Our nutritious take on an Italian classic! Pork schnitzel lathered in a lemon white wine sauce, served on a bed of orzo – all topped with crispy burnt-butter sage leaves and Italian-style cheese.
Quick Pork al Limone
Quick Pork al Limone
with orzo & crispy sage
Hands on Time: 25 - 40 minutes
Overall Time: 35 - 60 minutes
Ingredients:
- Baby Spinach
- Chicken
- Chicken Stock
- Fresh Parsley
- Fresh Sage
- Garlic Clove
- Garlic Cloves
- Green Leaves
- Italian-style Hard Cheese
- Lemon
- Lemons
- Orzo
- Pork Schnitzel (without crumb)
- Spiced Flour
- White Wine
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
- Butter
BUBBLING ORZO
Boil a full kettle. Fill a pot for the orzo with 200ml of salted boiling water. Once the water is boiling rapidly, cook the orzo for 7-10 minutes until cooked al dente. Remove from the heat on completion, drain if necessary, and toss through some oil to prevent sticking. Dilute the stock with 80ml of boiling water.
PORK PARTY
Pat the pork schnitzel dry with some paper towel. Place the spiced flour (lightly seasoned) in a shallow dish. Coat the schnitzels in the flour mixture, dusting off any excess. Place a pan (large enough for the orzo) over a medium-high heat with a drizzle of oil. When hot, fry the schnitzels for 1-2 minutes per side until cooked through, and golden. Remove from the pan on completion, cover with a plate to keep warm, and rest for 3-5 minutes before slicing.
BETTER WITH SAGE
Return the pan to a medium heat with a drizzle of oil and a generous knob of butter. Once foaming, fry the rinsed, dried sage leaves for 1 minute per side until crispy. (To make this easier, use tongs if you have them!) On completion, allow the crispy leaves to drain on some paper towel.
MAKE THE PAN 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 thickened slightly. Season with a squeeze of lemon juice, salt and pepper. Add the cooked orzo, ½ the chopped parsley and ½ the rinsed spinach. Mix until fully combined.
FRESHNESS
In a salad bowl, toss the remaining spinach with some olive oil, a squeeze of lemon juice and some seasoning.
SIMPLE DINNER!
Plate up the saucy orzo. Top with the crisp pork schnitzel slices and garnish with the crispy sage leaves, the hard cheese ribbons and the remaining parsley. Serve the dressed leaves on the side. Enjoy, Chef!
Orzo - 100ml
Chicken Stock - 10ml
Pork Schnitzel (without crumb) - 150g
Spiced Flour - 45ml
Fresh Sage - 4g
Garlic Clove - 1
White Wine - 50ml
Lemon - 1
Fresh Parsley - 3g
Baby Spinach - 20g
Italian-style Hard Cheese - 20g
BUBBLING ORZO
Boil a full kettle. Fill a pot for the orzo with 400ml of salted boiling water. Once the water is boiling rapidly, cook the orzo for 7-10 minutes until cooked al dente. Remove from the heat on completion, drain if necessary, and toss through some oil to prevent sticking. Dilute the stock with 125ml of boiling water.
PORK PARTY
Pat the pork schnitzel dry with some paper towel. Place the spiced flour (lightly seasoned) in a shallow dish. Coat the schnitzels in the flour mixture, dusting off any excess. Place a pan (large enough for the orzo) over a medium-high heat with a drizzle of oil. When hot, fry the schnitzels for 1-2 minutes per side until cooked through, and golden. Remove from the pan on completion, cover with a plate to keep warm, and rest for 3-5 minutes before slicing.
BETTER WITH SAGE
Return the pan to a medium heat with a drizzle of oil and a generous knob of butter. Once foaming, fry the rinsed, dried sage leaves for 1 minute per side until crispy. (To make this easier, use tongs if you have them!) On completion, allow the crispy leaves to drain on some paper towel.
MAKE THE PAN 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 thickened slightly. Season with a squeeze of lemon juice, salt and pepper. Add the cooked orzo, ½ the chopped parsley and ½ the rinsed spinach. Mix until fully combined.
FRESHNESS
In a salad bowl, toss the remaining spinach with some olive oil, a squeeze of lemon juice and some seasoning.
SIMPLE DINNER!
Plate up the saucy orzo. Top with the crisp pork schnitzel slices and garnish with the crispy sage leaves, the hard cheese ribbons and the remaining parsley. Serve the dressed leaves on the side. Enjoy, Chef!
