What are the main ingredients in Lemon & Caper Butter Pork?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Butter, Paper Towel, Sugar/Sweetener/Honey (optional)

What is the nutritional information of Lemon & Caper Butter Pork?

Calories: , Carbs: grams, Fat: grams, Protein: grams, Sugar: grams, Salt: grams

How do I prepare Lemon & Caper Butter Pork?

YES, WE ARE!: Bowl up some saucy spaghetti and top with the buttery pork schnitzel. Sprinkle over the remaining hard cheese and parsley, and garnish with the toasted almond flakes and a lemon wedge. Excellent work, Chef. THAT’S NUTS!: Boil the kettle for step 2. Place a pan over a medium heat. When hot, toast the flaked almonds for 3-5 minutes until golden brown, shifting occasionally. Remove from the pan on completion and set aside to cool. Cube 50g of butter and place in the fridge to harden. SILKEN SPAGHETTI: Fill a pot for the pasta with boiling water, add a pinch of salt, and place over a high heat. Once bubbling rapidly, cook the pasta for 10-12 minutes until al dente. Drain on completion, reserving 60ml of pasta water. Toss some oil through the pasta to prevent sticking, cover to keep warm, and set aside. IN THE MEANTIME…: Return the pan to a medium heat with a drizzle of oil. When hot, fry the diced onion for 4-6 minutes until soft and translucent, shifting occasionally. In the final 1-2 minutes, add in the drained capers, grated garlic, and lemon zest. Fry for the remaining time until fragrant, shifting frequently. Stir through the wine and simmer for 1-2 minutes until reduced by ¾. Reduce the heat to low and stir in the reserved pasta water. Once combined, gradually mix in the refrigerated butter, whisking continuously, until emulsified. Stir through the halved baby tomatoes until heated through. Season to taste with salt, pepper, and sweetener of choice (optional). Remove the pan from the heat, cover to keep warm, and set aside. BUTTER UP THAT PORK: Place a nonstick pan over a medium-high heat with a drizzle of oil. Pat the pork dry with paper towel. When the pan is hot, fry the pork on one side for 1-2 minutes until that side is golden. Flip, add in a knob of butter, and fry for another 1-2 minutes until cooked through, basting continuously. Remove from the pan on completion and season to taste. Cover to keep warm and set aside for serving. ARE WE THERE YET?: Toss the sauce and pasta together until coated. Toss through the rinsed green leaves, ¾ of the chopped parsley, ½ of the grated hard cheese, and the juice of 2 lemon wedges.

What should be prepared from my kitchen to make Lemon & Caper Butter Pork?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Butter, Paper Towel, Sugar/Sweetener/Honey (optional)

Lemon & Caper Butter Pork

This seared pork schnitzel is dripping with an irresistible caper, lemon, butter, and white wine reduction that seeps into gluten-free spaghetti, swirled with cheese, fresh leaves, and tomatoes. Crunchy almond flakes and parsley give the final flavour pop.

Lemon & Caper Butter Pork

with gluten-free spaghetti, hard cheese & flaked almonds

Hands on Time: 15 - 35 minutes

Overall Time: 30 - 55 minutes

Download the Recipe for 2

Ingredients:

Baby Tomatoes
Barilla Gluten-free Spaghetti
Capers
De-alcoholised White Wine
Flaked Almonds
Fresh Parsley
Garlic Clove
Garlic Cloves
Green Leaves
Italian-style Hard Cheese
Lemon
Lemons
Onion
Onions
Pork Schnitzel (without crumb)

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Butter
Paper Towel
Sugar/Sweetener/Honey (optional)

