Pork schnitzel with warm lemon and caper beans

Name: Pork schnitzel with warm lemon and caper beans
Total time: 30 min
Yield: serves 2
Ingredients: dried breadcrumbs 50g; parmesan 25g, finely grated; egg 1, beaten; plain flour 1 tbsp, seasoned; pork escalopes 4, (300-350g in total); vegetable oil 2 tbsp; fine green beans 300g; butter for frying; shallot 1, finely chopped; Dijon mustard 2 tsp; capers 2 tsp; lemon ½, juiced

30 minutes
serves 2
Easy

Add plenty of texture to pork escalopes with a crunchy breadcrumb coating and a punchy green bean bed, an easy midweek meal for two

March 13, 2019 at 5:56 pm

Ingredients

dried breadcrumbs 50g
parmesan 25g, finely grated
egg 1, beaten
plain flour 1 tbsp, seasoned
pork escalopes 4, (300-350g in total)
vegetable oil 2 tbsp

BEANS

fine green beans 300g
butter for frying
shallot 1, finely chopped
Dijon mustard 2 tsp
capers 2 tsp
lemon  ½, juiced

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.