Pork schnitzel
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Pork schnitzel

By Emma Lewis

Contains pork – recipe is for non-Muslims only
Children love anything breadcrumbed and simple schnitzels won’t disappoint

  • Prep:10 mins
    Cook:20 mins
  • Serves 8
  • Easy

Nutrition per serving

  • kcal 324
  • fat 14g
  • saturates 6g
  • carbs 13g
  • sugars 1g
  • fibre 1g
  • protein 36g
  • salt 0.56g

Ingredients

  • 2 eggs, beaten
  • handful sage leaves, finely chopped
  • 140g dried breadcrumbs
  • 8 boneless pork chop, fat trimmed
  • 4 tbsp butter, melted

Method

  1. Tip the sage leaves and breadcrumbs onto a plate, then mix together with a little seasoning. Pour the eggs onto another plate. Pat the pork dry, then coat each chop in the egg mixture, letting any excess drip away. Then dip in the breadcrumbs until well covered. Cook or wrap in cling film or freezer bags and freeze.

  2. To cook, defrost completely if frozen. Place the chops on a lightly greased baking sheet and brush with a little of the butter. Cook under a medium grill for 7-10 mins until browned. Then turn over, brush with more butter and cook for a further 7 mins until crisp, browned all over and cooked through. Serve with green beans, fresh peas and some mashed potato mixed with grated cheddar.

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