Quinoa Crumbed Pork Schnitzel

Quinoa crumbed pork schnitzel with pesto

PrepTime 35 Mins
Serves 4
Cook Time 10 Mins
Pork Schnitzel

4 x 180g pork steaks

½ cup plain flour

2 eggs

1/4 cup milk

1 cup panko breadcrumbs

½ cups (170g) tri-coloured quinoa

2 tsp lemon zest

Sea salt and cracked black pepper

⅓ cup thyme plus extra sprigs to serve

¼ cup (60ml) vegetable oil


2 cups (100g) chopped rocket leaves

1 cup basil leaves

½ cup (40g) finely grated parmesan

2 tablespoons extra virgin olive oil

⅓ cup (80ml) water

Sea salt and cracked black pepper

  1. 1

    Lay a piece of cling wrap on your chopping board, and place down pork steaks separately. Cover with another piece of cling wrap and using a mallet, pound steaks until approx 1cm thick. Set aside.

  2. 2

    Place the flour in a bowl. Place the eggs and milk in a large bowl and whisk to combine.

  3. 3

    Place the breadcrumbs, quinoa, lemon zest, salt and pepper and thyme in a bowl.

  4. 4

    Dip a piece of pork into the flour, followed by the egg mixture and then into the quinoa and breadcrumbs mixture, gently patting to coat all sides. Repeat with remaining pork.

  5. 5

    Heat the oil in a large frying pan over medium heat. Cook pork for 3-4 minutes each side or until crispy and golden. Drain pork schnitzels on paper towel.

  6. 6

    To make the pesto, place the rocket, basil and parmesan in a food processor and process until finely chopped. Add the oil, water, salt and pepper and process until combined.

  7. 7

    Serve with pesto and salad of your choice.

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