Serves 1

THAT’S NUTS!
Boil the kettle for step 2. Place a pan over a medium heat. When hot, toast the flaked almonds for 3-5 minutes until golden brown, shifting occasionally. Remove from the pan on completion and set aside to cool. Cube 25g of butter and place in the fridge to harden.
SILKEN SPAGHETTI
Fill a pot for the pasta with boiling water, add a pinch of salt, and place over a high heat. Once bubbling rapidly, cook the pasta for 10-12 minutes until al dente. Drain on completion, reserving 40ml of pasta water. Toss some oil through the pasta to prevent sticking, cover to keep warm, and set aside.
IN THE MEANTIME…
Return the pan to a medium heat with a drizzle of oil. When hot, fry the diced onion for 3-4 minutes until soft and translucent, shifting occasionally. At the halfway mark, add in the drained capers, grated garlic, and lemon zest. Fry for the remaining time until fragrant, shifting frequently. Stir through the wine and simmer for 1-2 minutes until reduced by ¾. Reduce the heat to low and stir in the reserved pasta water. Once combined, gradually mix in the refrigerated butter, whisking continuously, until emulsified. Stir through the halved baby tomatoes until heated through. Season to taste with salt, pepper, and sweetener of choice (optional). Remove the pan from the heat, cover to keep warm, and set aside.
BUTTER UP THAT PORK
Place a nonstick pan over a medium-high heat with a drizzle of oil. Pat the pork dry with paper towel. When the pan is hot, fry the pork on one side for 1-2 minutes until that side is golden. Flip, add in a knob of butter, and fry for another 1-2 minutes until cooked through, basting continuously. Remove from the pan on completion and season to taste. Cover to keep warm and set aside for serving.
ARE WE THERE YET?
Toss the sauce and pasta together until coated. Toss through the rinsed green leaves, ¾ of the chopped parsley, ½ of the grated hard cheese, and the juice of 1 lemon wedge.
YES, WE ARE!
Bowl up some saucy spaghetti and top with the buttery pork schnitzel. Sprinkle over the remaining hard cheese and parsley, and garnish with the toasted almond flakes and a lemon wedge. Excellent work, Chef.

Flaked Almonds - 15g
Barilla Gluten-free Spaghetti - 100g
Onion - 1
Capers - 15g
Garlic Clove - 1
Lemon - 1
De-alcoholised White Wine - 30ml
Baby Tomatoes - 100g
Pork Schnitzel (without crumb) - 150g
Fresh Parsley - 4g
Green Leaves - 20g
Italian-style Hard Cheese - 25g

Download the Recipe

Serves 2

THAT’S NUTS!
Boil the kettle for step 2. Place a pan over a medium heat. When hot, toast the flaked almonds for 3-5 minutes until golden brown, shifting occasionally. Remove from the pan on completion and set aside to cool. Cube 50g of butter and place in the fridge to harden.
SILKEN SPAGHETTI
Fill a pot for the pasta with boiling water, add a pinch of salt, and place over a high heat. Once bubbling rapidly, cook the pasta for 10-12 minutes until al dente. Drain on completion, reserving 60ml of pasta water. Toss some oil through the pasta to prevent sticking, cover to keep warm, and set aside.
IN THE MEANTIME…
Return the pan to a medium heat with a drizzle of oil. When hot, fry the diced onion for 4-6 minutes until soft and translucent, shifting occasionally. In the final 1-2 minutes, add in the drained capers, grated garlic, and lemon zest. Fry for the remaining time until fragrant, shifting frequently. Stir through the wine and simmer for 1-2 minutes until reduced by ¾. Reduce the heat to low and stir in the reserved pasta water. Once combined, gradually mix in the refrigerated butter, whisking continuously, until emulsified. Stir through the halved baby tomatoes until heated through. Season to taste with salt, pepper, and sweetener of choice (optional). Remove the pan from the heat, cover to keep warm, and set aside.
BUTTER UP THAT PORK
Place a nonstick pan over a medium-high heat with a drizzle of oil. Pat the pork dry with paper towel. When the pan is hot, fry the pork on one side for 1-2 minutes until that side is golden. Flip, add in a knob of butter, and fry for another 1-2 minutes until cooked through, basting continuously. Remove from the pan on completion and season to taste. Cover to keep warm and set aside for serving.
ARE WE THERE YET?
Toss the sauce and pasta together until coated. Toss through the rinsed green leaves, ¾ of the chopped parsley, ½ of the grated hard cheese, and the juice of 2 lemon wedges.
YES, WE ARE!
Bowl up some saucy spaghetti and top with the buttery pork schnitzel. Sprinkle over the remaining hard cheese and parsley, and garnish with the toasted almond flakes and a lemon wedge. Excellent work, Chef.

Flaked Almonds - 30g
Barilla Gluten-free Spaghetti - 200g
Onion - 1
Capers - 30g
Garlic Cloves - 2
Lemon - 1
De-alcoholised White Wine - 65ml
Baby Tomatoes - 200g
Pork Schnitzel (without crumb) - 300g
Fresh Parsley - 8g
Green Leaves - 40g
Italian-style Hard Cheese - 50g

