Gourmet schnitzel

Crunchy lemon, garlic and thyme pork schnitzels are a world away from the cheap, thin, cardboard served up in some establishments. Serve with a winter slaw on the side for added crunch.

  • 25 mins cooking
  • Serves 4
  • Print


Gourmet schnitzel
  • 600 gram thinly sliced pork leg steaks or loin medallions
  • 2 1/2 cup (180g) stale breadcrumbs
  • 1/3 cup (25g) finely grated parmesan cheese
  • 1 tablespoon finely grated lemon rind
  • 1 tablespoon chopped fresh thyme leaves
  • 2 clove garlic, crushed
  • 1 egg, beaten lightly
  • 1/4 cup (35g) plain flour
  • grape-seed oil, for shallow frying
  • 1 small (290g) fennel, shredded finely
  • 1/3 cup coarsely chopped fresh parsley
  • 200 gram finely shredded green cabbage (savoy)
  • 300 gram finely shredded red cabbage
  • 1/3 cup (100g) dijonnaise
  • 1 tablespoon lemon juice


Gourmet schnitzel
  • 1
    If the pork is cut a little too thick, bash with a meat tenderiser to an even thickness.
  • 2
    Combine breadcrumbs, parmesan, rind, thyme and garlic in a medium bowl. Combine egg and 1 tablespoon of water in a shallow bowl. Add flour to a shallow bowl, season with salt and freshly ground black pepper.
  • 3
    Toss pork in flour mixture, shake away excess. Dip pork in egg mixture, then in breadcrumb mixture; press on lightly.
  • 4
    Heat oil in a large, non-stick frying pan. Cook schnitzels over a medium heat until browned on both sides and just cooked through. Drain on a wire rack.
  • 5
    Just before serving, combine fennel, parsley, cabbages, dijonnaise and lemon juice in a large bowl; toss gently to combine.
  • 6
    Serve with lemon wedges and mashed potato, if desired.


Uncooked schnitzels suitable to freeze. Not suitable to microwave. Stale breadcrumbs are made from 1- to 2-day-old bread; process until coarse crumbs form. Dijonnaise is a prepared mixture of mayonnaise and wholegrain mustard.

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