Craving for some golden deep-fried pork schnitzels? Try this superbly flavourful recipe paired with freshly made coleslaw
Serves 4
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Gourmet schnitzels combine lemon, garlic, and thyme for a crispy, golden and tenderised cut of pork steak. Serve with coleslaw on the side to refresh your palate with the herbaceous, intense flavours of lemon, fennel, parsley and dijonnaise.


  • 600 g thinly sliced pork leg steaks or loin medallions
  • 2½ cup (180 g) stale breadcrumbs
  • ⅓ cup (25 g) finely grated parmesan cheese
  • 1 tbsp finely grated lemon rind
  • 1 tbsp chopped fresh thyme leaves
  • 2 clove garlic, crushed
  • 1 egg, beaten lightly
  • 1/4 cup (35 g) plain flour
  • Grape-seed oil, for shallow frying
  • 1 small (290 g) fennel, shredded finely
  • ⅓ cup coarsely chopped fresh parsley
  • 200 g finely shredded green cabbage (savoy)

If the pork is cut a little too thick, bash with a meat tenderiser to an even thickness.


Combine breadcrumbs, parmesan, rind, thyme and garlic in a medium bowl. Combine egg and 1 tbsp of water in a shallow bowl. Add flour to a shallow bowl, season with salt and freshly ground black pepper.


Toss pork in flour mixture, shake away excess. Dip pork in egg mixture, then in breadcrumb mixture; press on lightly.


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.


Just before serving, combine fennel, parsley, cabbages, dijonnaise and lemon juice in a large bowl; toss gently to combine.


Serve with lemon wedges and mashed potato, if desired.

TIP 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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