Pork schnitzel with lemon, dill & caper sauce, charred lemon & new potatoes

Coated in crispy golden breadcrumbs, this homemade pork schnitzel is perfect for dinner parties or fine dining at home. Pair with our lemon, dill and caper sauce to complement the free-range pork with these vibrant and luxurious flavours.

30 mins

2

Medium

For the pork:
• Field & Flower Pork Loin Medallions, Pack of 2 (250g)
• Field & Flower Somerset Sublime Bearnaise Butter, to fry
• 40g plain flour
• 2 large free-range eggs, beaten
• 75g panko breadcrumbs
• 2 tbsp finely grated parmesan
• 2 sprigs fresh thyme, leaves picked or 1 tsp dried oregano
• Lemon, halved
• 2 tbsp olive oil
• 300g cooked new potatoes, tossed with butter and chopped dill

For the sauce:
• 150g Rich and Creamy Mayonnaise
• 1 tbsp capers, chopped
• Heaped tbsp chopped dill
• Squeeze of lemon juice

1. Place the pork medallions onto a board lined with baking paper, place another sheet of baking paper over the top and then bash flat using a rolling pin until the medallion is approximately ½ cm thick. Repeat with the other medallion and set aside.

2. Place the flour into one shallow dish, the beaten eggs into another dish and the breadcrumbs into the third dish. Add the grated parmesan, lemon zest and chopped herbs to the breadcrumbs and mix together with a little salt and pepper.

3. First dip one medallion in the flour so it is evenly coated, shake off the excess and then place in the beaten egg. Shake off the excess egg and then roll in the breadcrumb mixture. Now repeat, dipping the crumbed medallion in the egg and then finally the breadcrumb mix so that it is double crumbed. Place on a plate and repeat with the other flattened medallion.

4. Melt a knob of butter in a large frying pan over a medium/low heat, add a splash of oil and then add the pork medallions. Cut the zested lemon in half and place it cut side down next to the pork and leave it for a few minutes to char. Fry the pork for 3-4 minutes or until golden, turn over and fry for another 3 minutes on the other side or until the pork is cooked through and the breadcrumbs are golden brown. (You can always finish it off in a warm oven for a few minutes while you finish the potatoes.)

5. While the pork is cooking, boil the potatoes until tender, drain, toss with butter, chopped herbs, salt and pepper and place in a serving bowl.

6. For the sauce, mix together the mayonnaise, chopped capers, chopped dill and a squeeze of juice and a little black pepper.