Pork schnitzel with tomato & caper sauce

Pork schnitzel with tomato & caper sauce

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(4 ratings)

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Cooking time

Prep: 15 mins Cook: 15 mins

Skill level

Easy

Servings

Serves 4

An easy, make-ahead supper with a tangy sauce

Nutrition and extra info

Additional info

  • Freezable
Nutrition info

Nutrition per serving

kcalories
522
protein
48g
carbs
23g
fat
27g
saturates
7g
fibre
2g
sugar
4g
salt
1.29g

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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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.

Recipe from Good Food magazine, June 2006

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Comments

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

vivians49's picture
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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
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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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