Lemon and thyme pork schnitzel with creamy chilli pasta

Method

1. To make the schnitzels, preheat the oven to 180C/gas 4. Slice the pork fillet into bite-sized pieces, place between 2 sheets of cling film, and flatten with a rolling pin or meat mallet.

2. Mix the lemon zest and thyme leaves with the breadcrumbs.

3. Season the pieces of meat with salt and pepper, then dip into the flour and shake off the excess.

4. Dip the pork pieces into the beaten egg and then into the crumb mixture.

5. Heat the butter and oil together in a large non-stick pan. Fry the schnitzels for 2 - 3 minutes on each side, until golden.

6. Drain and transfer to a baking sheet. Cook for 8 minutes. Just before serving, squeeze over the lemon juice.

7. Meanwhile, cook the pasta according to the manufacturer's instructions. Drain but reserve about 150ml of the cooking water with the pasta.

8. Add the chilli, chives, cream, mascarpone and mozzarella. Mix well.

9. Season to taste and serve with the schnitzels on top.

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Ingredients

For the pork schnitzel

1 x 500g Pork fillet, trimmed
1 lemon, grated zest and juice
1 tsp thyme leaves
200g day-old breadcrumbs
sea-salt and freshly ground black pepper
2-3 tbsp plain flour
3 Eggs, lightly beaten
1 tbsp unsalted Butter
2 tbsp Olive oil

for the pasta

500g pasta
1 red chilli, seeds removed, finely chopped
1 tbsp finely chopped Chives
150ml double cream
2 tbsp Mascarpone
100g diced mozzarella cheese

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