Quinoa crumbed pork schnitzels with lemon caper sauce
1 medium, lightly beaten
200 g, (1 cup)
lean pork leg steak
384 g, (buy 480g lean schnitzels, fat trimmed)
reduced fat oil spread
baby capers, rinsed, drained
1 medium, cut into wedges to serve
- Place the cornflour on a plate. Whisk the egg white and 1 tablespoon water in a shallow bowl. Place the quinoa on a plate. Dip a schnitzel into the flour, then the egg white and quinoa to coat. Place on a plate. Repeat with the remaining schnitzels.
- Heat the oil in a large frying pan over medium-high heat. Cook the schnitzels for 1-2 minutes each side or until golden and cooked through.
- Meanwhile, melt spread in a small frying pan over medium heat until bubbling. Add the capers and cook for 1 minute or until fragrant. Add juice and cook, stirring, for1 minute. Remove from heat. Stir in parsley and season with pepper. Serve the schnitzels with lemon caper sauce and lemon cheeks.