Oktoberfest Pork Schnitzel

Charmaine Lu -
  • 300g pork steaks, flattened to ½ cm thick
  • 2 tbsp wholegrain mustard
  • 1 tsp horseradish paste
  • 50g seasoned flour
  • 2 beaten eggs
  • 150g golden breadcrumbs
  • 60g butter
  • 200ml sunflower oil
  • Place the flour, eggs and breadcrumbs into shallow bowls. Spread the horseradish and mustard on the pork steaks, then dredge in the flour, dip in the eggs and coat in the breadcrumbs.
  • Heat the oil in a frying pan to sizzling temperature, then fry the steaks for 2 mins on each side or until golden and crisp. Remove to a plate and drain on kitchen paper. Add the butter to the pan and leave to foam, then return the schnitzels to the pan and cook for a minute on each side, then drain again and serve with lemon wedges.
20 mins
2 serving