Pork Schnitzels


Preparation info

  • Difficulty


  • Serves


Appears in

Falling Cloudberries

By Tessa Kiros

Published 2004

  • About

This easy dish can be made at the last moment or way beforehand. Schnitzels are great for a picnic or in sandwiches and are quite adaptable to any ‘smorgasbord’. You could add a little ginger and soy to the marinade for an oriental touch, or leave out all the garlic and herbs and make it completely plain, using any type of meat — chicken, lamb chops, veal, beef or turkey. Serve plain, with lemon, or with a special mayonnaise such as balsamic or lemon tarragon. We always made an enormous pile of these in our house as they are great eaten cold the next day. The pile would get smaller and smaller until eventually just the empty plate sat alone in the fridge and my mother would be left serving salad, sautéed potatoes and bread for next day’s lunch.


  • 2 eggs
  • 1 garlic clove, finely chopped
  • ½ teaspoon sweet paprika
  • 1 teaspoon finely chopped rosemary leaves
  • 6 × 60 g ( oz) slices pork loin (about 1 cm/½ inch thick)
  • 50 g ( cup) fresh breadcrumbs
  • butter, for frying
  • lemon wedges, to serve


Whisk the eggs in a large bowl. Season with salt and pepper, then whisk in the garlic, paprika and rosemary. Put the slices of pork in the egg mix, turning them over to make sure they are all well coated. Leave to marinate for at least 15 minutes.

Put the breadcrumbs on a plate. Take the meat out of the marinade, letting the excess drip off, and then pat into the breadcrumbs on both sides, pressing down with the heel of your palm to make sure that the breadcrumbs stick.

Heat enough butter in a saucepan to shallow-fry the meat. Add the pork and fry quickly, turning so that both sides are nicely golden brown and the meat is cooked through. You could add a little olive oil if you are nervous about the butter burning, but it shouldn’t be a problem. If your pan is not big enough to accommodate all the slices, cook them in two lots, but you may have to wipe out the pan between batches. Serve hot, at room temperature or cold, with a squeeze of lemon juice and a little extra salt if necessary.