This pork schnitzel with creamy stroganoff sauce elevates a pub classic to bistro-worthy in minutes. Choose thin pork sizzle steaks or slightly flattened loin steaks for the best result, for even cooking inside the crunchy crumb.
Serve with fries, a simple leafy side salad and a wedge of lemon.
For more family-friendly meal ideas, try these 10 tasty pork recipes the family will love.
Ingredients
Method
Combine the panko and parsley in a large shallow bowl; season with pepper. Whisk eggs in a separate bowl. Place pork in a single layer on a board. Sprinkle with 3 teaspoons soup mix. Turn over. Repeat with 3Â more teaspoons soup mix.
Working with one at a time, dip the pork in egg to coat, then in panko mixture, pressing to secure. Place on a plate. Cover and refrigerate for 1 hour, if time permits.
Pour enough oil into a large deep frying pan to reach 1cm up side of pan. Heat over medium-high heat. Cook the pork, in batches, for 3-4 minutes each side or until golden and just cooked through. Set aside on paper towel to drain and rest.
Meanwhile, melt the butter in a frying pan over medium heat. Cook the onion, stirring, for 3-4Â minutes or until just softened. Add the mushroom, stirring, for 5 minutes or until just starts to brown. Add the garlic. Cook for 1Â minute or until fragrant. Stir in paprika, tomato paste and remaining soup mix. Add stock; season with pepper. Bring to the boil; reduce heat. Simmer, stirring occasionally, for 5Â minutes or until reduced slightly. Remove from heat. Add sour cream until just combined.
Spoon the sauce over the pork. Season with salt. Serve with lemon, chips and salad.
