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 3 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 3-4 minutes or until just softened. Add the mushroom, stirring, for 5 minutes or until just starts to brown. Add the garlic. Cook for 1 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 5 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.
