Hazelnut Crumb “Schnitzel”

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


  1. Divide the full pork steak into 4 portions.
  2. Then beat steaks between two sheets of non – stick baking paper, using a rolling pin.
  3. Put the flour, eggs and crumbs onto 3 plates.
  4. Mix the hazelnuts, thyme and zest into the crumbs, then season.
  5. Coat the steaks in the flour, shaking off the excess.
  6. Then coat in the egg, and finally the crumbs, shaking off the excess. Refrigerate for one hour to help the crumb to adhere.
  7. Heat the oil in a frying pan until hot. Fry two steaks for two minutes each side until firm and crisp.
  8. Add a little butter for the final few seconds to coat. Set aside, and repeat (keep steaks warm in the oven).
  9. 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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