Pork schnitzel with potatoes, peas and lemon
Thinly pounded, crisply breaded pork schnitzels with boiled potatoes, buttered peas and lemon to squeeze over.
- 35 minTime
- 32 minHands-on
- 4Portions
- ≈ 29 krper portion
- 760kcal per portion
Ingredients for 4 portions
- 500 gPork chop, 4 boneless chops
- to tasteSalt
- to tasteBlack pepper
- 3 ½ tbspPlain flour
- 2Eggs
- 1 ½ dlBreadcrumbs
- 2 tbspButter, for frying
- 2 tbspRapeseed oil, for frying
On the side
- 1 kgPotato
- 300 gGreen peas, frozen
- 1 tbspButter, for the peas
- 1Lemon, in wedges
Method
- Peel the potatoes and halve any large ones. Put them in a pan, cover with water, add salt and bring to the boil.
- Boil the potatoes until tender, about 20 minutes.
- Place the chops between two sheets of cling film and pound them thin, about 0.5 cm, with a meat mallet or the base of a saucepan. Season with salt and pepper.
- Set out three shallow bowls with flour, beaten egg and breadcrumbs. Coat the meat first in flour, then in egg and finally in breadcrumbs, pressing the crumb on well.
- Heat the butter and oil in a large frying pan over medium heat. Fry the schnitzels in batches for 2–3 minutes per side, until golden and cooked through.
- Cook the peas in lightly salted water for 2–3 minutes, drain and toss with a knob of butter.
- Drain the potatoes and serve the schnitzels with the potatoes, peas and lemon wedges.
The cost is estimated from Swedish grocery prices.
