Recipe

Pork Schnitzel with Asian Pot Salad

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Pork Schnitzel with Asian Pot Salad

Theres nothing better than crispy pork and potato salad, our version pumps things up so much more with this panko pork, sweet butternut, baby potato, pak choi and teriyaki potato salad.




Ingredients to serve 2

  • 300g x Pork Fillet Medallions
  • 60g x Panko Breadcrumbs
  • 20ml x Grated Parmesan
  • 200g x Baby Potatoes - halved
  • 200g x Butternut Chunks - cut to same size as potatoes
  • 75ml x Mayonnaise
  • 30ml x Teriyaki
  • 200g x Red Cabbage - shredded
  • ½ x Carrot - grated/julienne
  • 50g x Pak Choi
  • 75ml x DD Asian Dressing Base
  • 1 x Eggs - whisked (from your pantry)
  • All Purpose Flour (from your pantry)
  • Sunflower Oil (from your pantry)
  • Salt and Pepper (from your pantry)
  • Olive Oil (from your pantry)

Ingredients to serve 4

  • 600g x Pork Fillet Medallions
  • 120g x Panko Breadcrumbs
  • 40ml x Grated Parmesan
  • 400g x Baby Potatoes - halved
  • 400g x Butternut Chunks - cut to same size as potatoes
  • 150ml x Mayonnaise
  • 60ml x Teriyaki
  • 400g x Red Cabbage - shredded
  • 1 x Carrot - grated/julienne
  • 100g x Pak Choi
  • 150ml x DD Asian Dressing Base
  • 2 x Eggs - whisked (from your pantry)
  • All Purpose Flour (from your pantry)
  • Sunflower Oil (from your pantry)
  • Salt and Pepper (from your pantry)
  • Olive Oil (from your pantry)

Method

Before You Begin

Prepare your ingredients & cooking utensils: Use a chopping board and lay all the ingredients out. Take out any “Pantry Items”. Prepare three mixing bowls, one with your all purpose flour, one with your whisked egg and one with your breadcrumbs and parmesan. Be sure to season the contents of each and mix them through. Preheat your oven to 220°C.

Washing Instruction

Wash your hands, baby potatoes, red cabbage and carrots well. Rinse your pak choi thoroughly and drain on paper towel.

Gino's Tip

Make sure that you use a suitable oil for frying, stay away from using olive oil for deep frying. Canola or sunflower oil would be the best choice.

Step 1 - Potato and Butternut Salad

Cook your halved baby potatoes in a medium saucepan of salted water for 10-12 minutes until tender. Drain through a colander once done and allow to cool - placing it on a flat container and in the fridge, this will speed your cooling time down. Mix your butternut chunks in a large mixing bowl along with olive oil, salt and pepper. Scatter onto an oven tray and pop into the oven for 15-20 minutes. Mix your potatoes and butternut together once done along with your mayonnaise, season to taste with salt and pepper.

Step 2 - Asian Slaw

Whisk your DailyDish Asian Dressing Base along with some olive oil, salt and pepper - 1 part acid (DailyDish Asian Dressing Base) to 2-3 parts oil. Mix your shredded cabbage, grated/julienne carrot and pak choi in a large mixing bowl. Dress your salad just before serving, season lightly with salt and pepper as well.

Step 3 - Mini Schnitzels

Season your pork medallions with salt and pepper. Proceed to coat your pork medallions in your flour, then your whisked egg and finally in your panko breadcrumbs and parmesan mixture. Heat a large frying pan over med-high heat, add a shallow layer of sunflower oil and fry your pork medallions for 3-4 minutes on each side until golden and crisp.

TO SERVE

Divide your potato and butternut salad amongst your servings, drizzle with your teriyaki top with your dressed Asian slaw and mini schnitzels.