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    Polenta Pork Schnitzel with Sweetcorn Salsa

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    Polenta Pork Schnitzel with Sweetcorn Salsa

    Thin slices (schnitzels) of pork fillet are given a crunchy lemon polenta coating instead of traditional breadcrumbs, and served with a tangy salsa.

    • Preparation time: 30 minutes
    • Cooking time: 25 minutes
    • Total time: 55 minutes 55 minutes

    Serves: 6


    • 2 pieces Waitrose British Pork Fillet, about 800g in total
    • 75g plain flour
    • Juice and finely grated zest of 2 lemons
    • 250g De Cecco Instant Polenta
    • 8 tbsp Waitrose Mild & Light Olive Oil
    • For the salsa
    • 170g pot Waitrose Fresh Dip Tomato Salsa
    • 198g can Green Giant Salad Crisp Sweetcorn, drained
    • 3 salad onions, finely sliced


    1. Preheat the oven to 180°C, gas mark 4. Place the pork on a board and cut into about 24 slices, approximately 1cm thick. Place each slice between 2 sheets of clingfilm and, using a rolling pin, press out to a 5mm thickness. Repeat with all the slices of pork.
    2. Take 3 plates or shallow dishes. Place the flour on the first and season. Pour the lemon juice and zest, plus 3 tablespoons cold water, into the second dish, and sprinkle the polenta onto the third. Dip each slice of pork first into the flour, then the lemon juice and finally the polenta. Repeat until all the slices are coated. Place on a plate, cover and chill in the fridge for at least 15 minutes.
    3. Meanwhile, in a small bowl, combine the tomato salsa with the sweetcorn and salad onions.
    4. Heat 2 tablespoons oil in a large frying pan and gently fry 6 of the schnitzels for 3 minutes on each side until the coating is crisp and golden and the pork is thoroughly cooked. Keep warm on a plate under foil. Repeat and cook in 3 more batches. Serve the schnitzel with the salsa, fresh roquette and Waitrose Spicy Jacket Wedges (from the freezer cabinet).

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    Cook's tips

    Prepare the schnitzels a few hours in advance and chill before cooking. Layer between baking parchment or clingfilm to prevent sticking.

    Drinks recommendation

    A rosé would work best with the spicy and citrus flavours here. Try the ripe but fairly light Rosato Veronese, Cantina di Monteforte, Veneto, Italy.


    Average user rating

    5 stars