Recipe

Pork Schnitzel & Mash

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Pork Schnitzel & Mash

Crispy schnitzel served with a fresh carrot fennel salad & baby potatoes coated in a mustard dressing.




Ingredients to serve 2

  • 300g x baby potatoes – cut in half
  • 2 tbsp x sunflower seeds
  • 2 x carrots – peel & grate coarsely
  • 2 x radishes – slice thinly
  • ½ x fennel bulb – trim end & slice bulb thinly
  • 2 tsp x Dijon mustard
  • 1 tbsp x apple cider vinegar
  • 2 x pork leg chops
  • 2 tbsp x flour
  • 1 x eggs (from your pantry) – beat lightly
  • 1 cup x panko breadcrumbs
  • olive oil (from your pantry)
  • salt & pepper (from your pantry)
  • paper towels (from your pantry)

Ingredients to serve 4

  • 600g x baby potatoes – cut in half
  • 4 tbsp x sunflower seeds
  • 4 x carrots – peel & grate coarsely
  • 4 x radishes – slice thinly
  • 1 x fennel bulb – trim end & slice bulb thinly
  • 4 tsp x Dijon mustard
  • 2 tbsp x apple cider vinegar
  • 4 x pork leg chops
  • 4 tbsp x flour
  • 2 x eggs (from your pantry) – beat lightly
  • 2 cups x panko breadcrumbs
  • olive oil (from your pantry)
  • salt & pepper (from your pantry)
  • paper towels (from your pantry)

Method

Step 1

Preparation: Boil the kettle. Prepare all ingredients as indicated above.

Step 2

Baby potatoes: Place a large saucepan on high heat and add boiling water with a pinch of salt. Add the baby potatoes and boil for 15 minutes until tender but not falling apart. If you can easily push a fork into the potatoes, they’re done. Drain.

Step 3

Sunflower seeds: Place a pan on high heat and dry toast for 2-3 minutes until browned. Toss often to make sure they don’t burn.

Step 4

Carrot fennel salad: Mix together the grated carrots, radish slices and fennel.

Step 5

Mustard dressing: Mix together the Dijon mustard, apple cider vinegar and whisk in the olive oil (4 tbsp for 4; 2 tbsp for 2) and season with salt and pepper.

Step 6

Pork schnitzel: Use a sharp knife and slice lengthways through the chop so that you have 2 thin chops. Season generously with salt and pepper. Place each chop in the flour first (make sure that it’s evenly coated), then dip in the egg mixture (shake off excess) and then in the panko mix (make sure to coat evenly). Place a pan on medium heat and add enough olive oil to cover the base of the pan. When hot, add the chops (they should sizzle gently when they hit the pan) and fry for 3-4 minutes a side until golden brown and cooked. Remove onto paper towels and season with salt and pepper.

Step 7

Serve by mixing HALF the dressing through the potatoes and the REST through the salad. Serve the pork schnitzel with the salad and potatoes on the side and top with the toasted sunflower seeds.