Peppered pork schnitzel with watercress salad

Name: Peppered pork schnitzel with watercress salad
Total time: 20 min
Yield: Serves 2
Ingredients: 4 small or 2 large pork escalopes about 300g in total; 75g dried breadcrumbs; 1 tsp ground black pepper; 1 large egg beaten; for dusting flour; olive oil; 2 large handfuls watercress; ½ red onion finely sliced; 10 cherry tomatoes halved; 1 lemon half in wedges; to serve (optional) mayonnaise

Published: December 19, 2014 at 2:32 PM

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Serves 2

Easy

Total time: 20 mins

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Turn pork escalopes into an easy, tasty midweek meal with breadcrumb coating and a quick tomato and watercress salad. A dollop of mayo is all you need on the side.

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Ingredients

Nutrition

4 small or 2 large pork escalopes

about 300g in total
75g dried breadcrumbs
1 tsp ground black pepper
1 large egg

beaten
for dusting flour
olive oil
2 large handfuls watercress
½ red onion

finely sliced
10 cherry tomatoes

halved
1 lemon

half 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.

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