Toss the beans in 1/2 of the dressing over the heat until warmed through, then drizzle over the rest. Serve with the schnitzels.
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.
Nutritional Information
- Kcals 552
- Fat 21.9g
- Saturates 9.7g
- Carbs 33.4g
- Sugars 6.7g
- Fibre 7g
- Protein 51.8g
- Salt 1.4g
