Family Schnitzel

Succulent pieces of pork with a delicious breaded coating.


  • 4 pork loin steaks
  • 2 tbsp of plain flour (*or gluten free flour)
  • 2 tsp smoked paprika
  • Grinding of black pepper
  • 2 medium eggs or 150ml of milk (cows or plant based*)
  • 4 heaped tbsp of natural breadcrumbs (maybe a tad more) (or GF alternative)
  • Spray cooking oil


Remove any excess fat from the pork then slightly flatten with your hand.

Make a dredging station with the flour, paprika and pepper mixed in one owl. The egg whisked or milk in another, and the breadcrumbs in third bowl.

Dip the pork in the flour and coat well, then submerge in the egg and then full coat in the breadcrumbs, pressing them into the meat to ensure they stick well.

Place on a baking tray and spray well with the olive oil.

Bake for 15 minutes at 200d fan until golden and cooked through. Ensure you don’t overcook as pork can go tough if overdone. You’ll know it’s cooked if you see no pink meat when cutting open.

Tip: You can also pan fry in approx 2cm of oil which will make the schnitzel softer – if you do fry, you’ll need to flatten with a meat mallet to ensure the meat cooks through thoroughly.

Suitable from 6 months – cut into thin (0.5cm) strips to serve to baby so it flakes easily for them.

Leftovers are incredibly delicious cold, stuffed into a sarnie for lunchboxes or picnics.

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