Pork Schnitzels with a Crunchy Pistachio Crust

Pork Schnitzels with a Crunchy Pistachio Crust

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For a flavour burst try this combination of pork and pistachio

  • Recipe serves4-6
  • Preparation time10 minutes
  • Cooking time15 minutes


  • 125 ml Plain flour
  • 2 Eggs, beaten
  • 675 ml breadcrumbs
  • 1 sachet KNORR Creamy Garlic Sauce
  • 5 ml Robertsons Mixed Herbs
  • 150 ml Pistachio nuts, finely chopped
  • 30 ml Honey
  • 45 ml Dijon mustard
  • 8 Pork fillet medallions
  • Oil for shallow frying


  • Place flour on a plate, and eggs in a separate bowl.
  • In a separate plate combine the breadcrumbs, sachets contents of KNORR Creamy Garlic Sauce, Robertsons Mixed Herbs and pistachio nuts.
  • Flatten the pork fillets with a mallet or rolling pin.
  • Mix together honey and Dijon mustard and rub the pork fillets with honey and Dijon mustard.
  • Place pork fillet in flour, then egg and then breadcrumbs and repeat until all steaks are coated.
  • Shallow fry the flattened pork steaks on medium heat until cooked though and golden brown.
  • Delicious served with steamed broccoli and thick potato chips.