- 2 pork escalopes
- 2 tbsp plain flour
- 2 eggs
- 100g breadcrumbs
- 2 tsp fennel seeds
- 4 garlic cloves
- 2 red onions
- 1 lemon
- 500g potatoes
- 1 butternut squash
- A handful of rosemary, leaves only
- 4 tbsp olive oil
- Sea salt and freshly ground pepper
Prep: 25 mins | Cook: 55 mins
1. Preheat your oven to 200°C/Fan 180°C/Gas 6. Trim the butternut squash then halve it. Scoop out the seeds with a spoon. Cut the squash into 2cm chunks. Scrub the potatoes and chop them to match the squash. Peel and thickly slice the red onions. Pop all the prepped veg into a bowl.
2. Finely chop the rosemary leaves and add them to the bowl. Peel and finely grate or crush 3 garlic cloves and add them as well. Pour in 3 tbsp olive oil and add a good pinch of salt and pepper. Toss together so the squash and potatoes are coated in the oil and seasoning. Tip the veg into a large roasting tin, or 2 medium tins, so that the veg is in a single layer. Slide into the oven for 40 mins, turning the veg over halfway through.
3. While the veg roast, assemble the schnitzels. Tip 2 tbsp flour onto a plate and add a good pinch of salt and pepper. Crack the eggs into a bowl and beat them. Peel and finely grate in the remaining garlic clove and beat again. Tip the breadcrumbs onto another plate and add 2 tsp fennel seeds. Finely grate in the lemon zest in then mix together with a little more salt and pepper.
4. Pop a pork escalope between 2 sheets of baking paper. Use a rolling pin to bash the escalope till it’s roughly 1cm thick. Repeat with the other escalopes.
5. Lay a pork escalope on the plate with the flour and turn it a couple of times to coat. Dip it in the egg and turn to coat it. Finally, pop the escalope on the plate with the breadcrumbs and press a quarter of the breadcrumbs onto the pork. Lift onto a clean plate then repeat with the remaining escalopes.
6. When the veg have cooked for 40 mins, remove them from the oven. The squash and potatoes should be soft and cooked through, with darkened edges. Cook a little longer if you need to. Gently push the veg to the sides of the tin and add the escalopes. If the tin is too crowded, use a second tin. Drizzle 1 tbsp olive oil over the escalopes.
7. Slide the tin into the oven and cook for 15 mins. The pork should be cooked through and the breadcrumbs golden. Serve the escalopes with rosemary chips and a wedge of lemon to squeeze.