Orzo - 200ml
Chicken Stock - 20ml
Pork Schnitzel (without crumb) - 300g
Spiced Flour - 90ml
Fresh Sage - 8g
Garlic Clove - 1
White Wine - 100ml
Lemon - 1
Fresh Parsley - 5g
Green Leaves - 40g
Italian-style Hard Cheese - 40g
BUBBLING ORZO
Boil a full kettle. Fill a pot for the orzo with 600ml of salted boiling water. Once the water is boiling rapidly, cook the orzo for 7-10 minutes until cooked al dente. Remove from the heat on completion, drain if necessary, and toss through some oil to prevent sticking. Dilute the stock with 190ml of boiling water.
PORK PARTY
Pat the pork schnitzel dry with some paper towel. Place the spiced flour (lightly seasoned) in a shallow dish. Coat the schnitzels in the flour mixture, dusting off any excess. Place a pan (large enough for the orzo) over a medium-high heat with a drizzle of oil. When hot, fry the schnitzels for 1-2 minutes per side until cooked through, and golden. You may need to do this step in batches. Remove from the pan on completion, cover with a plate to keep warm, and rest for 3-5 minutes before slicing.
BETTER WITH SAGE
Return the pan to a medium heat with a drizzle of oil and a generous knob of butter. Once foaming, fry the rinsed, dried sage leaves for 1 minute per side until crispy. (To make this easier, use tongs if you have them!) On completion, allow the crispy leaves to drain on some paper towel.
MAKE THE PAN 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 thickened slightly. Season with a squeeze of lemon juice, salt and pepper. Add the cooked orzo, ½ the chopped parsley and ½ the rinsed spinach. Mix until fully combined.
FRESHNESS
In a salad bowl, toss the remaining spinach with some olive oil, a squeeze of lemon juice and some seasoning.
SIMPLE DINNER!
Plate up the saucy orzo. Top with the crisp pork schnitzel slices and garnish with the crispy sage leaves, the hard cheese ribbons and the remaining parsley. Serve the dressed leaves on the side. Enjoy, Chef!
Orzo - 300ml
Chicken Stock - 30ml
Pork Schnitzel (without crumb) - 450g
Spiced Flour - 135ml
Fresh Sage - 12g
Garlic Cloves - 2
White Wine - 150ml
Lemons - 2
Fresh Parsley - 8g
Green Leaves - 60g
Italian-style Hard Cheese - 60g
BUBBLING ORZO
Boil a full kettle. Fill a pot for the orzo with 800ml of salted boiling water. Once the water is boiling rapidly, cook the orzo for 7-10 minutes until cooked al dente. Remove from the heat on completion, drain if necessary, and toss through some oil to prevent sticking. Dilute the stock with 250ml of boiling water.
PORK PARTY
Pat the pork schnitzel dry with some paper towel. Place the spiced flour (lightly seasoned) in a shallow dish. Coat the schnitzels in the flour mixture, dusting off any excess. Place a pan (large enough for the orzo) over a medium-high heat with a drizzle of oil. When hot, fry the schnitzels for 1-2 minutes per side until cooked through, and golden. You may need to do this step in batches. Remove from the pan on completion, cover with a plate to keep warm, and rest for 3-5 minutes before slicing.
BETTER WITH SAGE
Return the pan to a medium heat with a drizzle of oil and a generous knob of butter. Once foaming, fry the rinsed, dried sage leaves for 1 minute per side until crispy. (To make this easier, use tongs if you have them!) On completion, allow the crispy leaves to drain on some paper towel.
MAKE THE PAN 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 thickened slightly. Season with a squeeze of lemon juice, salt and pepper. Add the cooked orzo, ½ the chopped parsley and ½ the rinsed spinach. Mix until fully combined.
FRESHNESS
In a salad bowl, toss the remaining spinach with some olive oil, a squeeze of lemon juice and some seasoning.
SIMPLE DINNER!
Plate up the saucy orzo. Top with the crisp pork schnitzel slices and garnish with the crispy sage leaves, the hard cheese ribbons and the remaining parsley. Serve the dressed leaves on the side. Enjoy, Chef!
Orzo - 400ml
Chicken Stock - 40ml
Pork Schnitzel (without crumb) - 600g
Spiced Flour - 180ml
Fresh Sage - 15g
Garlic Cloves - 2
White Wine - 200ml
Lemons - 2
Fresh Parsley - 10g
Green Leaves - 80g
Italian-style Hard Cheese - 80g
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