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
Lemon & Caper Butter Pork
with gluten-free spaghetti, hard cheese & flaked almonds
Hands on Time: 15 - 35 minutes
Overall Time: 30 - 55 minutes
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)
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.
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.
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.
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.
Frequently Asked Questions
What is the preparation time for Lemon & Caper Butter Pork?
The preparation time for Lemon & Caper Butter Pork with gluten-free spaghetti, hard cheese & flaked almonds is between 15 and 35 minutes.
What is the total time required to make Lemon & Caper Butter Pork with gluten-free spaghetti, hard cheese & flaked almonds?
The total time required to make Lemon & Caper Butter Pork with gluten-free spaghetti, hard cheese & flaked almonds is between 30 and 55 minutes.
How many servings does Lemon & Caper Butter Pork provide?
4 servings
What are the main ingredients in Lemon & Caper Butter Pork?
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)
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?
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)
How many calories does Lemon & Caper Butter Pork have?
calories
How much fat content does Lemon & Caper Butter Pork have?
grams
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