Pork schnitzel

Pound the pork evenly to about 5 mm thick, using a meat mallet or rolling pin between sheets of baking paper. This helps it cook quickly without drying out.

For a thin schnitzel, fry it in a lightly oiled pan over medium-high heat for about 2–3 minutes per side. For a whole cut of pork, check that the centre reaches 63 °C, then rest it for at least 3 minutes.

A breaded schnitzel has a coating of flour, beaten egg and breadcrumbs; a plain pork schnitzel is just the meat. Breaded pork schnitzel has 11.6 g of carbohydrate per 100 g, while plain pork schnitzel has 0 g.

Serve it with lemon, potato salad or fried potatoes, and a crisp green salad. It also works well with buttered noodles or braised red cabbage.

Keep raw pork schnitzel covered in the fridge and cook it within 1–2 days. Refrigerate cooked schnitzel within 2 hours and eat it within 3–4 days; reheat until steaming hot throughout.

Yes. Wrap individual pieces tightly, freeze them flat, and thaw in the fridge before cooking. Freeze cooked schnitzel in a sealed container, then reheat it in the oven so it does not become soggy.

Yes, but choose a thin, boneless pork steak and pound it to an even thickness so it cooks like schnitzel. Pork steak has 175 kcal per 100 g, compared with 156 kcal in pork schnitzel.