Looking for a festive twist on a classic schnitzel? Chef Blake Proud shares his panko-crusted pork schnitzel recipe, lightly infused with fresh herbs and topped with aromatic fennel salt. It’s the perfect dish for family dinners, weeknight meals, or even a subtle Christmas-inspired dinner.

“I love this time of year because I start to nudge my recipes toward Christmas,” says Blake. “Not full-on jolly, just a hint. Fennel adds a nice festive touch – it looks great and tastes amazing.”

Blake swaps chicken for lean, free-range pork loin, creating a schnitzel that’s tender, juicy, and golden-crispy. A mix of parmesan, fresh herbs, and lemon in the breadcrumb coating elevates the flavour, while a sprinkling of crushed fennel salt finishes it with a subtle aromatic kick.

Ingredients (Serves 4)

For the schnitzel:
4 free-range pork loin cutlets, hammered thin
½ cup plain flour
1–2 eggs, beaten
2 cups panko breadcrumbs
1 tbl fresh thyme, chopped
1 tbl fresh sage, chopped
1 tbl fresh lemon verbena, chopped
100 g parmesan, finely grated
1 tbl parsley, chopped
Pinch of salt
Olive oil or vegetable oil for shallow frying
For the fennel salt:
1 tbl fennel seeds
1 tsp tsp sea salt
To finish:
Fresh fennel fronds, for garnish
Lemon wedges, for squeezing

How to Make Blake Proud’s Panko-Crusted Pork Schnitzel

1. Prepare the pork cutlets
Hammer the pork cutlets to about 5 mm thick for even cooking. Lightly season with a pinch of salt.

2. Make the breadcrumb mixture
In a bowl, combine panko, thyme, sage, lemon verbena, parmesan, parsley, and a pinch of salt. Mix well for a fragrant, crunchy coating.

3. Set up dredging stations
Place flour in one shallow dish, beaten eggs in another, and the breadcrumb mixture in a third.

4. Crumb the pork
Coat each cutlet in flour, shake off excess, dip in egg, and press into the breadcrumb mixture until fully coated.

5. Cook the schnitzel
Heat oil in a large frying pan over medium heat. Fry each schnitzel for 2–3 minutes per side until golden brown and cooked through. Drain on paper towels.

6. Prepare the fennel salt
Toast fennel seeds lightly, then crush together with sea salt using a mortar and pestle. Sprinkle over the cooked schnitzels.

7. Serve and garnish
Plate schnitzels, add fresh fennel fronds, and finish with a squeeze of lemon for brightness.

Serving Suggestions

  • Crisp garden salad with shaved fennel and apple
  • Warm roasted potatoes or sweet potato wedges
  • Steamed green beans drizzled with olive oil and lemon

Chef’s Tip from Blake Proud

“For a healthy frying option, safflower oil is ideal. It heats well, stays neutral in flavour, and is more affordable than olive oil,” says Blake. “And if you love deep-frying, a deep fryer works beautifully too.”

This panko-crusted pork schnitzel recipe brings a subtle touch of Christmas to any meal while staying quick, easy, and family-friendly. Perfect for WA families looking for festive flavours at home!

Listen to Leah & Dan’s full chat with Blake below.