Pork Schnitzel with Garlic Mushrooms


Serves 1

  • 160g lean pork loin medallions
  • salt and pepper
  • 20g fine white breadcrumbs
  • 1 small bunch parsley, chopped
  • 1 lemon, finely grated zest
  • 2 tsp plain flour
  • 1 medium egg, beaten
  • 1 ½ tsp olive oil
  • 1 tsp butter
  • 100g mushrooms, sliced
  • 1 clove garlic, peeled and crushed
  • 70g green beans, trimmed
  • 60g peas
  • 2 tsp dijon or grain mustard
  • 1 tbsp crème fraîche


Lay the pork between two sheets of clingfilm then bash with a rolling pin to flatten out into thin steaks. Season the pork with salt and pepper. Mix the breadcrumbs with the parsley and lemon, then coat the pork in the flour, shake off the excess then dip in the beaten egg. Finally dip in the breadcrumbs, making sure the pork is evenly coated.

Heat the oil and butter in a frying pan over a medium heat, add the pork and fry for 3-4 minutes on each side until golden and crisp. Transfer to a plate lined with kitchen roll.

Increase the heat, add the mushrooms and garlic and fry for a few minutes until softened. Meanwhile cook the beans and peas in a pan of boiling water for a few minutes then drain. Remove the pan with the mushrooms from the heat, stir in the mustard and crème fraîche then season to taste. Serve the pork schnitzel with the creamy mushrooms, beans and peas.

  • Family friendly


  • You can use the same amount of low-fat crème fraîche or soured cream here.

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