Tonight, we're putting on the schnitz! With zesty lemon pepper in the crumb coating, a deluxe potato salad with caramelised onion and a garden salad with a tangy balsamic dressing, this meal is the best of the best!
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/ Serving 4 people
/ Serving 4 people
lemon pepper spice blend
panko breadcrumbs(ContainsGlutenMay be presentPeanuts, Tree Nuts, Milk, Soy, Sesame)
Bring a medium saucepan of salted water to the boil. Peel the potato and cut into 2cm chunks. Trim the green beans and slice into thirds. Thinly slice the brown onion. Thinly slice the tomato into half-moons. Grate the carrot (unpeeled). Zest the lemon to get a pinch, then slice into wedges. Finely chop the parsley and chives. Add the potato to the boiling water and cook until soft when pierced with a knife, 10-12 minutes. In the last 3 minutes of potato cook time, add the green beans. Drain and run under cold water to cool.
While the potato is cooking, heat a drizzle of olive oil in a large frying over a medium-high heat. Add the onion and cook, stirring regularly until softened, 5-6 minutes. Add the balsamic vinegar, water and brown sugar and mix well. Cook until dark and sticky, 6-8 minutes. Transfer to a large bowl and set aside to cool slightly.
While the onion is cooking, separate the pork schnitzels. In a shallow bowl, combine the plain flour, lemon pepper spice blend, the salt and a good pinch of pepper. In a second shallow bowl, whisk the eggs. In a third shallow bowl, add the lemon zest, parsley, panko breadcrumbs and a pinch of salt. Dip the pork schnitzels into the lemon pepper mixture, followed by the egg, and finally in the panko breadcrumbs. Set aside on a plate.
Return the frying pan to a medium-high heat with enough olive oil to coat the base of the pan. Working in batches, add the crumbed pork and cook until golden and cooked through, 1-2 minutes each side. Transfer to a plate lined with paper towel.
Add the potato, green beans, sour cream and chives to the bowl with the caramelised onion. Season generously with salt and pepper and toss to coat. TIP: Seasoning is key in this dish! Taste and season again with salt and pepper if you think it needs it! In a medium bowl, add the tomato, carrot, mixed salad leaves and balsamic & olive oil dressing and toss to coat. Season to taste with salt and pepper.
Divide the lemon pepper pork schnitzels and the salads between plates. Serve with the lemon wedges on the side.