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Pork Schnitzel

  • 200g Pork leg steaks 10.0 x
  • Plain flour 200.0 g
  • Eggs 8.0 x
  • Breadcrumbs 500.0 g



  1. Pork Schnitzel

    • Flatten the pork and crumb using the flour, eggs and then breadcrumbs.
    • Deep fry until cooked through and golden.
  2. Gravy

    • Reduce the cider in a large pot by half, add water, KNORR Rich Brown Gravy, Dijon mustard and Maple syrup.
    • Bring to the boil whilst stirring, allow to thicken.
  3. Slaw

    • Combine the slaw ingredients together and store for use.
  4. To Serve

    • Serve the pork schnitzel with gravy and slaw.