Pork schnitzel with tomato & caper sauce

Pork schnitzel with tomato & caper sauce

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(5 ratings)

Prep: 15 mins Cook: 15 mins


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



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

  • 6 sage leaves, shredded, plus extra for frying



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

  • 1 egg, beaten



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

  • 5 ripe tomatoes



    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 in bowl



    Capers are the small flower buds of the Capparis shrub that grows in the Mediterranean. As they…

  • lemon wedges, to serve



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


  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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Efg. Chappers
19th Jan, 2017
Delicious recipe, the meat had a perfectly crisp coating and stayed moist inside and the tomato and caper sauce complimented it really well, we had ours with wedges and salad which accompanied the dish nicely
22nd Nov, 2010
Pork was lovely and succulent (didn't make the tomato and caper tho sauce as we love a cream sauce).
14th Nov, 2010
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.
15th Jun, 2008
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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