PANKO-CRUMBED PORK SCHNITZELS WITH HERBS & ROSEMARY SALT

Golden, crisp and deeply savoury

These pork schnitzels are coated in a fragrant herb panko crumb, creating a beautifully crisp crust while keeping the pork tender inside. Rosemary salt and dried herbs add a subtle Mediterranean flavour that pairs perfectly with the richness of the pork.

Ingredients (Serves 3–4)

Pork

• 500 g thin-cut pork sirloin steaks

• 1 tbsp olive oil

• ½ tsp organic ground onion

• ½ tsp organic ground garlic

• ½ tsp organic Spanish rosemary salt

Crumbing station

• ½ cup plain flour (about 60 g)

• 2 eggs, lightly beaten

• 1 cup panko breadcrumbs (about 60 g)

Panko seasoning

• ½ tsp organic ground onion

• ½ tsp organic ground garlic

• ½ tsp organic spanish rosemary salt

• ½ tsp organic dried thyme

• ½ tsp organic dried rosemary, crushed

• ½ tsp organic dried parsley

For cooking

• 4–5 tbsp neutral oil (vegetable or sunflower) for shallow frying

Method

1. Season the pork
   Place the pork steaks in a bowl and drizzle with olive oil. Sprinkle over onion powder, garlic powder and rosemary salt. Toss to coat evenly and set aside.

2. Prepare the crumbing station
   Set up three shallow bowls:

   • Bowl 1: flour

   • Bowl 2: beaten eggs

   • Bowl 3: panko breadcrumbs mixed with onion powder, garlic powder, rosemary salt, dried thyme, rosemary and parsley.

3. Coat the schnitzels
   Working one piece at a time:

   • Lightly coat pork in flour, shaking off excess.

   • Dip into egg.

   • Press firmly into the seasoned panko crumbs until well coated.

4. Heat the oil
   Heat oil in a large frying pan over medium heat until hot but not smoking.

5. Cook the schnitzels
   Fry schnitzels for 3–4 minutes per side until golden, crisp and cooked through.

6. Drain and rest
   Transfer to a paper towel-lined plate to drain briefly before serving.

Serve With

For a satisfying and well-balanced meal, serve the schnitzels with one or more of the following:

• Creamy mashed potatoes and steamed broccolini for a comforting classic

• Herb-seasoned fries for a casual, bistro-style plate

• A crisp green salad with a light vinaigrette

• Potato salad for a hearty side

• Fresh slaw for brightness and crunch

• Lemon wedges to squeeze over the schnitzel just before serving

Tip

For an extra crunchy coating, press the panko crumbs firmly onto the pork and allow the schnitzels to rest for 5–10 minutes before frying so the crumb adheres well.