Light & Fresh

Almond-Crusted Pork Schnitzel

Get dinner on the table in a jiffy without compromising on flavour.

Easy
4
20 mins prep
4 - 6 mins cook

4 New Zealand Pork Schnitzels

Pork

¼ cup flour

2 cups dry white breadcrumbs

1 egg, beaten with 2 tablespoons water

¼ cup whole almonds, chopped

1 tablespoon finely chopped parsley leaves

finely grated zest of 1 lemon

oil for pan-frying

To Serve

Fresh mixed leaf salad

Lemon vinaigrette

Lemon wedges for squeezing

Ingredients

4 New Zealand Pork Schnitzels

Pork

¼ cup flour

2 cups dry white breadcrumbs

1 egg, beaten with 2 tablespoons water

¼ cup whole almonds, chopped

1 tablespoon finely chopped parsley leaves

finely grated zest of 1 lemon

oil for pan-frying

To Serve

Fresh mixed leaf salad

Lemon vinaigrette

Lemon wedges for squeezing

Nutrition

No items found.
01
Pork

Use kitchen scissors or a knife to make small cuts around the edge of each piece of schnitzel (to prevent rolling up during cooking).

Place a piece of pork schnitzel between 2 sheets of baking paper then quickly bat out a little more to flatten.

Place the flour on a plate, the breadcrumbs on another and the egg mixture in a shallow bowl. Stir the almonds, parsley and lemon zest through the breadcrumbs and season.

01
02
Coat the schnitzel

Coat each piece of pork schnitzel in the flour, shaking off the excess. Dip in the egg mixture, then place in the breadcrumbs. Gently pat down on each side, ensuring that the schnitzels are well coated. Place on a large plate as you go.

02
03
Pan fry

Heat a large frying pan over medium heat. Add enough oil to just cover the base of the pan. As soon as the oil is hot (test oil is hot by dropping in a few crumbs – they should sizzle in the hot oil), add the pork schnitzel and cook for 2-3 minutes on each side. Remove and drain on crumpled kitchen paper. Season with salt and freshly ground black pepper.

03
04
Serve

Serve pork schnitzel with a mixed leaf salad tossed in lemon vinaigrette and pass lemon wedges for squeezing. Baby potatoes boiled with fresh mint sprigs would be good here too.

04
05
Tips

Slice pork sirloin, rump or fillet. Place each slice between 2 sheets of baking paper and bat out with a meat mallet, handle of a rolling pin or small heavy-based saucepan to flatten.

If necessary, cook pork schnitzel in 2 batches to prevent overcrowding the frying pan during cooking.

Pork schnitzel can be crumbed 30 minutes in advance. Keep in the fridge until ready to cook.

Lemon vinaigrette –

In a clean screw-top jar place 3 tablespoons lemon juice, 6 tablespoons olive oil, ½ teaspoon Dijon mustard, salt and freshly ground black pepper. Shake well before using.  (Sweeten with a little honey if necessary).

05
Learn more about pan frying
Learn more about Pan Fry

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Light & Fresh

Almond-Crusted Pork Schnitzel

Get dinner on the table in a jiffy without compromising on flavour.

20 mins prep | 4 - 6 mins cook
Easy
4

4 New Zealand Pork Schnitzels

Pork

¼ cup flour

2 cups dry white breadcrumbs

1 egg, beaten with 2 tablespoons water

¼ cup whole almonds, chopped

1 tablespoon finely chopped parsley leaves

finely grated zest of 1 lemon

oil for pan-frying

To Serve

Fresh mixed leaf salad

Lemon vinaigrette

Lemon wedges for squeezing

01
Pork

Use kitchen scissors or a knife to make small cuts around the edge of each piece of schnitzel (to prevent rolling up during cooking).

Place a piece of pork schnitzel between 2 sheets of baking paper then quickly bat out a little more to flatten.

Place the flour on a plate, the breadcrumbs on another and the egg mixture in a shallow bowl. Stir the almonds, parsley and lemon zest through the breadcrumbs and season.

02
Coat the schnitzel

Coat each piece of pork schnitzel in the flour, shaking off the excess. Dip in the egg mixture, then place in the breadcrumbs. Gently pat down on each side, ensuring that the schnitzels are well coated. Place on a large plate as you go.

03
Pan fry

Heat a large frying pan over medium heat. Add enough oil to just cover the base of the pan. As soon as the oil is hot (test oil is hot by dropping in a few crumbs – they should sizzle in the hot oil), add the pork schnitzel and cook for 2-3 minutes on each side. Remove and drain on crumpled kitchen paper. Season with salt and freshly ground black pepper.

04
Serve

Serve pork schnitzel with a mixed leaf salad tossed in lemon vinaigrette and pass lemon wedges for squeezing. Baby potatoes boiled with fresh mint sprigs would be good here too.

05
Tips

Slice pork sirloin, rump or fillet. Place each slice between 2 sheets of baking paper and bat out with a meat mallet, handle of a rolling pin or small heavy-based saucepan to flatten.

If necessary, cook pork schnitzel in 2 batches to prevent overcrowding the frying pan during cooking.

Pork schnitzel can be crumbed 30 minutes in advance. Keep in the fridge until ready to cook.

Lemon vinaigrette –

In a clean screw-top jar place 3 tablespoons lemon juice, 6 tablespoons olive oil, ½ teaspoon Dijon mustard, salt and freshly ground black pepper. Shake well before using.  (Sweeten with a little honey if necessary).