Apple Stuffed Pork Schnitzel

Pork schnitzel on a plate with cabbage and radish slaw, lime and parsley.
Give your pork schnitzel a twist with a delicious apple filling and serve with apple chutney. This dish will quickly become a family favourite!

Prep Time 15 minutes
Cook Time 10 minutes
resting time 5 minutes
Total Time 30 minutes
Course Dinner
Cuisine Austrian, German
Servings 4 people


  • 4 pork steaks 2 cm thick, about 150g each
  • 1 cooking apple sliced
  • ½ cup plain flour
  • ½ tsp salt
  • ¼ tsp pepper
  • 1 free range egg beaten
  • 1 tbsp water
  • 1 cup breadcrumbs
  • ½ cup oil
  • apple chutney to serve
  • fresh coriander


  • Prepare the pork by removing any extra fat. Tenderise the cutlets by pounding the meat with a rolling pin on both sides until they are slightly thinner.
  • Make a pocket in the pork with a sharp knife and put 2 apple slices in each pocket.
  • Dust the pork with the seasoned flour.
  • Beat the egg with the water and place in a flat dish.
  • Dip the pork in the egg mix and coat with breadcrumbs.
  • Pour oil to 2cm depth in a frying pan, and heat over medium heat until the oil is hot (test the temperature by dropping a little breadcrumbs  – when the breadcrumbs immediately come up to the surface, the oil is ready for frying).
  • Gently slide the pork pieces into the oil. Let them cook undisturbed for 4-5 minutes. Once the cutlets are golden brown on one side, carefully flip them over and brown the other side. Continue to cook for another 4-5 minutes until golden brown.  Transfer to a paper towel to drain excess oil and rest for about 5 minutes.
  • Serve with a delicious slaw and chips, a dollop of apple chutney and some roughly chopped coriander.


Fresh tip: To avoid oil burns, always slide the meat in facing away from you.
This mushroom and cabbage slaw recipe works well with this dish.
Keyword dairy free, kid friendly, low carb
Tried this recipe?Let us know how it was!

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