Peppered pork schnitzel with watercress salad
- Preparation and cooking time
- Total time
- Easy
- Serves 2
Skip to ingredients
- 4 small or 2 large pork escalopesabout 300g in total
- 75g dried breadcrumbs
- 1 tsp ground black pepper
- 1 large eggbeaten
- for dusting flour
- olive oil
- 2 large handfuls watercress
- ½ red onionfinely sliced
- 10 cherry tomatoeshalved
- 1 lemonhalf in wedges
- to serve (optional) mayonnaise
Nutrition: per serving
- kcal503
- fat22.4g
- carbs35.3g
- fibre2.2g
- salt0.9g
Method
step 1
Put the pork between 2 sheets of clingfilm and bash gently to uniform thickness. Mix the breadcrumbs, pepper and a good pinch of salt together and spread over a plate. Put the egg on another plate. Dust the pork in a little flour then dip in egg and coat in the seasoned breadcrumbs.
step 2
Heat 2-3 tbsp olive oil in a non-stick pan. Add the schnitzel and fry on each side for 3 minutes until crisp and golden.
step 3
While the pork is cooking, put the watercress, onion and tomatoes in bowl and dress with lemon juice, olive oil and season. Toss together, then serve with the pork, some lemon wedges and a dollop of mayo, if you like.
