup (110g) plain flour
  • cups (90g) panko breadcrumbs
  • 1 tsp garlic salt
  • ½ cup (50g) pre-grated Parmesan cheese
  • 2 eggs, beaten
  • 4 boneless pork loin steaks, fat trimmed
  • low-calorie cooking spray
  • salt and freshly ground pepper

How To Make Pork Schnitzel Recipe

Lighter Serve: Low-fat coleslaw and salad

Family Serve: Coleslaw, potato wedges, and corn on the cob

  1. Put the flour in a wide, shallow bowl. Put the panko breadcrumbs, garlic salt, and Parmesan in a second bowl and season with a generous grinding of salt Put the beaten eggs into a third bowl, then set all 3 dishes next to each other on the worktop.
  2. Lay the pork steaks flat on a chopping board, cover them with clingfilm, then press down with a large, flat-bottomed object, such as a saucepan, to flatten You are aiming for a thickness of around 3cm (1¼in).
  3. Working with one pork steak at a time, dredge the pork in the flour, shaking off any excess, then dip in the egg and, finally, press into the spiced panko breadcrumbs until coated. Set aside and repeat until all 4 pork loin steaks are

TO COOK

Lay the coated pork steaks on a lined baking tray and spray each one 4–5 times with low-calorie cooking spray. Transfer to an oven preheated to 180°C/350°F/gas mark 4 and cook for 15–20 minutes, until golden brown and cooked all of the ways through.

TO FREEZE

Transfer the uncooked schnitzel to a large, labeled freezer bag and freeze flat for up to 3 months.

TO COOK FROM FROZEN

These can be cooked directly from frozen. Lay the frozen schnitzel on a lined baking tray and spray each one 4–5 times with low-calorie cooking spray. Transfer to an oven preheated to 180°C/350°F/gas mark 4 and cook for 25–30 minutes until golden brown and piping hot all of the ways through.

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