What is the preparation time for Pork Al Limone?

The preparation time for Pork Al Limone with parsley couscous & sage is between 20 and 25 minutes.

What is the total time required to make Pork Al Limone with parsley couscous & sage?

The total time required to make Pork Al Limone with parsley couscous & sage is between 25 and 35 minutes.

What are the main ingredients in Pork Al Limone?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel, Butter

What is the nutritional information of Pork Al Limone?

Calories: 705, Carbs: 80 grams, Fat: grams, Protein: 55.1 grams, Sugar: 6.3 grams, Salt: 1558 grams

How do I prepare Pork Al Limone?

COUSCOUS & STOCK: Boil the kettle. Using a shallow bowl, submerge the couscous in 250ml of boiling water and season. Add a drizzle of oil and gently stir through with a fork. Cover with a plate and set aside to steam for 5-8 minutes until tender. Once cooked, fluff up with the fork. Dilute the stock with 125ml of boiling water. LOVE FOR AL LIMONE!: Plate up the saucy couscous. Top with the crisp pork schnitzel slices and garnish with the crispy sage leaves, the hard cheese ribbons and the remaining parsley. Serve the salad on the side. Enjoy, Chef! A FRESH START: In a salad bowl, toss the rinsed green leaves and halved tomatoes with some oil, a squeeze of lemon juice and some seasoning. AT THE SAUCE: Keeping the pan on the heat (with the remaining butter and oil), add the grated garlic. Fry for 30-60 seconds, until fragrant, shifting constantly. Add the white wine and leave to reduce until almost all evaporated. Pour in the diluted stock and bring to a simmer for 3-5 minutes until reduced slightly. Season with a squeeze of lemon juice, salt and pepper. Add the cooked couscous, and ½ the chopped parsley. Mix until fully combined. PORK PARTY: While the couscous is steaming, pat the pork schnitzel dry with paper towel and season. Place the spiced flour (lightly seasoned) in a shallow dish. Coat the schnitzels in the spiced flour, dusting off any excess. Place a pan (large enough for the couscous) over a medium-high heat with a generous drizzle of oil. When hot, fry the schnitzels for 1-2 minutes per side until cooked through and golden. Add the rinsed sage leaves, a knob of butter, and a squeeze of lemon juice and fry for 1-2 minutes until crispy. Remove the sage leaves and schnitzels from the pan on completion (reserving the butter and oil in the pan), cover with a plate to keep warm, and rest the schnitzels for 3-5 minutes before slicing.

What should be prepared from my kitchen to make Pork Al Limone?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel, Butter

Pork Al Limone

Name: Pork Al Limone
Prep time: 20 min
Total time: 25 min
Yield: 4 servings
Ingredients: Oil (cooking, olive or coconut); Salt & Pepper; Water; Paper Towel; Butter

Our take on an Italian classic! Pork schnitzel is coated in spiced flour, pan seared with butter and sage, and served over a bed of fluffy garlic, lemon & parsley couscous. This dish is topped with crispy sage leaves and ribbons of Italian-style hard cheese. You’ll love every bite!

Pork Al Limone

with parsley couscous & sage

Hands on Time: 20 - 25 minutes

Overall Time: 25 - 35 minutes

Download the Recipe for 2

Ingredients:

Baby Tomatoes
Chicken
Chicken Stock
Fresh Parsley
Fresh Sage
Garlic Clove
Garlic Cloves
Green Leaves
Italian-style Hard Cheese
Lemon
Lemons
Pork Schnitzel (without crumb)
Spiced Flour
White Wine
Whole Wheat Couscous

