Pork Schnitzel with Salad, New Potatoes and Capers
Nutrition per serving
| Calories | 608 kcal |
| Protein | 32.2 g |
| Carbs | 73.3 g |
| Fats | 21.2 g |
| Saturated Fat | 4.6 g |
| Monounsaturated Fat | 11.8 g |
| Polyunsaturated Fat | 3 g |
| Sugars | 6 g |
| Fiber | 6.5 g |
| Sodium | 616 mg |
Ingredients
| New Potatoes | |
| Pork Tenderloin (fillet) | |
| Bread Crumbs | |
| Sour Cream | |
| Dijon Mustard (Whole Grain) | |
| Balsamic Vinegar | |
| Arugula (Rocket) | |
| Capers (canned) | |
| Lemon Juice | |
| Olive Oil |
Preparations
1. Cut the potatoes into quarters.
1. Cut the potatoes into quarters.
2. Place the pork between 2 pieces of cling film and gently beat with a rolling pin until about 1cm thick.
Cooking Instructions
1. Cook the potatoes in lightly salted boiling water for about 10 minutes until tender. Drain and rinse under cold water for a minute to cool. Return to pan and set aside.
1. Cook the potatoes in lightly salted boiling water for about 10 minutes until tender. Drain and rinse under cold water for a minute to cool. Return to pan and set aside.
2. Meanwhile, place the breadcrumbs with a pinch of salt and pepper in a bowl. Evenly coat the pork fillet in a tbsp of sour cream before coating in the breadcrumbs.
3. Heat a tbsp of olive oil in a frying pan over medium-high heat. Add the pork fillet and cook for 3 minutes on each side or to desired taste.
4. To make the dressing, in a small bowl, combine the balsamic vinegar, lemon juice, Dijon mustard, ½ tbsp of olive oil and a pinch of salt and pepper.
5. To make the salad, place the cooked potatoes in a serving bowl with the rocket, dressing, capers and lightly mix to coat.
6. Serve with the schnitzel on top.