Pork schnitzel with warm lemon and caper beans
Published: March 13, 2019 at 5:56 PM
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Serves 2
Easy
Total time: 30 mins
0 reviews
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Add plenty of texture to pork escalopes with a crunchy breadcrumb coating and a punchy green bean bed, an easy midweek meal for two
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Try this recipe for pork schnitzel, then check out our wiener schnitzel and chicken schnitzel.
Ingredients
Nutrition
-
50g dried breadcrumbs
-
25g parmesan
finely grated
-
1 egg
beaten
-
1 tbsp plain flour
seasoned
-
4 pork escalopes
(300-350g in total)
-
2 tbsp vegetable oil
BEANS
-
300g fine green beans
-
for frying butter
-
1 shallot
finely chopped
-
2 tsp Dijon mustard
-
2 tsp capers
-
½ lemon
juiced
Nutrition: per serving
- kcal552
- fat21.9g
- saturates9.7g
- carbs33.4g
- sugars6.7g
- fibre7g
- protein51.8g
- salt1.4g
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Method
-
step 1
Cook the beans in boiling salted water for 2-3 minutes or until just tender but still bright green, then drain.
-
step 2
Heat a large knob of butter in a pan and cook the shallots for 5 minutes or until soft. Stir in the mustard, capers and lemon juice, season and take off the heat.
-
step 3
Mix the breadcrumbs and parmesan, and season well. Put the egg and flour on separate plates.
-
step 4
Put the pork escalopes between sheets of baking paper and bash them with a rolling pin until approximately 1/2cm thick. Season, then dust in the flour, dip in the beaten egg and coat in the parmesan breadcrumbs.
-
step 5
Heat the oil in a large non-stick frying pan. Add the schnitzels and another knob of butter, and fry for 3 minutes on each side until crisp, golden and cooked through.
-
step 6
Toss the beans in 1/2 of the dressing over the heat until warmed through, then drizzle over the rest. Serve with the schnitzels.
Check out more of our best pork recipes here...
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