Back to Recipe Menu

Panko crumbed pork schnitzel with potato salad


  • Preheat oven to 200°-210°C.
  • Cut the pork into thick slices and batten out under clingwrap to schnitzel thickness.
  • Place seasoned flour in one bowl, the egg mixed with milk in another, and panko crumbs in a third.
  • Then, one at a time, lightly coat the pork with flour, dip in the eggwash and toss in the crumbs.
  • Heat a thin layer of oil in a frypan (that can go into the oven) and seal the pork on both sides, 2-3 at a time. Then place the pan in the oven and cook for about 7-8 mins, turning a couple of times.
  • To make the salad dressing, combine the mayonnaise, sour cream and a squeeze of lemon juice.
  • In another bowl, gently toss the potatoes, bacon and spring onions with dressing to taste.
  • Serve the schnitzel with a good dollop of potato salad and a lemon wedge on the side.


  • 750 gm boneless pork loin, trimmed of all fat & sinew
  • plain flour
  • freshly ground salt & pepper
  • 1 egg
  • ½ cup milk
  • panko crumbs (Japanese breadcrumbs)
  • olive oil
  • 3 tbsp mayonnaise
  • 1½ tbsp sour cream
  • 2 lemons
  • 8 chats (baby potatoes), cooked & quartered
  • 2 rindless bacon rashers, sautéed in a little oil & sliced
  • 2 spring (green) onions, chopped

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

Conversion Tool

  • More handy conversions
    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm