Pan-Fried Pork
with Lemon & Parsley Butter Sauce
This dish is classic Italian (and not a tomato in sight, what gives?) Don’t worry though, because this easy pork steak is as good as any pasta dish. The rich, buttery lemon and parsley sauce is the perfect accompaniment to this clean and simple gathering of ingredients.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
400 g
potatoes
1 head
broccoli
4 fillet
pork schnitzels
1 clove
garlic
½
lemon
½ bunch
parsley
Not included in your delivery
1 tbs
olive oil
1 tbs
butter
(Contains: Milk;)
Utensils
Cooking Steps
To prepare the ingredients, cut the potatoes into 2 cm pieces, cut broccoli into florets, peel and crush the garlic, juice the lemon and finely chop the parsley.
Place the potatoes in a large saucepan and cover with water. Add a pinch of salt and bring to the boil. Cook for 15 minutes or until the potatoes are tender. Add the broccoli florets in the last 3 minutes of the potato cooking time. Drain. Return to the saucepan. Drizzle with half of the olive oil and season with salt and pepper. Cover to keep warm.
Heat the remaining olive oil in a medium frying pan over a medium high heat. Add the pork schnitzel and cook for 1 minute on each side. Then transfer them to a plate and cover with foil. Place the same frying pan back over the heat and melt the butter. Add the garlic and cook for 1 minute or until fragrant. Add the lemon juice and parsley and cook for 1 minute or until the sauce thickens slightly. Season to taste with salt and pepper.
Divide the vegetables and pork escalopes between plates. Drizzle the pork and vegetables with the lemon and parsley sauce.
