Pork Schnitzels

My mother always made piles of these. You can also use veal, if you like. These with bread and some pan-fried chips scattered with fresh herbs is a dream meal — and one that would have made me sing as a child. Lemon veal or this were my best. If there are any at all left the next day, they are lovely in a roll with a few green salad leaves, a squeeze of lemon or lime and, if you like, a small dollop of mayonnaise. Great for a picnic.


  • 1 thick pork fillet, about 540 g(1 lb3 oz), trimmed of all fat
  • 2 large eggs
  • 2 garlic cloves, very finely chopped
  • 2 tablespoons chopped parsley
  • about 100 g(3½ oz/1 cup) dry breadcrumbs
  • light olive oil, for frying
  • lemon wedges, to serve


Slice the pork into 2 cm(¾ inch) pieces and then pound the slices flat with a meat mallet to about 2 mm(1/16 inch) thick. Cut these in half so that they are about 5 cm(2 inches) square, and then put them in a flattish dish.

Whisk the eggs, garlic and parsley together in a small bowl, and season lightly with salt and pepper. Pour over the pork and turn it over with your hands so that all the pieces are coated with egg. Cover with plastic wrap and set aside for about 30 minutes.

Put the breadcrumbs on a plate. Lift the pork out of the egg mixture with a fork and pat both sides into the crumbs, pressing them down with your palms so they stick. Pour enough oil into a large non-stick frying pan to shallow-fry the pork in batches over medium heat until golden and crisp on both sides. (If any crumbs burn in the oil, wipe out the pan and pour in fresh oil.) Lift out onto kitchen paper to drain and then put on a clean platter. Serve with lemon and an extra sprinkling of salt. Good served warm or at room temperature, or even cold from the fridge.