- Level
- very easy
- Prep Time
- 10 mins
- Total Time
- 40 mins
- Serves
- 4
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
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
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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
