Pork Schnitzel With Tomato & Caper Sauce
Tender pork escalopes coated in a crispy breadcrumb and parmesan crust, paired with a zesty tomato and caper sauce for a burst of freshness. This dish is a delightful balance of flavors and textures, perfect for a satisfying meal any day of the week.
— Constant Cookbook
Ingredients
- 4 escalopes of pork , about 175g/6oz each
- 100g fresh white breadcrumbs
- 50g parmesan , freshly grated
- 6 sage leaves, shredded, plus extra for frying
- 1 egg , beaten
- 5 ripe tomatoes
- 5 tbsp olive oil
- 2 tsp capers , chopped
- lemon wedges, to serve
Instructions
- Season the pork all over. Mix the crumbs, cheese and sage on a plate. Pour the egg onto another plate and mix in some salt and pepper. Dip the escalopes first in the egg, then into the crumbs, pressing them on to coat evenly. They can be chilled for up to 24 hrs at this stage.
- Pour boiling water over the tomatoes, leave for 1 min, then drain and peel. Quarter, scoop out and discard the seeds, then chop the flesh. Put the tomatoes into a small pan with 1 tbsp of the oil, salt and pepper. Bring to the boil, then simmer for 2-3 mins. Throw in the capers and keep warm.
- Heat 2 tbsp oil in a small pan, throw in the sage leaves and fry until they start to crisp, 1-2 mins, then scoop out and drain on kitchen paper. Heat remaining 2 tbsp of oil in a frying pan, add pork and fry until browned (lift up a corner with tongs to check). Flip over and cook for 3-4 mins until done. Scatter with sage leaves, and serve with lemon wedges and the tomato sauce on the side.
Cook Time
15M
Prep Time
PT15M
Yield
Serves 4
Nutrition
- Calories: 522 calories
- Fat Content: 27 grams fat
- Saturated Fat Content: 7 grams saturated fat
- Carbohydrate Content: 23 grams carbohydrates
- Sugar Content: 4 grams sugar
- Fiber Content: 2 grams fiber
- Protein Content: 48 grams protein
- Sodium Content: 1.29 milligram of sodium
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