Pork Schnitzel with Lemon & Caper Asparagus

Name: Pork Schnitzel with Lemon & Caper Asparagus
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 2 lemons; 1/4 cup finely chopped parsley 60 mL; 1/4 cup finely diced shallots 60 mL; 1 tbsp finely chopped capers 15 mL; 1/4 tsp each salt and pepper, divided 1 mL; 1/3 cup Compliments Canola Oil, divided 75 mL; 8 boneless pork loin centre schnitzel approx. 900 g; 1 bunch asparagus 450 g; 1 tbsp Compliments Unsalted Butter 15 mL; 3 thinly sliced garlic cloves

Level: very easy

Prep Time: 10 mins

Total Time: 40 mins

Serves: 4

Directions

Step 1

Zest the 2 lemons; set aside zest for asparagus in step 3. Make the Lemon-Caper Salsa by segmenting one of the lemons into a bowl (see Tip); reserve second lemon for another use. Also, squeeze the juice from leftover lemon membrane into the bowl, about 2 tbsp (30 mL). Stir in the chopped parsley, shallots, capers, a pinch of salt and pepper, plus 1 tbsp (15 mL) of the oil. Set aside.

Step 2

Heat 3 tbsp (45 mL) of the oil in a large frypan over medium heat. Cook the schnitzel in batches for 4 to 6 min., turning over halfway, until golden and edges are crisp and schnitzel reaches an internal temperature of 71°C (160°F). Add another 1 tbsp (15 mL) oil to pan as needed. Drain schnitzels on paper towel-lined plate. Season with salt and pepper while hot; keep warm.

Step 3

Trim off and discard woody ends of asparagus; slice spears on bias into 1 in. (2.5 cm) pieces. In a medium frypan, melt the butter plus 1 tsp (5 mL) of the oil over medium-high heat. Sauté the garlic until fragrant and light golden, about 1 min. Add the asparagus, sautéeing until tender, 4 to 5 min. Toss with remaining salt and pepper and reserved lemon zest.

Step 4

Plate schnitzel, dressed with the Lemon-Caper Salsa. Serve with asparagus on the side.

Tip

To segment citrus fruit, cut off a thin cross-wise slice from each end of the fruit. Stand the fruit upright and cut off the peel and white pith (with blade curving with the shape of the fruit), exposing the fruit. Slice alongside membranes to release whole fruit segments.

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Budget Friendly Flyer from Sept 7 to 13 Main Dishes Serving up Value

Nutrition Facts

Nutrition Description:: Per serving (1/4 of the recipe):

Calories:: 540

Fat:: 33 g

Saturated Fat:: 9 g

Carbs:: 12 g

Fibre:: 3 g

Sugar:: 3 g

Cholesterol:: 150 mg

Protein:: 51 g

Sodium:: 590 mg