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.
Serving guide
Choose your portion size.
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!
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!
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!
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!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R149.01
for 4 servings · R37.25 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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White Wine needs 200 mlWhite Wine Vinegar 250 ml 250 ml at R44.99 · 80% of packR35.99
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Orzo needs 400 mlOrzo Pasta 500 g R22.99 · whole pack (size can't be divided)R22.99
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Italian-style Hard Cheese needs 80 gPlant Powered™ Dairy Free Hard Cheese 260 g 260 g at R69.99 · 31% of packR21.54
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Fresh Parsley needs 10 gGarlic and Parsley Bruschetta 150 g 150 g at R56.99 · 7% of packR3.80
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Chicken Stock needs 40 mlFresh Free Range Liquid Chicken Stock 500 ml 500 ml at R54.99 · 8% of packR4.40
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Green Leaves needs 80 gWhole Spinach 350 g 350 g at R19.99 · 23% of packR4.57
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Fresh Sage needs 15 gRosemary and Sage Grind 60 g 60 g at R50.99 · 25% of packR12.75
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Garlic Cloves needs 2Baby Potatoes with Garlic & Herb Butter 350 g R22.99 · whole pack (size can't be divided)R22.99
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Lemons needs 2Lemon 3 in 1 Thin Bleach 750 ml R19.99 · whole pack (size can't be divided)R19.99
Not in the Woolies basket — source these elsewhere:
- Spiced Flour
- Pork Schnitzel (without crumb)
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Quick Pork al Limone?
The preparation time for Quick Pork al Limone with orzo & crispy sage is between 25 and 40 minutes.
What is the total time required to make Quick Pork al Limone with orzo & crispy sage?
The total time required to make Quick Pork al Limone with orzo & crispy sage is between 35 and 60 minutes.
How many servings does Quick Pork al Limone provide?
4 servings
What are the main ingredients in Quick Pork al Limone?
Baby Spinach, Chicken, Chicken Stock, Fresh Sage, Garlic, Grated Italian-style Hard Cheese, Green Leaves, Lemon, Orzo, Parsley, Pork Schnitzel (without crumb), Spiced Flour, White Wine
What is the nutritional information of Quick Pork al Limone?
Calories: 736, Carbs: 88 grams, Fat: grams, Protein: 54.6 grams, Sugar: 4.9 grams, Salt: 1462 grams
How do I prepare Quick Pork al Limone?
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. 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. 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! 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. 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.
What should be prepared from my kitchen to make Quick Pork al Limone?
Baby Spinach, Chicken, Chicken Stock, Fresh Sage, Garlic, Grated Italian-style Hard Cheese, Green Leaves, Lemon, Orzo, Parsley, Pork Schnitzel (without crumb), Spiced Flour, White Wine
How many calories does Quick Pork al Limone have?
736 calories
How much fat content does Quick Pork al Limone have?
grams