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Pork Schnitzel with Warm Lemon & Beans |
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| Serves 2 |
Prep 15 mins |
Cooking 15 mins |
Easy |
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My rating |
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Ingredients |
50g dried breadcrumbs
25g parmesan, finely grated
1 egg , beaten
1 tbsp plain flour, seasoned
4 pork escalopes , (300-350g in total)
2 tbsp vegetable oil
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Beans
300g fine green beans
butter for frying
1 shallot , finely chopped
2 tsp Dijon mustard
½ lemon, juiced
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Cook the beans in boiling
salted water for 2-3 minutes or until just tender but
still bright green, then drain.
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Heat a large knob of butter in
a pan and cook the shallots for 5 minutes or until
soft. Stir in the mustard, capers and lemon juice, season
and take off the heat.
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Mix the breadcrumbs and
parmesan, and season well. Put the egg and flour on
separate plates.
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Put the pork escalopes between
sheets of baking paper and bash them with a rolling pin
until approximately 1/2cm thick. Season, then dust in the
flour, dip in the beaten egg and coat in the parmesan
breadcrumbs.
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Heat the oil in a large
non-stick frying pan. Add the schnitzels and another knob
of butter, and fry for 3 minutes on each side until crisp,
golden and cooked through.
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Toss the beans in 1/2 of
the dressing over the heat until warmed through, then
drizzle over the rest. Serve with the schnitzels.
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DAILY
DINNERS 
