INGREDIENTS
For the pork schnitzel:
- 600 g pork fillets
- 2 eggs
- 2 cups breadcrumbs, or finely grated bread
- 1 cup all-purpose flour
- 2 tbsp butter
- Olive oil
- Salt
- Black pepper
For the yogurt sauce:
- 250 g strained Greek yogurt
- Juice and zest of 1 lemon
- 1 tsp sweet paprika
- Salt
- Black pepper
- Olive oil
- 4 sprigs fresh thyme
EQUIPMENT
- Meat mallet
- 3 shallow plates for flour, egg, breadcrumbs
- Large non-stick frying pan
- Tongs or spatula
- Mixing bowl for the yogurt sauce
- Small whisk or spoon
- Kitchen paper
METHOD
- Flatten the pork fillets using a meat mallet until they are about 2 cm thick.
- Season with salt and pepper, then coat each fillet in flour, egg and breadcrumbs.
- Heat butter and olive oil in a pan over medium heat.
- Fry the fillets for about 3 minutes per side, until golden and crispy.
- In a bowl, mix yogurt, lemon juice and zest, sweet paprika, salt, pepper, thyme leaves and a drizzle of olive oil until smooth.
- Serve the pork fillets hot, topped with extra thyme and lemon zest, alongside the yogurt sauce.
NOTES
- Pork can be replaced with chicken using the same method.
- For a lighter version, bake at 190°C (375°F) for 20–25 minutes.
