Mumma Mia – this Italian inspired dish will take your straight to the steps of Rome. Crunchy pork schnitzels paired with creamy Limone Fettuccine.
30 mins
Serves 4
easy
what you need
1 pack Three Aussie Farmers Pork Schnitzels
250g fettuccine
1 tsp. butter
2 tsp. olive oil
½ brown onion, diced
3 cloves garlic, minced
1 ¼ cup chicken stock
⅔ cup cream
1 tsp. corn flour, mixed with 1 Tbsp. warm water
4 Tbsp. lemon juice, freshly squeezed
2 tsp. Italian mixed herbs
2 Tbsp. parsley, chopped
2 Tbsp. capers
Salt and pepper, to season
how to make it
Cook pork schnitzels according to pack instructions.
Cook fettuccine according to pack instructions.
Heat butter and oil in a fry-pan over med. heat.
Add onion and garlic and cook for 3 mins or until onion is translucent.
Add in chicken stock and simmer for 5 mins or until reduced by half. Add in cream, reduce heat to low and bring to a gentle simmer. Cook for about 5 mins and it begins to thicken
Add in herbs, lemon juice, corn flour, parsley and season with salt and pepper. Remove from heat, then stir through capers.
Stir sauce through cooked fettuccine and serve with pork schnitzels.
Three Aussie Farmers Lightly Seasoned Pork Schnitzel
There isn’t much that’s beats a schnitty with chips and gravy. This schnitzel is made with a tender slice of Australian pork, and coated in fresh seasoned breadcrumbs. It’s quick to cook and not a bad choice when you’re flat out like a lizard drinking.
