Pork Schnitzel with Lemon and Caper Green Beans
I feel like pork is pretty underrated in this country - aside from the odd bacon/sausage sandwich, I don't think many people cook it at home but it can be so delicious and so juicy, I am here to bring it back!
The humble schnitzel is simply a breadcrumbed tender piece of pork cooked until crispy on the outside. I served mine with caper, lemon and mustard coated green beans which really cut through the richness of the schnitzel. Enjoy!
Pork Schnitzel with Lemon and Caper Green Beans
Serves 2
oil
125g breadcrumbs
2 eggs, beaten
2 tbsp plain flour
4 pork escalopes
couple of knobs of butter (optional)
For the beans:
oil
300g fine green beans, trimmed and halved
1 onion, finely chopped
2 tsp Dijon mustard
2 tsp capers
½ lemon, juiced
Cook the beans in a pan of boiling salted water for 2-3 minutes or until just tender but still bright green, then drain. Heat a drizzle of oil in a pan and cook the onion with a pinch of salt for 5 minutes or until soft. Stir in the beans, mustard, capers and lemon juice, season and take off the heat.
In the meantime, put the breadcrumbs, egg and flour on separate plates. Season the pork escalopes, then dust in the flour, dip in the beaten egg and coat in the breadcrumbs. Heat a good drizzle of oil in a large non-stick frying pan. Add the schnitzels and fry for 3 minutes on each side until crisp, golden and cooked through. I like to chuck in a knob of butter or two to nicely brown the coating.
To serve, divide the the bean mixture between two plates then top with a couple of pork schnitzels each.
The humble schnitzel is simply a breadcrumbed tender piece of pork cooked until crispy on the outside. I served mine with caper, lemon and mustard coated green beans which really cut through the richness of the schnitzel. Enjoy!
Pork Schnitzel with Lemon and Caper Green Beans
Serves 2
oil
125g breadcrumbs
2 eggs, beaten
2 tbsp plain flour
4 pork escalopes
couple of knobs of butter (optional)
For the beans:
oil
300g fine green beans, trimmed and halved
1 onion, finely chopped
2 tsp Dijon mustard
2 tsp capers
½ lemon, juiced
Cook the beans in a pan of boiling salted water for 2-3 minutes or until just tender but still bright green, then drain. Heat a drizzle of oil in a pan and cook the onion with a pinch of salt for 5 minutes or until soft. Stir in the beans, mustard, capers and lemon juice, season and take off the heat.
In the meantime, put the breadcrumbs, egg and flour on separate plates. Season the pork escalopes, then dust in the flour, dip in the beaten egg and coat in the breadcrumbs. Heat a good drizzle of oil in a large non-stick frying pan. Add the schnitzels and fry for 3 minutes on each side until crisp, golden and cooked through. I like to chuck in a knob of butter or two to nicely brown the coating.
To serve, divide the the bean mixture between two plates then top with a couple of pork schnitzels each.
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