Dukkah-Crusted Pork Schnitzel
with Roast Veggie Toss
- Gluten
- Eggs
- Gluten(Wheat)
- Sesame
- Soy
Eat like an Egyptian by adding dukkah to your dinner! Here, we add the tasty mix of seeds and spices to panko breadcrumbs to create a moreish crust for pork schnitzels. Served with roasted veggies and garlic aioli, it's a meal to remember.
6 unit
potatoes
1 unit
King Sweetie Capsicum
1 unit
onion
1 unit
carrot
1 unit
courgette
2 packet
pork schnitzels
2 packet
panko breadcrumbs
()
2 sachet
dukkah
()
1 bag
baby spinach leaves
1 packet
garlic aioli
()
olive oil
¼ cup
plain flour
()
¼ tsp
salt
2 unit
eggs
()
Preheat the oven to 240°C/220°C fan-forced. Cut the potato (unpeeled) into 1cm chunks. Thinly slice the King Sweetie capsicum into strips. Slice the red onion into 2cm wedges. Cut the carrot into 1cm rounds. Cut the courgette into 2cm chunks. TIP: Cut the veggies to the correct size so they cook in the allocated time.
Spread the potato, capsicum, onion, carrot and courgette over two oven trays lined with baking paper. Drizzle the veggies with olive oil, season with salt and pepper and toss to coat. Roast both trays until tender, 25-30 minutes.
While the veggies are roasting, separate the pork schnitzels. In a shallow bowl, combine the plain flour, the salt and a good pinch of pepper. In a second shallow bowl, whisk the eggs. In a third shallow bowl, combine the panko breadcrumbs and dukkah. Dip the pork schnitzels into the seasoned flour, followed by the egg and finally in the panko-dukkah mixture. Set aside on a plate.
In a large frying pan, add enough olive oil to coat the base of the pan over a high heat. Cook the crumbed pork schnitzels until golden on the outside and cooked through, 1-2 minutes each side. Transfer to a plate lined with paper towel.
Place the roasted veggies and baby spinach leaves in a large bowl. Toss to combine and season to taste with salt and pepper.
Divide the dukkah pork schnitzels and roast veggie toss between plates. Serve the garlic aioli on the side.
