Pork schnitzel recipe, spanish pork recipe Spanish Meat Recipes 0 0 5 0

Ibérico Pork Schnitzel with Caper and Lemon Butter

Prep Time

20 mins

Cook Time

10 mins

Total Time

30 mins

German pork schnitzel is a tasty and easy recipe to prepare but use Secreto Ibérico pork and take the humble pork schnitzel to another level. The secreto pork is pounded into thin pieces, breaded in panko breadcrumbs, sautéed until lightly brown and crispy and served with a foaming butter flavoured with capers, lemon and chopped parsley.

30 mins

4 people

Ingredients
Method

1kg secreto ibérico pork, cut into 4 pieces
200g plain flour
1 tbsp of combined salt and garlic powder
1/2 tsp smoked Spanish paprika
1/2 tsp black pepper, freshly ground
3 large eggs
200g panko bread crumbs
Vegetable oil for frying
2 lemons cut in halves
For the caper and lemon butter:
200g unsalted butter
Zest and juice of 1 lemon
2 tbsp of baby capers
2 tbsp finely chopped flat leaf parsley

Trim the excess fat of the secreto pork. Line a chopping board with cling film and place the pork pieces in a single layer and cover with more cling film. Pound the secreto pork with a meat mallet until all pieces are 1cm thick.
Set up three bowls. In the first combine the flour, garlic salt, paprika and pepper. In the second, use a fork to beat the eggs and in the third bowl, add the panko breadcrumbs. Roll the pork pieces in the flour and then dip in the beaten egg, letting the excess egg drip back into the bowl before breading in the panko crumbs. It helps to use a fork for the dipping process to keep your hands clean. Repeat with remaining pork pieces.
Once all the secreto pork pieces are breaded, heat a large non-stick frying pan over a medium heat and add enough oil to cover the bottom of the pan. Once the oil is hot, add the breaded pork, lemon halves and sauté for 3 minutes per side or until the pork is pink. Reduce the heat if the breaded secreto is browning too quickly. Remove to a paper towel lined plate. In the same frying pan, melt the butter, add the capers and lemon zest, once the butter starts foaming, add the lemon juice and chopped parsley. Serve the ibérico pork schnitzel in warm plates with a few spoons of the lemon and caper butter and one lemon half per plate.

Ingredients

1kg secreto ibérico pork, cut into 4 pieces
200g plain flour
1 tbsp of combined salt and garlic powder
1/2 tsp smoked Spanish paprika
1/2 tsp black pepper, freshly ground
3 large eggs
200g panko bread crumbs
Vegetable oil for frying
2 lemons cut in halves
For the caper and lemon butter:
200g unsalted butter
Zest and juice of 1 lemon
2 tbsp of baby capers
2 tbsp finely chopped flat leaf parsley

Method

Trim the excess fat of the secreto pork. Line a chopping board with cling film and place the pork pieces in a single layer and cover with more cling film. Pound the secreto pork with a meat mallet until all pieces are 1cm thick.
Set up three bowls. In the first combine the flour, garlic salt, paprika and pepper. In the second, use a fork to beat the eggs and in the third bowl, add the panko breadcrumbs. Roll the pork pieces in the flour and then dip in the beaten egg, letting the excess egg drip back into the bowl before breading in the panko crumbs. It helps to use a fork for the dipping process to keep your hands clean. Repeat with remaining pork pieces.
Once all the secreto pork pieces are breaded, heat a large non-stick frying pan over a medium heat and add enough oil to cover the bottom of the pan. Once the oil is hot, add the breaded pork, lemon halves and sauté for 3 minutes per side or until the pork is pink. Reduce the heat if the breaded secreto is browning too quickly. Remove to a paper towel lined plate. In the same frying pan, melt the butter, add the capers and lemon zest, once the butter starts foaming, add the lemon juice and chopped parsley. Serve the ibérico pork schnitzel in warm plates with a few spoons of the lemon and caper butter and one lemon half per plate.

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Secreto Iberico 1Kg

£35.00

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Over 18

Enate Chardonnay 234 2021

£14.90
£11.93

Chef's Profile

Javier De La Hormaza

Javier is a Basque born, trained chef and hospitality professional, owner of Basco Fine Foods, a Spanish food and drink importer based in Yorkshire. He regularly runs client food and drink events around the country and he is a course tutor at Hartingtons of Bakewell cookery school. Javier’s passion lies on bringing quality Spanish ingredients and recipes to as many people as possible.

Twitter: @bascofinefoods
Instagram: @mrbasco

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Ibérico Pork Schnitzel with Caper and Lemon Butter

Secreto Iberico 1Kg