Crispy Pork Schnitzel Recipe
Crispy, golden brown, and fried to perfection, these pork schnitzel cutlets are perfect for a quick dinner during the week. Great for lunch meal prep!
Servings: 4
Calories: 628kcal
Cost: £1.91
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
Instructions
- 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.
Notes
- Pound the pork into a thin cutlet to prevent burning and uneven cooking.
- Coat the pork cutlets evenly with eggs to help the breading stick.
- Lightly coat the cutlets in breadcrumbs, shaking off excess before frying.
- Keep the oil temperature hot, but not too hot, for a golden and crispy exterior.
Nutrition
Calories: 628kcal | Carbohydrates: 16g | Protein: 30g | Fat: 47g