Pork Schnitzel Recipe with Green Beans

Pork schnitzel with warm lemon and caper beans

  • 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



  • 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


  • 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.

Check out more of our best pork recipes here...

Baked Pork Chops Recipe with Sweet Potato Mash

Nutritional Information

  • Kcals 552
  • Fat 21.9g
  • Saturates 9.7g
  • Carbs 33.4g
  • Sugars 6.7g
  • Fibre 7g
  • Protein 51.8g
  • Salt 1.4g