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Crispy Pork Schnitzel and Creamy Bacon Tagliatelle
Crispy Pork Schnitzel and Creamy Bacon Tagliatelle

Crispy Pork Schnitzel and Creamy Bacon Tagliatelle

with Baby Plum Tomato & Rocket Salad and Chives

Recipe Development Team
Recipe Development TeamUpdated on September 25, 2025

Pairing pork steaks with smoked bacon lardons, this indulgent Crispy Pork Schnitzel and Creamy Bacon Tagliatelle brings a restaurant quality experience straight into your home.

Tags:
Egg(s) not included
New
High Protein
Family Friendly
Allergens:
Wheat
Cereals containing gluten
Egg
Milk

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total40 minutes
Active 35 minutes
DifficultyMedium

Ingredients

serving amount

1 unit(s)

Onion

125 grams

Baby Plum Tomatoes

2 unit(s)

British Pork Loin Steaks

50 grams

Breadcrumbs

(Contains: Wheat, Cereals containing gluten)

60 grams

British Smoked Bacon Lardons

120 grams

Sliced Mushrooms

250 grams

Fresh Tagliatelle

(Contains: Cereals containing gluten, Egg, Wheat May contain traces of: Crustaceans, Fish, Milk, Molluscs, Nuts, Soya, Walnuts, Mustard)

150 grams

Creme Fraiche

(Contains: Milk)

10 grams

Chicken Stock Paste

1 bunch(es)

Chives

40 grams

Parmigiano Reggiano

(Contains: Milk)

40 grams

Wild Rocket

Not included in your delivery

½ tsp

Sugar for the Dressing

1 tbsp

Olive Oil for the Dressing

1 unit(s)

Egg

¼ tsp

Salt for the Breadcrumbs

150 milliliter(s)

Water for the Sauce

Nutritional information

Energy (kJ)4813 kJ
Energy (kcal)1150 kcal
Fat52 g
of which saturates25.6 g
Carbohydrate102.6 g
of which sugars10.6 g
Dietary Fibre7.8 g
Protein63 g
Salt3.69 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Bowl
Pan
Rolling Pin
Medium Saucepan
Baking Paper
Baking Tray
Kitchen Shears

Cooking Instructions and Tips

Get Started
1

Preheat your oven to 240°C/220°C fan/gas mark 9.

Halve, peel and thinly slice the onion

Heat a drizzle of oil in a large frying pan on medium-low heat. Once hot, add the onion, season with salt and pepper and fry, stirring occasionally, until golden, 10-12 mins.

Once golden, transfer the onion to a small bowl and set aside for later.

Meanwhile, halve the baby plum tomatoes. In a large salad bowl, combine the sugar and olive oil for the dressing (see pantry for both amounts). Stir in the tomatoes, season with salt and pepper and set aside to macerate.

Oh Crumbs!
2

Sandwich each pork steak between two pieces of baking paper or cling film. Pop onto a board, then give them a bash with a rolling pin or the bottom of a saucepan until they're 1-2cm thick. Season with salt and pepper.

Crack the egg (see pantry for amount) into a bowl and whisk.

Put the breadcrumbs into another bowl, season with salt (see pantry for amount) and pepper.

Dip the pork into the egg and then the breadcrumbs, ensuring they're completely coated. Transfer to a clean plate and set aside for now. IMPORTANT: Wash your hands and equipment after handling raw meat and discard any excess egg.

Fry the Pork Schnitzels
3

Pop the (now empty) frying pan on high heat and add enough oil to completely coat the bottom of the pan. TIP: You want the oil to be hot so the pork fries properly - heat for 2-3 mins before you add the pork.

Once hot, carefully lay the pork into the pan, reduce the heat to medium-high and fry until golden-brown, 2- 3 mins on each side. 

Once golden, carefully transfer the pork steaks to a lined tray and bake on the top shelf until cooked through, 10-12 mins. IMPORTANT: The pork is cooked when no longer pink in the middle.

Once cooked, transfer the pork to a plate lined with kitchen paper. 

Bring on the Bacon
4

Return the (now empty) frying pan to medium-high heat with a drizzle of oil.

Once hot, add the bacon lardons and mushrooms. Stir-fry until golden, 4-5 mins. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook bacon thoroughly.

Meanwhile, bring a large saucepan of water to the boil with ½ tsp salt.

When boiling, add the tagliatelle to the water and bring back to the boil. Cook until tender, 3-4 mins.

All together Now
5

Add the caramelised onion to the bacon pan along with the creme fraiche, chicken stock paste and water for the sauce (see pantry for amount). Bring to the boil, then lower the heat and simmer until thickened slightly, 3-4 mins.

Meanwhile, finely chop the chives (use scissors if easier).

Once cooked, stir the cooked pasta, half the chives and two thirds of the Parmigiano Reggiano through the sauce until melted and combined, 1-2 mins. 

Finish and Serve
6

When everything's ready, thinly slice the pork schnitzel widthways. 

Share the pasta and schnitzels between your serving bowls.

Add the rocket to the tomato bowl and toss to combine. Serve your salad alongside the pasta.

Sprinkle the remaining chives and remaining Parmigiano Reggiano all over to finish. 

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