Pork Schnitzel Recipe With Watercress Salad

Peppered pork schnitzel with watercress salad

  • serves 2
  • Easy

Turn pork escalopes into an easy, tasty midweek meal with breadcrumb coating and a quick tomato and watercress salad. A dollop of mayo is all you need on the side.



  • pork escalopes 4 small or 2 large, about 300g in total
  • dried breadcrumbs 75g
  • ground black pepper 1 tsp
  • egg 1 large, beaten
  • flour for dusting
  • olive oil
  • watercress 2 large handfuls
  • red onion ½, finely sliced
  • cherry tomatoes 10, halved
  • lemon 1, half in wedges
  • mayonnaise to serve (optional)


  • Step 1

    Put the pork between 2 sheets of clingfilm and bash gently to uniform thickness. Mix the breadcrumbs, pepper and a good pinch of salt together and spread over a plate. Put the egg on another plate. Dust the pork in a little flour then dip in egg and coat in the seasoned breadcrumbs.

  • Step 2

    Heat 2-3 tbsp olive oil in a non-stick pan. Add the schnitzel and fry on each side for 3 minutes until crisp and golden.

  • Step 3

    While the pork is cooking, put the watercress, onion and tomatoes in bowl and dress with lemon juice, olive oil and season. Toss together, then serve with the pork, some lemon wedges and a dollop of mayo, if you like.

Nutritional Information

  • Kcals 503
  • Fat 22.4g
  • Carbs 35.3g
  • Fibre 2.2g
  • Salt 0.9g