This is pork escalope breaded and sautéed - with a hazelnut twist.


  • 1 full pork steak
  • 3 – 4 tbsp plain flour
  • 1 egg, well beaten
  • 85 g breadcrumbs
  • 3 tblsp chopped roasted hazelnuts
  • 1 tsp dried thyme
  • zest 1 lemon
  • 3 tblsp light olive or sunflower oil
  • 1 knob butter
  • salad and lemon to serve


  • Divide the full pork steak into 4 portions.
  • Then beat steaks between two sheets of non – stick baking paper, using a rolling pin.
  • Put the flour, eggs and crumbs onto 3 plates.
  • Mix the hazelnuts, thyme and zest into the crumbs, then season.
  • Coat the steaks in the flour, shaking off the excess.
  • Then coat in the egg, and finally the crumbs, shaking off the excess. Refrigerate for one hour to help the crumb to adhere.
  • Heat the oil in a frying pan until hot. Fry two steaks for two minutes each side until firm and crisp.
  • Add a little butter for the final few seconds to coat. Set aside, and repeat (keep steaks warm in the oven).
  • Serve with a crispy green salad and lemon wedges.


Catherine's tip: Use leg of pork instead of pork steak and ask the butcher to cut into escalopes. For Orange coriander Schnitzel: replace the lemon zest with orange zest and mix ½ tsp ground coriander with the flour

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