Cameron’s latest dads recipe ‘Very Tasty Schnitzels’

Gooday Dads great to have you back. Welcome to cooking with Cameron on the Fathering Channel, all the way from my abode in Tassie.

This week I am going to show you how to serve up a very tasty dish, one of my family favourites – Mega Pork Schnitzels served with a fresh garden salad. And if you really want to go over the top pop some potato wedges in the oven to cook too!

Please post a snap and share it using our hashtag #thefatheringproject #thefatheringchannel #dadscooknight

Mega Pork Schnitzel


  • 8 thin pork loin steaks (500g packet)
  • 1 ½ cups plain flour
  • 4 eggs, lightly beaten
  • 1 ½ cups panko breadcrumbs
  • ½ cup packaged breadcrumbs
  • 1/3 cup finely chopped fresh flat-leaf parsley
  • 1/3 cup finely grated parmesan cheese
  • Olive oil, to shallow fry
  • 1 ½ cups coarsely grated mozzarella cheese
  • 400g jar Napolitana sauce
  • 100g sliced ham, torn
  • 120g baby rocket leaves
  • 2/3 cup coarsely chopped semi-dried tomatoes
  • 1½ tablespoons balsamic vinegar


  1. Arrange pork steaks on a plastic wrap lined board, overlapping to form a large circle (see note). Cover with another sheet of plastic wrap. Using a rolling pin or meat mallet, lightly pound to flatten to about 1cm. Freeze for 1 hour until completely frozen and firm.
  2. Place flour in a large shallow dish or tray. Pour egg into another large shallow dish or tray. Combine breadcrumbs, half the parsley and half the parmesan cheese in another large dish or tray.
  3. When ready to coat pork, remove from freezer and dip into flour, then egg and lastly breadcrumb mixture. Place onto a foil lined baking tray. Preheat grill to high.
  4. Heat oil in a large frying pan or flameproof baking dish over medium-high heat. Cook schnitzel, turning (see note), for 4-5 minutes each side or until golden and cooked through. Return to tray. Scatter with half the mozzarella cheese. Top with sauce, ham and remaining mozzarella and parmesan cheese. Grill for 5 minutes or until golden and melted.
  5. Meanwhile, combine rocket leaves, semi-dried tomatoes and vinegar in a large bowl. Season. Toss to coat. Serve parmigiana with rocket salad, and garnish with remaining parsley.
  6. Set the table! Kids can create a colour themed table including something creative for the table centre-piece. Give them the challenge, encourage their creativity!



Then post a picture on your socials tagging #thefatheringproject, #cookingwithcameron and #thefatheringchannel



Wednesday is Dads Cook Night on The Fathering Channel
Every Wednesday, we’re calling all dads to apron up with the kids and cook dinner for the family. Show us your MasterChef skills by tagging @thefatheringproject across Facebook and Instagram. Subscribe for Updates

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