Try this recipe for pork schnitzel, then check out our wiener schnitzel and chicken schnitzel.


  • 50g dried breadcrumbs
  • 25g parmesan, finely grated
  • 1 egg, beaten
  • 1 tbsp plain flour, seasoned
  • 4 pork escalopes, (300-350g in total)
  • 2 tbsp vegetable oil


  • 300g fine green beans
  • for frying butter
  • 1 shallot, finely chopped
  • 2 tsp Dijon mustard
  • 2 tsp capers
  • ½ lemon
, juiced


  • STEP 1

    Cook the beans in boiling salted water for 2-3 minutes or until just tender but still bright green, then drain.

  • STEP 2

    Heat a large knob of butter in a pan and cook the shallots for 5 minutes or until soft. Stir in the mustard, capers and lemon juice, season and take off the heat.

  • STEP 3

    Mix the breadcrumbs and parmesan, and season well. Put the egg and flour on separate plates.

  • STEP 4

    Put the pork escalopes between sheets of baking paper and bash them with a rolling pin until approximately 1/2cm thick. Season, then dust in the flour, dip in the beaten egg and coat in the parmesan breadcrumbs.

  • STEP 5

    Heat the oil in a large non-stick frying pan. Add the schnitzels and another knob of butter, and fry for 3 minutes on each side until crisp, golden and cooked through.

  • STEP 6

    Toss the beans in 1/2 of the dressing over the heat until warmed through, then drizzle over the rest. Serve with the schnitzels.


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