Becca Jane St Clair

Personal Blog

[Recipe] A Taste of Austria – Pork Schnitzel

12279459_10153834140982160_976593785_o Austria has some amazing food. Some amazingly fattening food. Did you know that Austrians consume on average more calories per day than most other countries in the world? I didn’t either until my husband found an article about it. No wonder he and I both gained weight on our trip to Austria. We figure native Austrians probably need all those calories since everything is on top of a mountain! One of my huband’s favourite foods is Schnitzel, and they serve it pretty much everywhere. Large pieces of chicken, pork, or viel coated in batter and then deep fried. Wow. I can feel my arteries clogging just writing that. A few years back, the Slimming World magazine had some international foods, and incldued a recipe for Schnitzel, which I have used to base my recipe off of. The breadcrumbs are best if you are able to let them bake and stand for several hours, but you can crisp them up just before you make them or you can use them soft. But this is best with crispy crunchy breadcrumbs.

Pork Schnitzel
1 Syn per Schnitzel

You Will Need:
60g wholemeal bread (loaf or roll, but measure to make sure it’s 60!)
2 tsp Celery salt
2 tsp mixed herbs (I actually used Italian herbs as I was out of mixed and it was fine)
1 tsp dried parsley
1 egg
6 pork chops with the fat trimmed off (or pork steaks or pork medallions)

For the Breadcrumbs:
1. Preheat oven to 150C.
2. Blitz the bread along with the spices in a blender or food processor until crumbs.
3. Line a baking tray with parchment paper.
4. Bake the crumbs for 15 minutes, stirring halfway.
5. Turn off the oven and and leave the crumbs in the oven for 4 hours.
6. Fold over the parchment paper and crush the now crispy crumbs with your hands, the back of a knife, or a rolling pin.

For the Schnitzel:
1. Preheat oven to 200C.
2. Whisk the egg white, then add the yolk and whisk some more.
3. Spray a baking tray with frylight.
4. Dredge the pork first in the egg, then in the breadcrumbs and place on the tray.
5. Spray the tops of the pork with some frylight.
6. Bake 25-30 minutes or until breadcrumbs are starting to brown.

This goes great with some chips, peas, and sauerkraut! Don’t forget to measure out your ketchup too. 1 TBS of reduced sugar and salt ketchup is half a syn. I just dumped all my ketchup on my chips, so it looks like a lot, but I only used 2TBS, bringing the total syns to my dinner to 4.


DISCLAIMER: I do not work for Slimming World, I am not affiliated with Slimming World beyond being a paying customer/member, I get no personal benefit from writing this post other than the joy of sharing.

Please note: Syn values are based on my exact ingredients using the online calculator. Your Syn value may vary based on your ingredients and the size of your baking containers and portions, so use this number as a guide only. Syn values also frequently change, but these values are correct at the time of publication.

The contents of this post, including images are © Rebecca J Lockley and Tim Lockley unless otherwise stated and should not be reproduced without permission. If you are not reading this on, my facebook page, Networked Blogs, the RSS feed(s), or through an e-mail subscription, please notify me.

[LJ readers reading this on the LJ RSS feed: Please click on the link at the top of the entry to go directly to my blog to leave a comment, as comments left on the LJ RSS do not get seen by me. Facebook users reading this from my Networked Blogs link can either comment on facebook or on my blog. If you are reading this through an e-mail subscription, you might need to go directly to my blog to view videos and images.]

For full Copyright and Disclaimer, please read

No comments

No comments yet. Be the first.

Leave a reply