Skip to content

Herb Nut-crusted Pork Schnitzel with Hippie Veggies Nutty Pesto and Lemon

This is a very tasty gluten-free schnitzel that pares perfectly with Hippie Veggies Nutty Pesto. Take care to use medium heat when browning as the gluten-free crumb ingredients will brown faster than a regular breadcrumb coating.


(Serves 4)

  • 445 g pork medallions
  • 4 tbsp + ½ cup chickpea flour
  • ½ tsp curry powder
  • 2 tbsp sesame seeds
  • 2 tbsp pepitas
  • 2 tbsp pine nuts
  • 2 cloves garlic, finely chopped or crushed
  • ½ tsp salt flakes & freshly cracked black pepper, plus extra
  • 2 eggs
  • 1 tbsp + extra Hippy Veggies Nutty Pesto
  • 30 g butter
  • 3 – 4 tbsp olive oil
  • Fresh herbs, to garnish
  • Lemon wedges, to serve


  1. Using a mallet or the back of a large spoon, flatten out the pork medallions until 1 cm thick.
  2. Roughly chop the pepitas and pine nuts and place in a bowl together with the sesame seeds, 4 tbsp chickpea flour, curry powder, ½ tsp salt flakes and a little freshly cracked black pepper.
  3. In a separate bowl, beat the eggs with 1 tbsp Hippy Veggie Nutty Pesto.
  4. Place the ½ cup chickpea flour on a plate.
  5. Dust the pork medallions in the chickpea flour, dip in the beaten egg mixture until well-covered before pressing into the seed / nut mixture until well coated.
  6. Preheat oven to 180˚c
  7. Heat the butter and olive oil in a large frying pan until the butter starts to brown and gently fry the schnitzels until just golden. Transfer to a baking sheet and bake in the oven for 5 – 10 minutes.
  8. Serve with a dollop of Hippy Veggies Nutty Pesto, lemon wedges and garnished with fresh herbs.


  • Pork Shoulder steaks could also be used instead of Pork Medallions to prepare these schnitzels.
  • Serve with a fresh green salad, sauerkraut side or a finely shredded cabbage coleslaw.

Your Cart