Classic Pork and Horseradish Schnitzel
Classic Pork and Horseradish Schnitzel



  • 300g pork loin steaks
  • 2 tbsp wholegrain mustard
  • 1 tsp grated horseradish
  • 50g flour
  • 2 beaten eggs
  • 150g breadcrumbs
  • 200ml oil
  • 60g butter
  • Cooked cabbage, to serve
  • Pound the steaks until about 0.5cm thick. Place the flour, breadcrumbs and egg into three shallow bowls. Season the steaks with salt and pepper, then rub with mustard and horseradish. Dredge the steaks in flour, dip in the egg and coat in the breadcrumbs, then transfer to a plate.
  • Heat the oil in a pan to sizzling temperature, and fry the schnitzels for 2 mins on each side, or until golden and crisp. Drain on kitchen paper. Add the butter to the pan and once foaming, return the schnitzels to the pan and cook for 1 more minute on each side, then drain again on paper before serving with cabbage and chips.
20 mins
2 serving

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