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Pork Schnitzel by Nikki Legon

Pork Schnitzel by Nikki Legon

Pork Schnitzel recipe

Serves 4

4 thick slices of loin of pork

¼ cup flour

1 tsp salt

¼ tsp freshly ground black pepper

1 egg, beaten

2 tbsp milk

¾ cup fine dry breadcrumbs or panko

1 tsp paprika

3 tbsp sunflower oil

¾ cup chicken stock

½ tsp salt

1 cup crème fraîche

Juice of 1 lemon

pork schnitzel

1. Use a meat hammer to pound the pork cutlets to 1/4 - 1/8 inch thickness.

2. Set out three shallow bowls, one with a mixture of the flour seasoned with salt and pepper, the second with the egg and milk whisked together, and the third with a mixture of the breadcrumbs (or panko) and paprika.

3. Dredge the cutlets first in the seasoned flour, then dip them in the egg mixture and then into the mixture of breadcrumbs (or panko) and paprika.

4. Heat the sunflower oil in a large frying pan on a medium high heat. Working in batches, sauté the cutlets for 3-4 minutes on each side. Remove them from the pan and place in a warm oven to keep them from going cold.

5. Add the chicken stock to the pan and deglaze, scraping the bottom of the pan to loosen the brown bits.

6. In a small bowl, mix the lemon juice into the crème fraîche. Stir the mixture into the chicken stock.

7. Heat and stir until mixture thickens (do not let it boil).


Previously published in Living Poitou-Charentes

Photo: Shutterstock

8. Serve the cutlets with the sauce and some slices of lemon.