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very easy
Prep Time
10 mins
Total Time
40 mins


1/4 cup
finely chopped parsley
60 mL
1/4 cup
finely diced shallots
60 mL
1 tbsp
finely chopped capers
15 mL
1/4 tsp each
salt and pepper, divided
1 mL
1/3 cup
Compliments Canola Oil, divided
75 mL
boneless pork loin centre schnitzel
approx. 900 g
1 bunch
450 g
1 tbsp
Compliments Unsalted Butter
15 mL
thinly sliced garlic cloves


Step 1

Zest the 2 lemons; set aside zest for asparagus in step 3. Make the Lemon-Caper Salsa by segmenting one of the lemons into a bowl (see Tip); reserve second lemon for another use. Also, squeeze the juice from leftover lemon membrane into the bowl, about 2 tbsp (30 mL). Stir in the chopped parsley, shallots, capers, a pinch of salt and pepper, plus 1 tbsp (15 mL) of the oil. Set aside.

Step 2

Heat 3 tbsp (45 mL) of the oil in a large frypan over medium heat. Cook the schnitzel in batches for 4 to 6 min., turning over halfway, until golden and edges are crisp and schnitzel reaches an internal temperature of 71°C (160°F). Add another 1 tbsp (15 mL) oil to pan as needed. Drain schnitzels on paper towel-lined plate. Season with salt and pepper while hot; keep warm.

Step 3

Trim off and discard woody ends of asparagus; slice spears on bias into 1 in. (2.5 cm) pieces. In a medium frypan, melt the butter plus 1 tsp (5 mL) of the oil over medium-high heat. Sauté the garlic until fragrant and light golden, about 1 min. Add the asparagus, sautéeing until tender, 4 to 5 min. Toss with remaining salt and pepper and reserved lemon zest.

Step 4

Plate schnitzel, dressed with the Lemon-Caper Salsa. Serve with asparagus on the side.


To segment citrus fruit, cut off a thin cross-wise slice from each end of the fruit. Stand the fruit upright and cut off the peel and white pith (with blade curving with the shape of the fruit), exposing the fruit. Slice alongside membranes to release whole fruit segments.

Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.

Nutritional Facts Per Serving

Nutrition Description:
Per serving (1/4 of the recipe):
33 g
Saturated Fat:
9 g
12 g
3 g
3 g
150 mg
51 g
590 mg
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