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Pork schnitzels, lemon & caper buerre noisette

Pork schnitzels, lemon & caper buerre noisette

Crisp, tender and deeply savoury, pork schnitzels are a favourite for quick mid-week dinners. For ours, we quickly flatten a rare breed pork cutlet (link) before crumbling with free-range eggs and panko breadcrumbs. After a quick panfry, they are doused in an easy lemon caper beurre noisette which adds a delicious bistro-style flourish. Serves four.


Four rare breed pork cutlets

Three free-range eggs

Plain flour

Panko breadcrumbs

200ml sunflower oil

150g unsalted butter

A small handful of salted capers, rinsed

One lemon, peeled and segmented into 1cm cubes

A small handful of parsley, finely sliced

Sea Salt

Black pepper


How to crumb a pork schnitzel

Remove the schnitzels from their wrapping and pat dry.

Using a mallet, tenderise each pork cutlet and flatten to a thickness of 2cm.

Season 100g of plain flour with salt and pepper and beat the eggs together in a separate bowl.

Dredge the pork cutlets by coating them in the seasoned flour, then dipping them into the beaten egg, followed by the breadcrumbs.

Cooking the schnitzels

Heat the sunflower oil in a heavy-based frying pan (link) until a sprinkle of breadcrumbs turns golden and sizzles.

Fry each schnitzel for 2-3 minutes per side, until golden and cooked through. Remove from the pan to rest on a rack while the buerre noisette is made.

Making the caper lemon beurre noisette

Wipe out any remaining oil from the pan before making the beurre noisette.

Heat the pan to medium heat then add the butter.

Slowly melt the butter until it reaches a rich caramel in colour.

Add the capers and lemon segments to the pan and fry for 30 seconds.

Remove from the pan from the heat, then add the sliced parsley and stir through.

Slice each pork cutlet against the grain and plate with a generous amount of the caper lemon beurre noisette.

Serve with warmed potato gratin (link) and a bright, leafy salad.


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