Pork Schnitzel with Gravy

Servings 4
Difficulty Beginner
Total Time 1 hour

COOK MODE

Prevent your screen from going dark (if supported by your device)

SERVING SIZE

TIMER

Look for the timer triggers in the recipe method

PRINT RECIPE

Click To Print

INGREDIENTS

  • 2 x pork steaks
  • 50g seasoned flour
  • 2 eggs, beaten
  • 200g Hinds Southern Coating Seasoned Breadcrumbs
  • 1 cup (250ml) cooking oil
  • ¼ cup mayonnaise
  • ¼ cup plain yoghurt
  • Juice of 1 lemon
  • 300g slaw mix
  • 1 Tbsp (15ml) parsley, finely chopped
  • 25g Bisto Brown Onion gravy
  • 500g oven chips, cooked
  • 1 lemon, quartered

METHOD

  • Horizontally slice (butterfly) each steak to create 4 thin steaks. Using a rolling pin, pound the chops a little to tenderise them. Dip the chops in flour, then egg and lastly the Hinds Southern Coating Seasoned Breadcrumbs. Repeat the process.
  • Heat the oil in a large frying pan, shallow fry the chops for 5 – 8 minutes over a medium heat, turning them half way through cooking.
  • In a bowl, whisk together the mayonnaise, yoghurt and lemon juice. Stir in the slaw mix and add the chopped parsley.
  • Whisk the Bisto Brown Onion Gravy with a cup of boiling water and set aside.
  • Top with gravy and serve the pork schnitzel with slaw, chips and lemon wedges on the side.