Lemon pork schnitzel
Crisp pork escalopes, served with chips and tangy sauerkraut for a European-style supper.
Serves: 4
Preparation time: 10 minutes
Cooking time: 30 minutes
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You will need
- 1kg pack be good to yourself straight cut frozen oven chips
- 4 pork leg escalopes
- 35g plain flour
- 2 medium free range Woodland eggs, beaten
- 100g pack lemon & black pepper breadcrumbs
- 1 tablespoon olive oil
- 120g sauerkraut in white wine
- 1 lemon, cut into wedges, to serve
- Tomato ketchup, to serve
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Recipe Information
Step by step guide to making Lemon pork schnitzel
- Preheat the oven to 220°C, fan 200°C, gas mark 7. Place the chips on a baking tray and cook in the oven for 30 minutes.
- Place the flour, eggs and breadcrumbs in small individual bowls. Dip each of the pork escalopes firstly into the flour, then the eggs and then the breadcrumbs.
- In a frying pan, heat the oil and fry the coated escalopes over a medium heat for 1-2 minutes on each side, until golden. Place on a baking tray and cook for a further 10 minutes in the oven along with the chips.
- Serve with the chips, a spoonful of sauerkraut, the lemon wedges and ketchup.
Summary of customer ratings and reviews
Nutritional information for Lemon pork schnitzel
Nutritional information for Lemon pork schnitzel
| Nutrition type | per serving |
|---|---|
| Calories | 686 kcal |
| Total Fat | 16.6g |
| Saturated Fat | 3.5g |
| Salt | 0.9g |
| Sugar | 4.8g |
This recipe is:
- No dairy products