Hepburns Pork Schnitzel with sage, capers, egg and anchovies

Ingredients
100g plain flour
6 eggs
100g Panko breadcrumbs
4 pork loins
Sea salt and ground black pepper
100g butter
8 anchovy fillets
2 tbs capers
Handful of small sage leaves
Juice of half a lemon
Oil

Method
Pour the flour and Panko breadcrumbs into separate shallow bowls and then crack two of the eggs into a third bowl and whisk.

Next, place a pork loin in between two sheets of cling film and using a rolling pin, flatten out the pork until it is about 1 cm thick (this also helps to tenderise).

Repeat with the rest of the loins and then season each one generously with sea salt and pepper.

Then coat each one with flour, egg wash and then the breadcrumbs.

To cook, heat a large pan on the hob over a medium heat and add about 25g of butter to melt before adding two of the cutlets.

Cook through and turn for about 6-8 minutes, until golden all over. Transfer to a plate and keep warm and repeat with the remaining two cutlets.

Give the pan a quick wipe with some kitchen towel and add the remaining 50g of butter and place back on the heat to melt and foam. Add the capers and lemon juice and cook for about a minute. Then add the sage leaves for a further 30 seconds to crisp up.

Meanwhile, in a separate large pan, add a splash of oil and place over a high heat, before cracking in the remaining eggs to fry off, sunny side up.

To serve, place each cutlet on a plate and top with an egg. Dress the yolk with two anchovy fillets and finish by drizzling the butter caper sauce all over.

Great accompanied with a fresh green salad.

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