Our outdoor-reared lean pork leg escallopes are a premium cut, offering exceptional flavour and tenderness with a naturally lean profile. Sourced from pigs raised outdoors with care and sustainability, these steaks reflect traditional farming practices and top-quality meat.

Perfectly suited for schnitzels, these leg steaks are tender enough to be easily pounded thin, creating a crispy, golden coating when breaded and pan-fried. Their mild, juicy flavour pairs beautifully with classic accompaniments like lemon wedges, creamy mashed potatoes, or a fresh salad.

In addition to schnitzels, these steaks are versatile enough for other dishes, such as stir-fries, kebabs, or light grilling. Their lean nature makes them a healthier choice, while their tender texture ensures they remain succulent and delicious with every preparation.

Whether you’re crafting traditional schnitzels or experimenting with creative dishes, our outdoor-reared lean leg steaks are a reliable and high-quality choice. Celebrate the taste and heritage of sustainably reared pork in every bite.

Classic Pork Schnitzel Recipe Using Lean Outdoor-Reared Pork Escalopes

Your lean outdoor-reared pork escalopes are perfect for making crispy, golden schnitzels. This traditional recipe is quick, easy, and results in tender pork with a perfectly seasoned coating.

Ingredients

For the Schnitzels:

• 4 lean outdoor-reared pork escalopes
• 100g plain flour
• 2 large eggs
• 2 tbsp milk
• 150g breadcrumbs (panko for extra crispiness or regular breadcrumbs)
• 1 tsp smoked paprika (optional)
• 2 tbsp grated Parmesan (optional, for added flavor)
• Salt and freshly ground black pepper
• 4 tbsp vegetable oil, for frying
• 2 tbsp butter (optional, for extra flavor)

For Serving:

• Lemon wedges
• Fresh parsley, chopped (optional)
• Your choice of sides: potato salad, fries, or a green salad

Method

1. Prepare the Pork

1. Place each pork escalope between two sheets of cling film or baking parchment.
2. Using a meat mallet or rolling pin, gently pound the pork until about 5mm thick.
3. Season both sides of the pork with salt and pepper.

2. Set Up the Coating Stations

1. Place the flour in a shallow dish.
2. In a separate dish, beat the eggs with the milk.
3. In a third dish, mix the breadcrumbs with the smoked paprika, Parmesan (if using), and a pinch of salt and pepper.

3. Coat the Schnitzels

1. Dredge each escalope in the flour, shaking off any excess.
2. Dip into the egg mixture, ensuring it is fully coated.
3. Press into the breadcrumb mixture, covering the pork evenly and pressing gently to adhere.

4. Cook the Schnitzels

1. Heat the vegetable oil (and butter, if using) in a large frying pan over medium heat.
2. Add the schnitzels and fry for 3–4 minutes per side until golden brown and crispy. Cook in batches if necessary, to avoid overcrowding the pan.
3. Remove and place on a plate lined with paper towels to drain excess oil.

5. Serve

• Serve the schnitzels hot with lemon wedges for squeezing over the top.
• Garnish with chopped parsley, if desired.

Chef’s Tips

• For extra crunch, double-dip the pork in the egg and breadcrumb mixtures.
• To keep the schnitzels warm while cooking in batches, place them on a tray in a low oven (about 100°C).

Serving Suggestions

• Traditional sides include potato salad, buttered noodles, or a crisp green salad with a tangy vinaigrette.
• For a modern twist, pair with roasted vegetables or sweet potato fries.

This pork schnitzel recipe showcases the quality of your outdoor-reared pork escalopes, creating a dish that’s crispy, tender, and absolutely delicious. Enjoy!

Storage Information

All our products are supplied fresh unless stated otherwise.

Fresh Product

Fresh products are labelled with a fresh use by. When we complete your order it is cut fresh 1 day prior to delivery. If you wish to freeze the product you can be assured you can do so. You should do so immediately you receive it.

We recommend that you label what you freeze with the following MAXIMUM suggested BEST BEFORE DATES:

1. Beef, Lamb & Pork 365 days 
2. Poultry 180 days
3. Sausages & Bacon 365 days
4. Mince of any kind 120 days

Frozen Product

Any frozen product you receive from us will have a frozen use by date on it. 

When defrosting we recommend taking the product out of the freezer and defrosting gradually in you fridge. Depending on the size of the product you should take it out 2-3 days prior to use and use it within 2 days