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Paper Towel
Butter

Serves 1

COUSCOUS & STOCK
Boil the kettle. Using a shallow bowl, submerge the couscous in 125ml of boiling water and season. Add a drizzle of oil and gently stir through with a fork. Cover with a plate and set aside to steam for 5-8 minutes until tender. Once cooked, fluff up with the fork. Dilute the stock with 80ml of boiling water.
PORK PARTY
While the couscous is steaming, pat the pork schnitzel dry with paper towel and season. Place the spiced flour (lightly seasoned) in a shallow dish. Coat the schnitzel in the spiced flour, dusting off any excess. Place a pan (large enough for the couscous) over a medium-high heat with a generous drizzle of oil. When hot, fry the schnitzel for 1-2 minutes per side until cooked through and golden. Add the rinsed sage leaves, a knob of butter, and a squeeze of lemon juice and fry for 1-2 minutes until crispy. Remove the sage leaves and schnitzel from the pan on completion (reserving the butter and oil in the pan), cover with a plate to keep warm, and rest the schnitzel for 3-5 minutes before slicing.
AT THE SAUCE
Keeping the pan on the heat (with the remaining butter and oil), add the grated garlic. Fry for 30-60 seconds, until fragrant, shifting constantly. Add the white wine and leave to reduce until almost all evaporated. Pour in the diluted stock and bring to a simmer for 2-3 minutes until reduced slightly. Season with a squeeze of lemon juice, salt and pepper. Add the cooked couscous, and ½ the chopped parsley. Mix until fully combined.
A FRESH START
In a salad bowl, toss the rinsed green leaves and halved tomatoes with some oil, a squeeze of lemon juice and some seasoning.
LOVE FOR AL LIMONE!
Plate up the saucy couscous. Top with the crisp pork schnitzel slices and garnish with the crispy sage leaves, the hard cheese ribbons and the remaining parsley. Serve the salad on the side. Enjoy, Chef!

Whole Wheat Couscous - 75ml
Chicken Stock - 10ml
Pork Schnitzel (without crumb) - 150g
Spiced Flour - 50ml
Fresh Sage - 4g
Lemon - 1
Garlic Clove - 1
White Wine - 45ml
Fresh Parsley - 4g
Green Leaves - 20g
Baby Tomatoes - 80g
Italian-style Hard Cheese - 20g

Download the Recipe

Serves 2

COUSCOUS & STOCK
Boil the kettle. Using a shallow bowl, submerge the couscous in 250ml of boiling water and season. Add a drizzle of oil and gently stir through with a fork. Cover with a plate and set aside to steam for 5-8 minutes until tender. Once cooked, fluff up with the fork. Dilute the stock with 125ml of boiling water.
PORK PARTY
While the couscous is steaming, pat the pork schnitzel dry with paper towel and season. Place the spiced flour (lightly seasoned) in a shallow dish. Coat the schnitzels in the spiced flour, dusting off any excess. Place a pan (large enough for the couscous) over a medium-high heat with a generous drizzle of oil. When hot, fry the schnitzels for 1-2 minutes per side until cooked through and golden. Add the rinsed sage leaves, a knob of butter, and a squeeze of lemon juice and fry for 1-2 minutes until crispy. Remove the sage leaves and schnitzels from the pan on completion (reserving the butter and oil in the pan), cover with a plate to keep warm, and rest the schnitzels for 3-5 minutes before slicing.
AT THE SAUCE
Keeping the pan on the heat (with the remaining butter and oil), add the grated garlic. Fry for 30-60 seconds, until fragrant, shifting constantly. Add the white wine and leave to reduce until almost all evaporated. Pour in the diluted stock and bring to a simmer for 3-5 minutes until reduced slightly. Season with a squeeze of lemon juice, salt and pepper. Add the cooked couscous, and ½ the chopped parsley. Mix until fully combined.
A FRESH START
In a salad bowl, toss the rinsed green leaves and halved tomatoes with some oil, a squeeze of lemon juice and some seasoning.
LOVE FOR AL LIMONE!
Plate up the saucy couscous. Top with the crisp pork schnitzel slices and garnish with the crispy sage leaves, the hard cheese ribbons and the remaining parsley. Serve the salad on the side. Enjoy, Chef!