Download the Recipe

Serves 3

THAT’S NUTS!
Boil the kettle for step 2. Place a large pan over a medium heat. When hot, toast the flaked almonds for 3-5 minutes until golden brown, shifting occasionally. Remove from the pan on completion and set aside to cool. Cube 75g of butter and place in the fridge to harden.
SILKEN SPAGHETTI
Fill a pot for the pasta with boiling water, add a pinch of salt, and place over a high heat. Once bubbling rapidly, cook the pasta for 10-12 minutes until al dente. Drain on completion, reserving 80ml of pasta water. Toss some oil through the pasta to prevent sticking, cover to keep warm, and set aside.
IN THE MEANTIME…
Return the pan to a medium heat with a drizzle of oil. When hot, fry the diced onion for 6-8 minutes until soft and translucent, shifting occasionally. In the final 1-2 minutes, add in the drained capers, grated garlic, and lemon zest. Fry for the remaining time until fragrant, shifting frequently. Stir through the wine and simmer for 2-4 minutes until reduced by ¾. Reduce the heat to low and stir in the reserved pasta water. Once combined, gradually mix in the refrigerated butter, whisking continuously, until emulsified. Stir through the halved baby tomatoes until heated through. Season to taste with salt, pepper, and sweetener of choice (optional). Remove the pan from the heat, cover to keep warm, and set aside.
BUTTER UP THAT PORK
Place a nonstick pan over a medium-high heat with a drizzle of oil. Pat the pork dry with paper towel. When the pan is hot, fry the pork on one side for 1-2 minutes until that side is golden. Flip, add in a knob of butter, and fry for another 1-2 minutes until cooked through, basting continuously. Remove from the pan on completion and season to taste. Cover to keep warm and set aside for serving.
ARE WE THERE YET?
Toss the sauce and pasta together until coated. Toss through the rinsed green leaves, ¾ of the chopped parsley, ½ of the grated hard cheese, and the juice of 3 lemon wedges.
YES, WE ARE!
Bowl up some saucy spaghetti and top with the buttery pork schnitzel. Sprinkle over the remaining hard cheese and parsley, and garnish with the toasted almond flakes and a lemon wedge. Excellent work, Chef.

Flaked Almonds - 45g
Barilla Gluten-free Spaghetti - 300g
Onions - 2
Capers - 45g
Garlic Cloves - 3
Lemons - 2
De-alcoholised White Wine - 85ml
Baby Tomatoes - 300g
Pork Schnitzel (without crumb) - 450g
Fresh Parsley - 12g
Green Leaves - 60g
Italian-style Hard Cheese - 75g

Download the Recipe

Serves 4

THAT’S NUTS!
Boil the kettle for step 2. Place a large pan over a medium heat. When hot, toast the flaked almonds for 3-5 minutes until golden brown, shifting occasionally. Remove from the pan on completion and set aside to cool. Cube 100g of butter and place in the fridge to harden.
SILKEN SPAGHETTI
Fill a pot for the pasta with boiling water, add a pinch of salt, and place over a high heat. Once bubbling rapidly, cook the pasta for 10-12 minutes until al dente. Drain on completion, reserving 100ml of pasta water. Toss some oil through the pasta to prevent sticking, cover to keep warm, and set aside.
IN THE MEANTIME…
Return the pan to a medium heat with a drizzle of oil. When hot, fry the diced onion for 6-8 minutes until soft and translucent, shifting occasionally. In the final 1-2 minutes, add in the drained capers, grated garlic, and lemon zest. Fry for the remaining time until fragrant, shifting frequently. Stir through the wine and simmer for 2-4 minutes until reduced by ¾. Reduce the heat to low and stir in the reserved pasta water. Once combined, gradually mix in the refrigerated butter, whisking continuously, until emulsified. Stir through the halved baby tomatoes until heated through. Season to taste with salt, pepper, and sweetener of choice (optional). Remove the pan from the heat, cover to keep warm, and set aside.
BUTTER UP THAT PORK
Place a nonstick pan over a medium-high heat with a drizzle of oil. Pat the pork dry with paper towel. When the pan is hot, fry the pork on one side for 1-2 minutes until that side is golden. Flip, add in a knob of butter, and fry for another 1-2 minutes until cooked through, basting continuously. Remove from the pan on completion and season to taste. Cover to keep warm and set aside for serving.
ARE WE THERE YET?
Toss the sauce and pasta together until coated. Toss through the rinsed green leaves, ¾ of the chopped parsley, ½ of the grated hard cheese, and the juice of 4 lemon wedges.
YES, WE ARE!
Bowl up some saucy spaghetti and top with the buttery pork schnitzel. Sprinkle over the remaining hard cheese and parsley, and garnish with the toasted almond flakes and a lemon wedge. Excellent work, Chef.