Pork Schnitzel with Lemon & Caper Asparagus
Prep Time
Cooking Mode
2 lemons
¼ cup finely chopped parsley
¼ cup finely diced shallots
1 tbsp finely chopped capers
¼ tsp each salt and pepper, divided
⅓ cup Compliments Canola Oil, divided
8 boneless pork loin centre schnitzel
1 bunch asparagus
1 tbsp Compliments Unsalted Butter
3 thinly sliced garlic cloves
2 lemons
¼ cup finely chopped parsley
¼ cup finely diced shallots
1 tbsp finely chopped capers
¼ tsp each salt and pepper, divided
⅓ cup Compliments Canola Oil, divided
8 boneless pork loin centre schnitzel
1 bunch asparagus
1 tbsp Compliments Unsalted Butter
3 thinly sliced garlic cloves
Directions
1Zest 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.
2Heat 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.
3Trim 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.
4Plate schnitzel, dressed with the Lemon-Caper Salsa. Serve with asparagus on the side.
Tips
1
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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Personal Note
Personal Note
