Pork Schnitzel with Lemon and Parsley Potatoes
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Ingredients
- 4 pork loin steaks
- 50 g plain flour
- 2 egg
- 100 g breadcrumbs
- 700 g waxy potatoes
- 1 lemon
- 15 g fresh parsley
- 30 g butter
- 4 tbsp vegetable oil
Nutrition (per serving)
- Calories
- 733 kcal
- Protein
- 41.5 g
- Carbohydrate
- 56.3 g
- of which sugars
- 3.7 g
- Fat
- 36.9 g
- of which saturates
- 10.8 g
- Fibre
- 5.8 g
- Salt
- 0.91 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Bash the pork loin steaks between two sheets of baking paper until about 5mm thick, then season both sides.
- 2
Set up three shallow dishes: plain flour in one, the eggs beaten in the second, and the breadcrumbs in the third. Coat each pork steak in flour, then egg, then breadcrumbs, pressing the crumbs on firmly.
- 3
Cook the waxy potatoes in a pan of boiling water for 15-18 minutes until tender, then drain.
- 4
Heat the vegetable oil in a large frying pan over medium-high heat. Fry the schnitzels for 3-4 minutes each side until golden and cooked through with no pink remaining.
- 5
Toss the drained potatoes with the butter, chopped parsley and a squeeze of lemon juice.
- 6
Drain the schnitzels briefly on kitchen paper, then serve with the lemon and parsley potatoes and the remaining lemon cut into wedges.
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