Pork schnitzel and tartare sauce recipe

Rachel Walker 

This mouth-watering pork recipe perfectly serves three. Double the amount and invite some friends round or freeze the leftovers for another night. Perfect!


  • 400g pork fillet
  • 40g plain flour
  • Salt and pepper
  • 1 egg, whisked
  • 80g breadcrumbs
  • 225g rice 
  • 40g butter 
  • 200g green beans
  • 3 lemon slices 

For the quick tartare 

  • 3tbsps mayonnaise
  • 1tbsp crème fraîche/plain yogurt 
  • 1tbsp chopped capers
  • 1tbsp chopped gherkin
  • 1tsp chopped parsley 
  • Squeeze of lemon 



  1. Cut the pork fillet into three equal-sized oblong pieces. Next, create a “butterfly slice” by cutting each piece lengthways down the middle, but don’t slice it right through—just halfway, so it can be opened out like a book.
  2. Put the opened-out pork fillet between two pieces of cling film and bash with a rolling pin until flat. This ensures that the pork cooks quickly and evenly, as well as tenderising it—and if you’re cooking with children, they’ll particularly enjoy this part! 
  3. Line up three shallow dishes. Tip the plain flour into one and season generously with salt and pepper. Tip the whisked egg into the second bowl and the breadcrumbs into the third.
  4. Coat each fillet in the seasoned flour and then dust off the excess. Next, dunk it in the egg and then coat in the breadcrumbs. 
  5. Put on the rice to cook, as per pack instructions, and make the tartare sauce by mixing together all the ingredients in a small dish.
  6. To cook the schnitzels, put roughly two-thirds of the butter in a large flat-bottomed (frying) pan. When it starts to foam, quickly put the schnitzels in the pan and fry for 3 minutes without moving them. 
  7. Add the remaining butter to the pan. Flip the schnitzels and cook for another 2 minutes. 
  8. Put the beans into rapidly boiling water for 2 minutes, cooking them quickly so they still have a bite to them. Drain and divide between three plates, along with the  rice. 
  9. Slice the schnitzels into fingers and serve them topped with a tablespoon of tartare sauce and a slice of lemon.


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