Schnitzel is lovely when you fancy something a little bit different, and is so quick to make it’s easy to knock up on a week night.
Everyone knows pork and egg go well together, think gammon and egg, and there’s no change here. Cook your eggs well and you’ll get lovely yolk sauce to go with your schnitzel.
I’ve served this with runner beans, because they’re everywhere at the moment and very cheap, and also because you need something green to freshen this dish.
This will take 30 minutes max and will serve 2.
Pork Schnitzel with Runner Beans and Fried Egg
2 pork loin steaks
25g plain flour
4 eggs
60g panko breadcrumbs
6 tbsps olive oil
180g runner beans
1. Preheat the oven to 200 degrees.
2. Place 3 bowls in a row. In the first, put the flour. In the second, beat two of the eggs. In the third, put the breadcrumbs.
3. Place the pork steaks between two sheets of cling film and bash them with a rolling pin until they are approx 1cm thick.
4. Cover each pork steak first with the flour, then the egg, then the breadcrumbs.
5. Heat half of the olive oil in a frying pan over a high heat. Put the schnitzels in and cook for 2 minutes on each side, then transfer to a baking tray and put in the oven for 10-15 minutes, until coked through.
6. Meanwhile, steam the runner beans over a pan of water until al dente.
7. When the schnitzels are almost cooked, fry the eggs in the remaining oil and you’re done! Top each plate with a good twist of black pepper before you serve. Enjoy.
