Pork Schnitzel with Tomato and Caper Sauce

Name: Pork Schnitzel with Tomato and Caper Sauce
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: Serves 4
Cuisine: german
Ingredients: 4 escalopes of pork about 175g/6oz each; 100g fresh white breadcrumbs; 50g parmesan freshly grated; 6 sage leaves, shredded, plus extra for frying; 1 egg beaten; 5 ripe tomatoes; 5 tbsp olive oil; 2 tsp capers chopped; lemon wedges, to serve

4.85 (6)

⏱ 30 mins 🍽 Serves 4 🌶 german ✅ Easy 🏷 Main course

This German main course features pork escalopes coated in a seasoned breadcrumb and Parmesan crust, then pan-fried until golden. It is accompanied by a fresh, quick-cooked sauce of ripe tomatoes and chopped capers. The dish is finished with crisp fried sage leaves and lemon wedges, making it a flavourful supper option that can be prepared ahead of time. It serves four people.

Ingredients

4 escalopes of pork about 175g/6oz each
100g fresh white breadcrumbs
50g parmesan freshly grated
6 sage leaves, shredded, plus extra for frying
1 egg beaten
5 ripe tomatoes
5 tbsp olive oil
2 tsp capers chopped
lemon wedges, to serve

Method

Season the pork escalopes thoroughly. Combine the breadcrumbs, grated Parmesan and shredded sage on a plate. On a separate plate, beat the egg and season it with salt and pepper. Coat each escalope first in the egg mixture, then press it into the crumb mixture to cover evenly. The coated pork can be refrigerated for up to 24 hrs now.
Cover the tomatoes with boiling water, leave them for 1 min, then drain and peel off the skins. Cut them into quarters, remove and discard the seeds, then chop the tomato flesh. Place the chopped tomatoes in a small saucepan with 1 tbsp of the olive oil, salt and pepper. Bring to the boil, then reduce the heat and simmer for 2-3 mins. Stir in the chopped capers and keep the sauce warm.
Warm 2 tbsp of olive oil in a small pan, add the sage leaves and fry them for 1-2 mins until they begin to crisp. Remove the leaves and drain them on kitchen paper. Heat the remaining 2 tbsp of oil in a frying pan, add the coated pork and fry until the underside is browned. Turn the escalopes over and cook for a further 3-4 mins until fully cooked. Scatter the fried sage leaves over the schnitzels and serve with lemon wedges and the warm tomato sauce.

Nutrition (per serving)

Calories522 kcal

Fat27 g

Saturates7 g

Carbs23 g

Sugars4 g

Fibre2 g

Protein48 g

Sodium516 mg

Salt1 g

Recipe details

Skill levelEasy

CategoryMain course

Cuisinegerman