Paprika Seed Pork Schnitzels

I hate waste! And so if I have any quantity of bread left over that I’m not going to use, I share it with the chickens! But the bit I keep I grate up into breadcrumbs and put in the freezer. So many things you make can use breadcrumbs, and most of them straight from frozen, so they are a great thing to have in stock.

The other day I had a pork tenderloin in the fridge, and pondering what to make with it, I thought of my trusty tub of breadcrumbs. Schnitzels!


So I cut the tenderloin into disks about an inch thick, and then put them into a bag and beat them with a rolling pin until they were thin, about a quarter of their starting thickness. This is so great for getting rid of the frustrations of the day!

Next I put a couple of handfuls of my frozen breadcrumbs in a bowl, with some salt and pepper, a couple of teaspoons of smoked paprika and a sprinkle of sunflower and pumpkin seeds, and mixed it together well. In a separate bowl I prepared a beaten egg.

Next I dipped each pork steak into the egg and then into the breadcrumb mix to coat,  repeating the process on any areas that looked thin.


The final stage was to preheat some rapeseed oil in a pan, over a high heat, and fry each steak for a couple of minutes on each side (or until the pork was fully cooked through). I did them two at a time so as to not overcrowd the pan, and made sure there was enough oil so that they didn’t stick. As they were very rich I served with a nice simple salad!IMG_2031

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