Pork Schnitzel with Thyme Butter and Herb Potato Salad

This go to pork schnitzel and vibrant herbed potato salad recipe from cook and author, Anna Barnett is ideal for entertaining as all of the elements can be prepared in advance. Thanks to the precision of the Miele Combination Steam Oven, the schnitzel will be juicy on the inside and have a satisfying crunchy coating.

Serves 4

Total preparation time – 20 Mins

Total cooking time – 30 Mins


For the Pork Schnitzel

4 x 180g pork loin chops (or chicken supremes if you prefer) bone and fat removed

350g plain flour

4 free range eggs, beaten

800g breadcrumbs

100g Parmesan, finely grated

Zest of half a lemon

Generous pinch of sea salt flakes

Generous pinch of black pepper

2 tbsp olive oil

100g butter

Bunch of fresh thyme

For the Herb Potato Salad

1kg new potatoes, halve or quarter any larger potatoes

3-4 heaped tbsp mayonnaise

3 hard boiled free ranged eggs, peeled and roughly chopped

2 spring onions, finely chopped

3 tbsp cornichons, finely chopped

4 tbsp capers, roughly chopped

large handful of dill, roughly chopped

large handful of parsley, roughly chopped

Splash of white wine vinegar

Sprinkle of sea salt flakes

Generous pinch of freshly ground black pepper

Food Tip: Charred cauliflower steak works just as well in this dish if you are looking for a meat free alternative.

For the Schnitzel

  1. Begin by placing your chosen meat between two large sheets of parchment paper, then with the flat side of a meat tenderiser (or rolling pin) flatten the chops until they’re just over 1cm thick and even.

  2. Season your plain flour with both sea salt flakes and freshly ground black pepper and set to one side.

  3. In a large bowl, beat the eggs and again set to one side. In another large bowl combine the breadcrumbs, Parmesan, lemon zest and seasoning.

  4. Take each pork chop (or chicken supreme) and begin by evenly covering with the seasoned flour before dunking in the egg mixture, again making sure to evenly coat. Next, transfer to the breadcrumbs and press on well so they stick and form an even coat around the pork. Repeat the process until all the pork chops are prepared then place on a platter and allow to chill for around 20 minutes in the fridge.

  5. Preheat the Miele Combination Steam Oven to 220°C and add 60% humidity.

  6. When ready to cook, take a heavy based cast iron dish or tray and heat in the oven for 5 minutes or until piping hot. Add both the oil and butter to the dish. Once the butter has melted add in the bunch of thyme, allowing it to flavour the oil.

  7. Place the schnitzels onto the hot tray, flipping them over to coat both sides evenly in the oil then allow to cook in the oven for around 8-10 minutes or until the breadcrumbs turn golden brown (you shouldn’t need to flip them over). Once golden brown and crisp on both sides add a generous squeeze of lemon juice, a scattering of fresh thyme and lemon zest. Set aside for serving.

For the Herb Potato Salad

  1. Place the potatoes a large perforated steam tray. Select the steam function on a Miele Combination Steam Oven and add 100% humidity.

  2. Steam the potatoes for 8-10 minutes until soft. Depending on the size of the new potatoes this time can vary. Once cooked, allow to cool a little (or completely if making in advance).

  3. Add all the remaining ingredients in a bowl then combine with the cooled potatoes. Adjust seasoning to your preference and serve alongside the schnitzel.

About the Author

Food writer and author, Anna Barnett lives in East London and currently contributes to The Evening Standard, while running her own website and cookery classes. Anna has written two cookery books, ‘Eat The Week’ and ‘How to be Gluten Free and Not Lose Friends’ as well as writing a guest column for the Independent for several years entitled, ‘The Reluctant Vegetarian’ and contributing to Grazia and Vogue. Website: www.annabarnettcooks.com/about Instagram: @annabarnettcooks

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