Fast Recipes

Pork schnitzel with broccolini and sopressa

A fried-and-true recipe.

By Emma Knowles
  • Serves 4
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Pork schnitzel with broccolini and sopressa


  • 175 gm broccolini (about 1 bunch), tough stalks trimmed
  • Finely grated rind and juice of ½ lemon, or to taste
  • ½ tsp dried chilli flakes
  • 60 ml (¼ cup) olive oil
  • 4 pork schnitzels (about 180gm each)
  • For dusting: seasoned plain flour
  • 100 gm sopressa, cut into batons
  • 1 garlic clove, thinly sliced
  • 20 gm butter
  • 2 tsp red wine vinegar, or to taste


  • 1
    Preheat oven to 220C. Toss broccolini, lemon rind, chilli flakes and 1 tbsp oil in a roasting tray, season and roast, stirring occasionally, until tender and browned on the edges (15-20 minutes), then squeeze lemon juice over.
  • 2
    Meanwhile, dust schnitzel in seasoned flour. Heat 1 tbsp oil in a large frying pan over medium-high heat, add schnitzel and fry, turning once, until browned and cooked through (3-4 minutes). Transfer to a tray and keep warm.
  • 3
    Wipe out pan, add remaining oil and salami and fry until crisp (2-3 minutes). Add garlic and butter and cook until butter foams (1 minute). Remove from heat and stir in vinegar. Serve broccolini and schnitzel topped with sopressa and pan juices.