Pork Schnitzel With Creamed Leeks

Recipe by Kiwi Kathy
READY IN: 11mins


  • 1
    leek, thinly sliced
  • 14
    cup cream, thickened
  • 14
    cup chicken stock, Campbell's if possible (liquid)
  • 1
    teaspoon whole grain mustard
  • 1
    cup breadcrumbs, dried
  • 1
    tablespoon parsley, flat leaf and chopped
  • 1
    tablespoon sage, finely chopped
  • 2
    teaspoons oregano, finely chopped
  • 12
  • 1
    tablespoon milk
  • 500
    g pork schnitzels


  • Place leek, cream and stock in a medium saucepan, bring to the boil, reduce heat and simmer for about 5 minutes or until thickened. Stir through mustard and season with salt and pepper.
  • Meanwhile, combine the breadcrumbs, herbs and S & P in a shallow bowl. Place flour onto a plate. Whisk eggs and milk together in a shallow bowl.
  • Dip pork into flour shake off excess. Then dip pork into the egg and then coat with the breadcrumb mixture.
  • Heat a little oil in a frying pan over medium heat, add pork and cook for about 3 minutes each side or until cooked through. Remove from pan and rest for 5 minutes.
  • Wipe the pan clean. Heat a little more oil in the hot pan, add the sage leaves and cook 2 -3 minutes or until crisp.
  • Spoon creamed leek onto plate, top with pork schnitzel and crispy sage leaves.