Pork Schnitzel with Fried Potatoes

The Recipe


  • · 500g boneless pork chops or fillet
  • · 2 free-range eggs
  • · plain flour
  • · salt and freshly-ground black pepper
  • · 2 tsp ground coriander powder
  • · light olive or sunflower oil for frying
  • · 150g golden breadcrumbs (or trying a mix of half with fresh breadcrumbs)
  • · lemon wedges to serve
  • · 500g waxy potatoes, peeled, boiled until just off tender point
  • · 2 cloves garlic, crushed
  • · olive oil for frying
  • · 1 tsp chopped rosemary
  • Cooking time: 50 Minutes
  • Preparation time: 45 Minutes
  • Serves: 4-6



To make the potatoes, allow the boiled potatoes to cool. Chop into cubes.


Add the olive oil to a large frying pan or wok. Add the crushed garlic and rosemary. Once the oil has come up to heat, add the potatoes and sautée the potatoes on a high heat until cooked through. Add salt to season according to taste.


For the schnitzel, place the meat between 2 sheets of wax paper and pound with a meat mallet (rolling pin) until just under ½ cm thick.


Prepare the flour, eggs and breadcrumbs for dressing the pork.


Crack the eggs into a shallow mixing bowl. Stir to combine.


Add around 5 tbsp plain flour to a large plate. Add a pinch of salt and pepper stir with a fork and spread evenly.


Add the breadcrumbs, a pinch each of salt and pepper and the ground coriander to a separate plate. Stir to combine and spread evenly.


Now dip each piece of pork fillet into the flour, then egg, then breadcrumb mix and repeat until all pieces are coated in the crumb mix.

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