Lemon and herb pork schnitzel

Name: Lemon and herb pork schnitzel
Cuisine: European
Ingredients: 245g lean pork loin medallions; 245g lean pork loin medallions 30g fine white breadcrumbs Small bunch parsley, chopped Zest of 1 lemon, finely grated Salt and pepper; 2 tsp plain flour; 1 large egg, beaten; 2 tsp olive oil; 2 tsp butter; 105g green beans, trimmed; 80g peas; 155g mushrooms, sliced; 1 clove of garlic, peeled and crushed; 2 tsp grain mustard or Dijon mustard; 2 tbsp crème fraîche or yoghurt, such as Greek, soya

5 steps

Updated at: Thu, 17 Aug 2023 10:36:54 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories1174.5 kcal (59%)

Total Fat47.5 g (68%)

Carbs56.9 g (22%)

Sugars14.8 g (16%)

Protein127.6 g (255%)

Sodium1604.7 mg (80%)

Fiber13.2 g (47%)

% Daily Values based on a 2,000 calorie diet

Ingredients

1 servings

245glean pork loin medallions

30gwhite breadcrumbs

1 bunchparsley

2 tspolive oil

2 tspbutter

105ggreen beans

trimmed

80gpeas

155gmushrooms

sliced

1clove garlic

peeled and crushed

2 tspgrain mustard

or dijon mustard

2 Tbspcrème fraîche

or yoghurt, such as Greek, soya

Instructions

Step 1

Lay the pork between two sheets of clingfilm then bash with

Step 2

a rolling pin to flatten out to thin steaks. Mix the breadcrumbs with the parsley and lemon zest, then season the pork with salt and pepper. Coat the pork in the flour, shake off the excess then dip in the beaten egg. Finally dip in the breadcrumbs, making sure the pork is evenly coated.

Step 3

Heat the oil and butter in a frying pan over a medium heat, add the pork and fry for 3–4 minutes on each side until golden and crisp. Transfer to a plate lined with kitchen roll.

Step 4

Whilst the pork is cooking, put the peas and green beans into a bowl with a spoonful of water, cover and microwave for 3–4 minutes until cooked through.

Step 5

Increase the heat, add the mushrooms and garlic and fry for a few minutes until softened. Remove the pan from the heat, stir in the mustard and crème fraîche and season to taste. Serve the pork with the creamy mushrooms, beans and peas.