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Peppered Pork Schnitzels with Pea Shoots |
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| Serves 2 |
Prep 10 mins |
Cooking 10 mins |
Easy |
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My rating |
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Ingredients |
4 small or 2 large pork escalopes, about 300g in total
75g dried breadcrumbs
1tsp ground black pepper
1 large egg, beaten
flour for dusting
olive oil
2 large handfuls of pea shoots
1/2 small onion, finely sliced
10 cherry tomatoes, halved
1 lemon, half juiced, half in wedges
lemon or lime
mayonnaise to serve
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Put the pork between 2 sheets
of cling film and bash gently to uniform thickness. Mix
the breadcrumbs, pepper and some salt together and spread
over a plate. Put the egg on the other plate. Dust the
pork in a little flour, then dip in the egg and coat in
the breadcrumbs.
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Heat 2-3 tbsp olive oil in a
non-stick pan. Add the schnitzel and fry on each side for
3 mins until crisp and golden.
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While the pork is cooking, put
the pea shoots, onion and tomatoes in a bowl and dress
with lemon juice, olive oil and season. Toss together,
then serve with the pork, some lemon wedges and a dollop
of mayonnaise.
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