Recipe Pork schnitzel with lemon beurre blanc and potatoes : Practical and Delicious

Recipe Pork schnitzel with lemon beurre blanc and potatoes : Practical and Delicious - There are many home-cooked recipes that can be created at a fairly affordable price but the nutritional needs can be met for everyday life. Easy and practical recipes for daily menus. Not only cheap, but these recipes can be guaranteed delicious, nutritious and loved by the family. The name of the recipe this time is Pork schnitzel with lemon beurre blanc and potatoes. You are currently reading Recipe Pork schnitzel with lemon beurre blanc and potatoes : Practical and Delicious. This recipe is the creation of the chef Curtis Stone, Coles Magazine. Recipe Pork schnitzel with lemon beurre blanc and potatoes requires 30m, cook 35m and serve 4. Caution: allergy . Now let's move on to the main theme, namely ingredients and presentation suggestions...

“This tangy, buttery French sauce is a delicious and easy way to lift the flavours of crispy pork schnitzel” - Curtis Stone.

Ingredients:

13 Ingredients

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  1/2 day-old Coles Bakery Pane di Casa Baguette, cut into 4cm pieces
  
  
  


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  1/2 cup (40g) finely grated pecorino (see notes)
  
  
  


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  1/2 cup (75g) plain flour
  
  
  


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  3 Coles Australian Free Range Eggs, lightly whisked
  
  
  


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  4 Coles Australian Pork Loin Cutlets (about 225g each)
  
  
  


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  60g butter, divided
  
  
  


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  3 tbsp olive oil, divided
  
  
  


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  500g kipfler potatoes, scrubbed
  
  
  


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  1 cup (40g) baby rocket leaves
  
  
  



• Lemon beurre blanc



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  1/2 cup (125ml) dry white wine
  
  
  


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  1 small shallot, finely chopped
  
  
  


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  1 lemon, zest finely grated, juiced
  
  
  


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  100g unsalted butter, cut into cubes
  
  
  


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  Select all ingredients
  
  
  

Preparation steps:

5 Method Steps

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  Step 1
  
  
  
  
  In a food processor, pulse bread to break up into small pieces, then process for at least 1 min to form small breadcrumbs. In a large bowl, mix breadcrumbs, pecorino or parmesan, 1 teaspoon salt and 1/4 tsp pepper. Place flour and eggs in separate shallow baking dishes. Using a meat mallet or rolling pin, pound pork into an even 1cm thickness, making sure to pound meat around bone. Season with salt and pepper. Dip pork cutlets, one at a time, into flour, shaking off any excess, then dip into egg and then breadcrumbs. Press breadcrumbs firmly onto pork.
  
  
  


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  Step 2
  
  
  
  
  In each of 2 large non-stick frying pans, melt 20g butter with 1 tablespoon oil over medium heat. Add 2 pork cutlets to each pan and cook for 3 mins or until golden brown. Turn over and melt 10g butter with 1/2 tablespoons oil around pork in each pan. Cook for 3 mins or until golden brown on bottom and just cooked through. Briefly transfer pork to a plate lined with kitchen paper to absorb excess oil and butter.
  
  
  


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  Step 3
  
  
  
  
  Meanwhile, in a large pot, add potatoes and 1 teaspoon salt. Add enough cold water to cover potatoes by 3cm. Bring to a boil over high heat, reduce to a simmer and cook for 20 mins, or until potatoes are just tender. Drain potatoes. Set aside for 5 mins. Slice potatoes crossways.
  
  
  


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  Step 4
  
  
  
  
  To make lemon beurre blanc, in a small saucepan, bring wine and shallot to a boil over medium-high heat. Reduce heat to medium and simmer for 5 mins or until liquid is reduced to about 1 tablespoon. Reduce heat to low. Add lemon zest and 1 tablespoon lemon juice. Whisk in butter, piece by piece, until emulsified. Whisk in 2 teaspoons hot water to thin the sauce slightly, if necessary. Season with salt, pepper and more lemon juice, if necessary.
  
  
  


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  Step 5
  
  
  
  
  Make a bed of sliced potatoes on each of 4 warmed serving plates. Drizzle lemon beurre blanc around potatoes and scatter rocket leaves over potatoes. Carve pork and place on top of potatoes. Serve immediately.
  
  
  

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