Pork Schnitzel
Print Recipe
Servings
2 persons
Servings
2 persons
Pork Schnitzel
Print Recipe
Servings
2 persons
Servings
2 persons
Ingredients
Servings: persons
Instructions
  1. Lay a double sheet of plastic wrap on a sturdy counter. Lay steaks, evenly spaced, on top and cover with another double layer of film. Pound steaks until very thin – I use the rolling pin. Peel off and discard plastic. I hate advocating any plastic however I do recommend you use it (or a freezer bag or similar) as the aerosol effect of pounding raw meat can contaminate half your kitchen!
  2. With beaten egg in one bowl and breadcrumbs in another, egg and crumb each steak then place in a frying pan with a generous drizzle of rapeseed oil. Cook for 4 minutes per side until golden, crisp and cooked right through. Cooking time will depend on the thickness of your steak but ensure there is no pink.
  3. Delicious served with anchovy, hard-boiled egg, lemon, pickled nasturtiums and roast potatoes. Also pictured with our homegrown Shetland kale crisps (Slow Food Ark of Taste)
Recipe Notes

To accompany: anchovies, hard-boiled egg, lemon, pickled nasturtiums & roast potatoes.

Heritage pork available from Macbeths and Brand Family Larder

Isle of Skye Sea Salt

Summer Harvest rapeseed oil

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