5 from 7 votes

Crispy Pork Schnitzel with Aioli and Green Salad

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This Crispy paprika-seasoned pork schnitzel is super easy and so tasty. It's perfectly balanced with a dollop of aioli and a green salad
Prep time: 10 mins
Cook Time: 10 mins
Total Time: 20 mins
£1.91
Makes: 4
Main
German
Crispy Pork, Pork Schnitzel, Schnitzel with Aioli
Freezable

Table of Contents

  1. How to make this recipe

How to make this recipe

Start by adding the green beans to salted boiling water and boil for around 4 minutes, before draining the beans and rinsing with cold water.

Green beans in saucepan on stove

Meanwhile, mince and press the garlic with a knife and a pinch of salt to make the garlic paste.

Garlic being pressed with knife

Add the dijon mustard, lemon juice and mayonnaise to form the Aioli.

Mustard and garlic being added to mayonnaise

Next, pound the pork loins until around 1 cm thin. This will reduce the fry time, which will reduce any drying out, allowing for the most tender meat.

Pork with Greece proof paper over the top being pounded with rolling pin

Now in 3 separate bowls. first combine the onion powder, garlic powder, paprika and panko breadcrumbs on a plate. Mix the spices and breadcrumbs together with the breadcrumbs.

Breadcrumbs mixed with spices

Then pour some flour on the second plate and whisk the egg on the third plate. Start by dredging the pounded pork in the flour, then coat with the egg wash and finally in the breadcrumbs. If you want to double dredge (optional), go back into the egg wash and breadcrumbs for a second time. Bear in mind you might need more egg/breadcrumbs to do this!

Pork being covered with egg, and breadcrumbs and flour in 2 separate bowls at side

Add around 1 cm of the rapeseed oil to a deep frying pan. Preheat the oil on a medium/high heat, so that when you add the pork into the pan, it sizzles but the oil doesn’t splatter and go crazy. I tested the heat by throwing in a tiny pinch of breadcrumbs.
Once the pork is added to the frying pan, set your timer to 2 minutes, rotating once golden brown and repeating on the other side for another 2 minutes. Transfer to a wire rack and season with salt immediately. Depending on the size of your pan, you could do two at a time but be careful in ensuring they aren’t touching!

Pork fried with golden bread crumb topping

Make up the watercress and green beans (cold) salad and toss with extra-virgin olive oil, a squeeze of lemon and a pinch of salt and pepper. Serve pork schnitzel with green salad and Aioli.

Pork schnitzel served with greens and aioli

 

Crispy Pork Schnitzel with Aioli and Green Salad

Print Pin It
5 from 7 votes
Prep Time: 10 mins
Cook Time: 10 mins
Total Time: 20 mins
£1.91
Main
German
Crispy Pork, Pork Schnitzel, Schnitzel with Aioli
Freezable
Servings: 4
This Crispy paprika-seasoned pork schnitzel is super easy and so tasty. It's perfectly balanced with a dollop of aioli and a green salad

Ingredients

  • 180 g green beans (£0.89)
  • 480 g pack of 4 pork loins (£2.18)
  • 70 g panko bread crumbs (£1.25)
  • 1 egg, whisked (£0.81/6)=(£0.14)
  • 2 bags of watercress (£2.00)
  • ½ lemon, juiced (£0.15)

Aioli

  • 6 tbsp mayonnaise (£2.00/8)=(£0.25)
  • 1 garlic clove, minced (£0.20)
  • ¼ lemon, juice (£0.20)
  • 1 tsp dijon mustard (£0.37)

Cupboard Essentials

  • Salt
  • Flour for dusting
  • 2 tsp paprika
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1 tbsp extra virgin olive oil
  • Rapeseed oil for shallow frying

Method

  • Add the green beans to salted boiling water and boil for around 4 minutes. Meanwhile, mix the garlic paste (minced and pressed with a knife with a pinch of salt), dijon mustard, lemon juice and mayonnaise to form the Aioli. Drain the beans and rinse with cold water.
  • Pound the pork loin until around 1 cm thin. This will reduce the fry time which will reduce any drying out, allowing for the most tender meat.
  • Combine the onion powder, garlic powder, paprika and panko breadcrumbs on a plate. Then on two separate plates, set out the flour and whisked egg. Start by dredging the pounded pork in the flour, then coat in the egg wash and finally in the breadcrumbs. If you want to double dredge (optional), go back into the egg wash and breadcrumbs for a second time. Bear in mind you might need more egg/breadcrumbs to do this!
  • Fill a deep frying pan with rapeseed oil to a depth of around 1cm. Preheat the oil on a medium/high heat, so that when you add the pork into the pan, it sizzles but the oil doesn’t splatter and go crazy. I test the heat by throwing in a tiny pinch of breadcrumbs.
  • Then, once the pork is added to the frying pan, set your timer to 2 minutes, rotating once golden brown and repeating on the other side for another 2 minutes. Transfer to a wire rack and season with salt immediately. Depending on the size of your pan, you could do two at a time but be careful in ensuring they aren’t touching!
  • Toss watercress and green beans (cold) with extra-virgin olive oil, a squeeze of lemon and a pinch of salt and pepper.

Nutrition

Servings: 4 servings
Fat: 47g
Calories: 628kcal
Carbohydrates: 16g
Protein: 30g
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