Serves: 4

Prep Time: 15 mins

Cooking Time: 30 mins




4 x 175g pork fillets, batoned flat

125g flour

1 tbsp. smoked paprika

1 tsp salt


4 beaten eggs


200g breadcrumbs

15g polenta


Oil and butter to fry


500g cooked small jersey royals

Zest n juice 1 lemon

75g butter


Bunch flat leaf parsley

Bunch tarragon

Handful mint

1 tbsp capers

50ml white wine vinegar

125ml olive oil

3 salted anchovy fillets



  1. For the pork – mix 125g flour with 1 tbsp. smoked paprika and 1 tsp. salt
  2. In a separate bowl, mix 200g breadcrumbs with 30g polenta.
  3. Toss 4 bashed pork fillets first in the seasoned flour, then in 3 beaten eggs, and finally, in the breadcrumb mixture.
  4. Fry the fillets on medium heat in butter and oil, cooking for 5mins each side.
  5. For the potatoes - boil 500g of small jersey royal potatoes.
  6. When the potatoes are just freshly cooked, toss them in 75g butter and the zest and juice of a lemon
  7. For the herb dressing – blitz 1 bunch of flat leaf parsley, 1 bunch of tarragon, 1 handful of mint, 1 tbsp. capers, 50ml white wine vinegar, 125ml olive oil and 3 salted anchovy fillets until smooth.
  8. Serve the pork schnitzel, with the lemony potatoes and finish with a drizzle of herb dressing.


Back Forward