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    Pork schnitzel

    Cook’s tip
    The key to making crisp but tender schnitzel which isn’t in the least bit greasy is to use very hot oil and good quality breadcrumbs. The breadcrumbs will seal and form a crust within seconds of hitting the pan and stop the meat from becoming oily

    • Preparation time: 10 minutes
    • Cooking time: 25 minutes
    • Total time: 35 minutes 35 minutes

    Serves: 4


    4 essential Waitrose British Pork Loin Steaks, approximately 490g, trimmed of all fat
    2 medium Waitrose British Blacktail Free Range Eggs
    125g pack Waitrose Cooks’
    Ingredients Panko Breadcrumbs
    Coarse sea salt to season
    20g plain flour
    300ml groundnut oil


    1. Place a dry medium frying pan with high sides on a medium heat to start warming while you prepare the schnitzel.

    2. Remove all the fat from the pork loin steaks. Put one pork steak between 2 large sheets of baking parchment, place on a wooden board and then bash with a meat tenderiser or a wooden rolling pin until the steak has flattened to a few millimetres in thickness and doubled in overall size. Repeat with the remaining pork steaks.

    3. Whisk the eggs in a bowl. Pour the flour onto one large flat plate and spread the breadcrumbs onto a separate large flat plate. Take the first flattened pork steak, sprinkle with sea salt and place it in the flour, pressing lightly to cover in flour. Shake off any excess flour back onto the plate. Next, slide the floured steak into the egg and turn it so the egg covers both sides. Pick the ‘egged’ steak up with a fork and lay in the breadcrumbs. Press down to get plenty of breadcrumbs on both sides. Place the breaded schnitzel onto a fresh plate and repeat the crumbing process with the other steaks.

    4. The dry frying pan should be very hot by now. Turn the heat up to high. Pour in all the oil and leave to heat for 2 minutes. Carefully slide in one, or if your pan is large enough, 2 schnitzels (don’t crowd the pan otherwise the temperature will drop and the schnitzel will boil). Leave to fry for 3 minutes and then, using long handled tongs, turn the schnitzels over to fry on the other side for 3 minutes. The schnitzel is ready when the breadcrumbs turn a light golden colour. Place the schnitzel on a plate lined with a few sheets of kitchen paper to absorb any oil. Repeat with the remaining pork steaks. Serve with green salad and mashed potato.

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