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Pork schnitzel with tomato & caper sauce

Pork schnitzel with tomato & caper sauce

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Rating: 5 out of 5.5 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

An easy, make-ahead supper with a tangy sauce

  • Freezable
Nutrition: per serving
HighlightNutrientUnit
kcal522
fat27g
saturates7g
carbs23g
sugars4g
fibre2g
protein48g
low insalt1.29g
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Ingredients

Method

  • STEP 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.

  • STEP 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.

  • STEP 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 TIPS
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.

Goes well with

Recipe from Good Food magazine, June 2006

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Overall rating

Rating: 5 out of 5.5 ratings
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