Pork and Swiss cheese schnitzel

  • serves 2
  • Easy

A Schnitzel, or breaded escalope, is easy to make at home with this simple-to-follow recipe. Emmenthal cheese and prosciutto give it an authentic taste and as this version is quick to make it's great as a midweek comfort food meal for two.



  • pork escalopes 4 small, about 300g in total
  • prosciutto 4 slices
  • emmenthal 50g, sliced
  • plain flour 4 tbsp, seasoned
  • eggs 2, beaten
  • dry white breadcrumbs 75g
  • oil
  • watercress to serve


  • Step 1

    Put the escalopes between sheets of baking paper and bash with a rolling pin or a heavy pan until very thin (about ½ cm). Lay 1 slice of prosciutto on one escalope then top with 2 slices of cheese. Top with the other slice of prosciutto then the other escalope. Push the edges together to seal everything inside. Repeat with the other schnitzel.

  • Step 2

    Put the flour, egg and breadcrumbs on separate plates. Dust the schnitzels in flour, then dip in egg, then breadcrumbs. Repeat the egg and breadcrumb so you have a good layer of crumb. Heat a cm or so of oil in a large frying pan then fry the schnitzel for 3 minutes each side until golden and crisp. Serve with watercress salad.

Nutritional Information

  • Kcals 765
  • Carbs 57.6g
  • Protein 56.6g
  • Fat 34.6g
  • Salt 1.9g
  • Fibre 1.7g