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Pork & Parma Ham Schnitzels


  • 600 g pork fillets
  • 6 large slices Parma ham
  • 1 egg, beaten
  • 375 ml dried breadcrumbs
  • 65 ml sage, cut in fine strips
  • seasoned flour
  • 125 ml milk
  • oil and butter for frying
  • whole sage leaves

Chef's hint: To make carrot purée cook 750 g frozen carrots julienne in 500 ml fresh orange juice until very tender and all liquids have evaporated. Season with sugar, salt and orange rind and purée until smooth.


Cut the fillet in six equal slices. Place each slice between two plastic sheets and lightly pound until thin. Wet each slice of pork fillet on one side with a little egg and place a slice
of Parma ham on the egg-washed surface. Press lightly to sandwich the ham and pork together.

Mix together the breadcrumbs and sage strips. Dip each ham and pork sandwich into the flour and then into the milk. From there, dip each slice into the sage and breadcrumb mixture. Pat the crumbs firmly onto each schnitzel. Place on a baking sheet and chill in the fridge for 30 minutes.

Pour ½ cm oil in a large frying pan and add a large nugget of butter. Heat to medium-high and fry two schnitzels at a time for about 1 minute per side, or until crisp and golden. Drain on kitchen paper and keep in a warm oven until all are done.

To serve, place a schnitzel on top of a mound of carrot purée and garnish with whole sage leaves.

Serves 6