Wiener Schnitzel with Lemon and Parsley Potatoes
Thin, crisp, golden pork escalopes with buttery parsley potatoes and a squeeze of lemon.
- Time50 mins
- LevelMedium
- Costabout £1.93 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Put the potatoes in a pan of cold salted water. Bring to the boil and cook for 15 minutes until tender.
15 min - 2
Place each pork steak between two sheets of baking paper. Bash with a rolling pin until about 5mm thin. Season with salt.
- 3
Put the flour, beaten eggs and breadcrumbs in three shallow dishes. Coat each piece in flour, then egg, then breadcrumbs, pressing the crumbs on.
- 4
Heat the oil in a large frying pan over a medium high heat. Fry the schnitzel for 2 to 3 minutes on each side until deep golden. Do this in batches and keep warm.
5 min - 5
Drain the potatoes and toss with the butter and parsley while still hot.
- 6
Serve the schnitzel straight away with the potatoes and lemon wedges. Squeeze the lemon over just before eating.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.