Lunch

Pan-Seared Pork Schnitzel with Warm Lentil & Roasted Beet Salad

Name: Pan-Seared Pork Schnitzel with Warm Lentil & Roasted Beet Salad
Prep time: 15 min
Cook time: 28 min
Total time: 43 min
Yield: 2 servings
Ingredients: 2 × 150g pork loin cutlets; 100g panko breadcrumbs; 2 tablespoons all-purpose flour; 1 large egg; 150g Puy lentils, rinsed; 600ml vegetable or chicken stock; 200g baby beets, halved; 2 tablespoons olive oil; 1 tablespoon unsalted butter; 100ml sour cream or crème fraîche; 2 teaspoons prepared horseradish, drained; 1 tablespoon fresh lemon juice; 1 orange, zest only (finely grated); 8–10 fresh sage leaves; 1 shallot, minced; 1 teaspoon Dijon mustard; Salt & cracked pepper to taste; Vegetable oil for frying (150ml)

Thin-pounded pork loin schnitzel, breaded with panko and fried until golden, rests atop a warm salad of tender Puy lentils, roasted beets, and crispy fried sage. Tangy horseradish cream and burnt orange oil tie everything together.

1396cal per serving 72gprotein 115gcarbs 71gfat 15min prep 28min cook 2serves

✓ Macros from a nutrition database · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this