Pork schnitzel with tomato & caper sauce

Pork schnitzel with tomato & caper sauce

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(4 ratings)

Prep: 15 mins Cook: 15 mins

Easy

Serves 4
An easy, make-ahead supper with a tangy sauce

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal522
  • fat27g
  • saturates7g
  • carbs23g
  • sugars4g
  • fibre2g
  • protein48g
  • salt1.29g
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Ingredients

  • 4 escalopes of pork, about 175g/6oz each
    Pork

    Pork

    paw-k

    One of the most versatile types of meat, pork is economical, tender if cooked correctly, and…

  • 100g fresh white breadcrumbs
  • 50g Parmesan, freshly grated
    Parmesan

    Parmesan

    parm-ee-zan

    Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…

  • 6 sage leaves, shredded, plus extra for frying
    Sage

    Sage

    sa-age

    Popular in both Italian and British cookery, sage has long, grey-green leaves with a slightly…

  • 1 egg, beaten
    Eggs

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 5 ripe tomato
    Tomato

    Tomato

    toe-mart-oh

    A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…

  • 5 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 2 tsp capers, chopped
    Capers

    Capers

    kay-per

    Capers are the small flower buds of the Capparis shrub, which grows in the Mediterranean. As…

  • lemon wedges, to serve
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

Method

  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.

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Comments, questions and tips

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Comments (3)

cakeanyone's picture
5

Pork was lovely and succulent (didn't make the tomato and caper tho sauce as we love a cream sauce).

vivians49's picture
5

I did this with chicken and put dried sage in the breading. Very pleased with the result. Rave reviews at the table. Next time I will try the recipe with pork.

helenweir's picture
4

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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