Cheesy Pork Schnitzels
with Creamy Peppercorn Sauce & Wedges
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
2
Garlic
1 sachet
Garlic & Herb Seasoning
1 packet
Mixed Salad Leaves
1 packet
Panko Breadcrumbs
(Contains: Wheat, Gluten; )
280 g
Pork Schnitzels
1
Cucumber
1 packet
Cream
(Contains: Milk; )
2 packet
Potato
1 packet
Grated Parmesan Cheese
(Contains: Milk; )
Nutrition Values
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Cut potato into wedges, then place on a lined oven tray. Drizzle with olive oil and season with salt. • Toss to coat, spread out evenly, then bake until tender, 25-30 minutes. Little cooks: Kids can help toss the wedges.
• Meanwhile, lightly crush black peppercorns (see ingredients) with a mortar and pestle or in their sachet using a rolling pin. Finely chop garlic. Slice cucumber into half-moons. • In a large bowl, add cucumber and mixed salad leaves. Set aside.
If you've added grated Parmesan cheese to your meal, add it to the pank breadcrumbs.
• Heat a large frying pan over high heat with enough olive oil to coat the base. • Cook pork schnitzel in batches, until golden and cooked through, 1-2 minutes each side. Transfer to a paper towel-lined plate.
• Wash and dry the frying pan, then return to medium-low heat with a drizzle of olive oil. Cook garlic until fragrant, 1 minute. • SPICY! Peppercorns can be spicy, use less if you're sensitive to heat! Add cream (see ingredients) and crushed peppercorns, then cook until warmed and fragrant, 1-2 minutes. Season to taste with salt.
• Add a drizzle of white wine vinegar and olive oil to the salad. Toss to coat. • Divide pork schnitzels between plates and spoon over creamy peppercorn sauce. • Serve with wedges and garden salad. Enjoy!
