Pork schnitzel with tomato & caper sauce

Recipe uploaded by

Mary Cadogan

2 ratings

Recipe by Mary Cadogan

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1. 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.
2. 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.
3. 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.

Make it with chicken or make it and freeze

Split four chicken breast fillets almost in half and open them out. Bash with a rolling pin to flatten, then coat as above. The coated pork escalopes will freeze well uncooked, as will the tomato sauce. Defrost the escalopes in the fridge before frying.

Per serving

522 kcalories, protein 48g, carbohydrate 23g, fat 27 g, saturated fat 7g, fibre 2g, salt 1.29 g

Latest comments and suggestions

• Helen's

  15 June 2008

  Helen's rated and commented on this recipe

  

  Very nice. We dipped the pork into flour before the egg as we find that helps the breadcrumbs stick. Worked fine with dried Sage as we couldn't get fresh.

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• siculster

  27 September 2009

  siculster rated this recipe

  

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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

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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 15 mins

Cook 15 mins

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

Per serving

522 kcalories, protein 48g, carbohydrate 23g, fat 27 g, saturated fat 7g, fibre 2g, salt 1.29 g

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