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    Pork schnitzel recipe, spanish pork recipe Spanish Meat Recipes 5 1 5 0 https://www.bascofinefoods.com/wp-content/uploads/2020/10/iberico-pork-snitzel-with-caper-and-lemon-butter-1-1.jpg

    Ibérico Pork Schnitzel with Caper and Lemon Butter

    • Serves 4 people
    • Complexity Easy
    Prep
    Prep time
    20 mins
    Prep
    Cook time
    10 mins
    Prep
    Total time
    30 mins
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    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

    Introduction

    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.

    Method

    1. 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.
    2. 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.
    3. 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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