Mains
International
InternationalPork Schnitzel
Crisp breaded pork, golden and shatteringly crunchy. Tiers move from a basic value-cut schnitzel to a panko-and-Parmesan crumbed loin fried in clarified butter with a caper-brown-butter finish.
Nut-free
Ultimate version
Pork tenderloin in Parmesan panko, fried in clarified butter and finished with a caper brown-butter sauce.
Per serving£6.75
Total cost£13.50
Time37 min
Ingredients for 2
- Schnitzel
- 400 g pork tenderloin , cut into medallions
- 120 g panko breadcrumbs
- 40 g Parmesan , finely grated
- 60 g plain flour
- 2 eggs , beaten
- 100 g clarified butter , for frying
- Sauce
- 60 g butter
- 2 tbsp capers , drained
- 1 lemon , juiced
- 1 tbsp fresh parsley , chopped
- flaky sea salt and black pepper , to taste
Method
- Butterfly and pound the tenderloin medallions thin between cling film, then season.
- Set up flour, beaten egg and panko mixed with the grated Parmesan; coat each schnitzel, pressing the crumb on firmly.
- Fry in shimmering clarified butter, spooning it over so the crumb soufflés and crisps, about 2 minutes each side.
- Drain on a rack and keep warm.
- Wipe the pan, melt the butter until nut-brown, then add the capers and lemon juice off the heat.
- Stir in the parsley and spoon the caper brown butter over the schnitzels to serve.
Equipment
- heavy frying pan
- rolling pin
- wire rack
The three ways, side by side
Budget
Value pork steaks in seasoned breadcrumbs, shallow-fried.
Better
Pork loin in panko with mustard and herbs, fried until extra crisp.
Ultimate
Pork tenderloin in Parmesan panko, fried in clarified butter and finished with a caper brown-butter sauce.
