Schnitzels with salsa

Name: Schnitzels with salsa
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4
Ingredients: 2 pork fillet or tenderloin, about 450 g (1lb) total weight; 175 g (6oz) dried breadcrumbs; 125 g (4oz) ground almonds; Salt and ground black pepper; Plain flour; 1 egg; 90 mL (6tbsp) oil

Serve this German schnitzel recipe alongside one of these fruity salsa recipes: salsa verde, mango salsa or apple salsa.

By The GH Kitchen TeamPublished: 28 April 1997

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Yields:

Prep Time:

30 mins

Cook Time:

15 mins

Total Time:

45 mins

Ingredients

2 pork fillet or tenderloin, about 450 g (1lb) total weight
175 g (6oz) dried breadcrumbs
125 g (4oz) ground almonds
Salt and ground black pepper
Plain flour
1 egg
90 ml (6tbsp) oil

Directions

1. Step 1
  Slice the pork very thinly on the diagonal, lay it between two pieces of clingfilm and flatten with a rolling pin. Mix together the breadcrumbs and almonds. Season the pork, then coat lightly with flour. Dip each piece in beaten egg, then pat in the breadcrumb mixture to coat.
2. Step 2
  Heat 30ml (2tbsp) oil in a pan. Fry the schnitzels in three batches for 1-2min on each side or until a deep golden brown, wiping out the pan and using fresh oil for each batch. Serve hot.
3. Step 3
  Prepare ahead. Complete to the end of step 1, then refrigerate, uncovered, for up to 6hr. To serve. Complete the recipe.
4. Step 4
  To freeze: Complete to the end of step 1, then open-freeze the schnitzels flat. Once they are frozen, wrap them.
  
  To serve: Fry the schnitzels from frozen, allowing 2-3min each side.
  
  Try this other delicious pork schnitzel recipe:
  
  Pork schnitzel

Per Serving:

Calories: 680

The GH Kitchen Team

The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor ⁠Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce ⁠Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time