Whole Wheat Couscous - 150ml
Chicken Stock - 20ml
Pork Schnitzel (without crumb) - 300g
Spiced Flour - 105ml
Fresh Sage - 8g
Lemon - 1
Garlic Clove - 1
White Wine - 85ml
Fresh Parsley - 8g
Green Leaves - 40g
Baby Tomatoes - 160g
Italian-style Hard Cheese - 40g

Download the Recipe

Serves 3

COUSCOUS & STOCK
Boil the kettle. Using a shallow bowl, submerge the couscous in 375ml of boiling water and season. Add a drizzle of oil and gently stir through with a fork. Cover with a plate and set aside to steam for 5-8 minutes until tender. Once cooked, fluff up with the fork. Dilute the stock with 190ml of boiling water.
PORK PARTY
While the couscous is steaming, pat the pork schnitzel dry with paper towel and season. Place the spiced flour (lightly seasoned) in a shallow dish. Coat the schnitzels in the spiced flour, dusting off any excess. Place a pan (large enough for the couscous) over a medium-high heat with a generous drizzle of oil. When hot, fry the schnitzels for 1-2 minutes per side until cooked through and golden. You might have to do this step in batches. Add all the schnitzels back to the pan and add the rinsed sage leaves, a knob of butter, and a squeeze of lemon juice and fry for 1-2 minutes until crispy. Remove the sage leaves and schnitzels from the pan on completion (reserving the butter and oil in the pan), cover with a plate to keep warm, and rest the schnitzel for 3-5 minutes before slicing.
AT THE SAUCE
Keeping the pan on the heat (with the remaining butter and oil), add the grated garlic. Fry for 30-60 seconds, until fragrant, shifting constantly. Add the white wine and leave to reduce until almost all evaporated. Pour in the diluted stock and bring to a simmer for 5-6 minutes until reduced slightly. Season with a squeeze of lemon juice, salt and pepper. Add the cooked couscous, and ½ the chopped parsley. Mix until fully combined.
A FRESH START
In a salad bowl, toss the rinsed green leaves and halved tomatoes with some oil, a squeeze of lemon juice and some seasoning.
LOVE FOR AL LIMONE!
Plate up the saucy couscous. Top with the crisp pork schnitzel slices and garnish with the crispy sage leaves, the hard cheese ribbons and the remaining parsley. Serve the salad on the side. Enjoy, Chef!

Whole Wheat Couscous - 225ml
Chicken Stock - 30ml
Pork Schnitzel (without crumb) - 450g
Spiced Flour - 130ml
Fresh Sage - 12g
Lemons - 2
Garlic Cloves - 2
White Wine - 125ml
Fresh Parsley - 12g
Green Leaves - 60g
Baby Tomatoes - 240g
Italian-style Hard Cheese - 60g

Download the Recipe

Serves 4

COUSCOUS & STOCK
Boil the kettle. Using a shallow bowl, submerge the couscous in 500ml of boiling water and season. Add a drizzle of oil and gently stir through with a fork. Cover with a plate and set aside to steam for 5-8 minutes until tender. Once cooked, fluff up with the fork. Dilute the stock with 250ml of boiling water.
PORK PARTY
While the couscous is steaming, pat the pork schnitzel dry with paper towel and season. Place the spiced flour (lightly seasoned) in a shallow dish. Coat the schnitzels in the spiced flour, dusting off any excess. Place a pan (large enough for the couscous) over a medium-high heat with a generous drizzle of oil. When hot, fry the schnitzels for 1-2 minutes per side until cooked through and golden. You might have to do this step in batches. Add all the schnitzels back to the pan and add the rinsed sage leaves, a knob of butter, and a squeeze of lemon juice and fry for 1-2 minutes until crispy. Remove the sage leaves and schnitzels from the pan on completion (reserving the butter and oil in the pan), cover with a plate to keep warm, and rest the schnitzels for 3-5 minutes before slicing.
AT THE SAUCE
Keeping the pan on the heat (with the remaining butter and oil), add the grated garlic. Fry for 30-60 seconds, until fragrant, shifting constantly. Add the white wine and leave to reduce until almost all evaporated. Pour in the diluted stock and bring to a simmer for 6-8 minutes until reduced slightly. Season with a squeeze of lemon juice, salt and pepper. Add the cooked couscous, and ½ the chopped parsley. Mix until fully combined.
A FRESH START
In a salad bowl, toss the rinsed green leaves and halved tomatoes with some oil, a squeeze of lemon juice and some seasoning.
LOVE FOR AL LIMONE!
Plate up the saucy couscous. Top with the crisp pork schnitzel slices and garnish with the crispy sage leaves, the hard cheese ribbons and the remaining parsley. Serve the salad on the side. Enjoy, Chef!