Pork schnitzel with tomato & caper sauce

Recipe uploaded by

Mary Cadogan

1 rating

Recipe by Mary Cadogan

Subscribe to Good Food magazine - 3 issues for £3

Tested

Leave a comment or rate this recipe

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.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:

http://www.bbcgoodfood.com/recipes/2581/

Your binder

• Register
• Sign in
• More info

Save your favourite recipes; add, rate and comment on recipes. Plus, get our newsletter.

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

Search Good Food

Keywords

Filter search

Recipes All this site The web

Refine your recipe search

Search filter options

Search by cooking times Less than 10 minutes 10-30 minutes 35-60 minutes Over an hour Search by difficulty Easy Moderately easy For the keen cook Search by cuisine American British Cajun & Creole Caribbean French German Greek Indian Italian Mediterranean Mexican Moroccan Scottish Spanish Swiss Thai Vietnamese Search by course Warm starter Cold starter Main course Side dish Pudding Search by calorie range Less than 200 200-400 400-600 600-800 Over 800 Search by occasion Midweek meal Dinner party Family favourite Birthdays Christmas New Year Mother's Day Chinese New Year Easter Search by chef Good Food Team olive Angela Nilsen Annabel Karmel Anthony Worral Thompson Gary Rhodes Gordon Ramsay James Martin John Torode Ken Hom Lesley Waters Mary Cadogan Merrilees Parker Nick Nairn Orlando Murrin Ruth Watson Silvana Franco Thane Prince Tony Tobin Search by diet Vegetarian Vegan Gluten-free Dairy-free Nut-free Egg-free Low-fat Low in salt Suitable for diabetics Search by magazine BBC Good food olive Search by servings 1 2 4 6 8 For a crowd

How to videos

• Preparing a ham
• Making chocolate truffles
• Knife skills
• Browse all videos

Difficulty and servings

Serves 4

Preperation 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

Your binder

Here are three other great reasons why to sign up:

• You get an online binder, where you can store all your favourite recipes and create menus.
• You can add your own recipes to this site for others to try; plus, rate and make comments on recipes, and share your views on our blog.
• You can sign up for our weekly newsletter (sent out on Wednesdays) - it's packed with recipes, special offers and competitions.