Irresistibly crunchy pork schnitzels with a superb anchovy stuffing and a scrumptious side of onion and olive. A real family favourite.


  • 250g / 8oz thick pork fillet cut into 2 inch pieces

  • 4 salted anchovies, drained but reserve oil for salad

  • 1 tsp unsalted butter

  • 80g / 3oz plain flour seasoned with salt & pepper

  • 3 beaten eggs

  • 175g/ 6oz fine breadcrumbs, from nearly stale (day old) loaf

  • 1 lemon

  • Vegetable oil, for frying

  • Salad Garnish

  • ½ red onion

  • 1 small bunch picked flat leaf parsley

  • 25g / 1oz pimento stuffed olives

  • Pepper


  • 1.

    Between food wrap, bash out the fillet pieces till approx half an inch thick. Finely chop the anchovies and mix with the butter. Cut pockets sideways into each flattened fillet piece. Push an even amount of the anchovy butter into each pocket and bash down to seal. Dip the fillet into the flour, egg and crumb mixtures. Shake off the excess crumbs.

  • 2.

    Heat the vegetable oil in shallow pan, with a depth of ½ cm. Fry the pork on both sides for approximately 3-4 minutes. When golden, remove and drain on paper. Squeeze over a little lemon juice.

  • 3.

    Peel, halve and thinly slice the onion. Put into a bowl with the parsley. Halve the olives and add. Toss well with the reserved anchovy oil. Add some lemon juice and season with pepper.

  • 4.

    Pile the salad on the plate and serve alongside the pork. Garnish with lemon wedges.

Nutritional information

Nutritional analysis per serving (2 servings)

  • Energy 1278kj
  • Fat Total 89g
  • Saturated Fat 14g
  • Protein 48g
  • Carbohydrate 71g
  • Sugar 7g
  • Sodium 1195mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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