Pork schnitzel with warm lemon and caper beans
- Preparation and cooking time
- Total time
- Easy
- Serves 2
Skip to ingredients
- 50g dried breadcrumbs
- 25g parmesanfinely grated
- 1 eggbeaten
- 1 tbsp plain flourseasoned
- 4 pork escalopes(300-350g in total)
- 2 tbsp vegetable oil
BEANS
- 300g fine green beans
- for frying butter
- 1 shallotfinely chopped
- 2 tsp Dijon mustard
- 2 tsp capers
- ½ lemonjuiced
Nutrition: per serving
- kcal552
- fat21.9g
- saturates9.7g
- carbs33.4g
- sugars6.7g
- fibre7g
- protein51.8g
- salt1.4g
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.
