Olive Magazine
Pork Schnitzel Recipe With Watercress Salad

Peppered pork schnitzel with watercress salad

Published: December 19, 2014 at 2:32 pm
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  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 2

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.

Nutrition:
NutrientUnit
kcal503
fat22.4g
carbs35.3g
fibre2.2g
salt0.9g
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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

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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