Pork Schnitzel With Creamed Leeks

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“Found this recipe on the internet when looking for something to use some schnitzel and a leek that I had in the fridge. Nice and easy plus very tasty. Made a perfect Friday night whip-up. I didn't have fresh herbs so sub'ed with dried herbs and omitted the parsley, but have copied the recipe as it was originally submitted. Will definitely be making again.”

Ingredients Nutrition

  • 1 leek, thinly sliced
  • 14 cup cream, thickened
  • 14 cup chicken stock, Campbell's if possible (liquid)
  • 1 teaspoon whole grain mustard
  • 1 cup breadcrumbs, dried
  • 1 tablespoon parsley, flat leaf and chopped
  • 1 tablespoon sage, finely chopped
  • 2 teaspoons oregano, finely chopped
  • 12 cup plain flour
  • 2 eggs
  • 1 tablespoon milk
  • 500 g pork schnitzels
  • 6 sage leaves


  1. Place leek, cream and stock in a medium saucepan, bring to the boil, reduce heat and simmer for about 5 minutes or until thickened. Stir through mustard and season with salt and pepper.
  2. Meanwhile, combine the breadcrumbs, herbs and S & P in a shallow bowl. Place flour onto a plate. Whisk eggs and milk together in a shallow bowl.
  3. Dip pork into flour shake off excess. Then dip pork into the egg and then coat with the breadcrumb mixture.
  4. Heat a little oil in a frying pan over medium heat, add pork and cook for about 3 minutes each side or until cooked through. Remove from pan and rest for 5 minutes.
  5. Wipe the pan clean. Heat a little more oil in the hot pan, add the sage leaves and cook 2 -3 minutes or until crisp.
  6. Spoon creamed leek onto plate, top with pork schnitzel and crispy sage leaves.

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