We've turbo-charged schnitzel night! Special additions like a too-good-to-be-true creamy peppercorn sauce, golden chunks of potato wedges and a robust salad are what it's all about. Happy days indeed!
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garlic & herb seasoning
panko breadcrumbs(ContainsGlutenMay be presentPeanuts, Tree Nuts, Milk, Soy, Sesame)
white wine vinegar
Preheat the oven to 240°C/220°C fan-forced. Cut the 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.
While the wedges are baking, lightly crush the black peppercorns (see ingredients) with a mortar and pestle or in their sachet using a rolling pin. Finely chop the garlic. Roughly chop the tomato and cucumber. In a large bowl, add the tomato, cucumber and mixed salad leaves. Set aside.
Pull the pork schnitzels apart (they may be stuck together). In a shallow bowl, combine the plain flour and garlic & herb seasoning, then season with pepper. In a second shallow bowl, whisk the egg. In a third shallow bowl, place the panko breadcrumbs. Coat the pork schnitzels in the flour mixture, followed by the egg and finally the panko breadcrumbs. Transfer to a plate.
Heat a large frying pan over a high heat with enough olive oil to coat the base of the pan. When the oil is hot, cook the pork schnitzels, in batches, until golden and cooked through, 2-3 minutes each side. Transfer to a plate lined with paper towel.
Wash and dry the frying pan, then return to a medium-low heat with a drizzle of olive oil. Cook the garlic until fragrant, 1 minute. Add the longlife cream (see ingredients) and crushed peppercorns and cook until warmed and fragrant, 1-2 minutes. Season to taste with salt.
Add the white wine vinegar and a drizzle of olive oil to the salad. Toss to coat. Divide the pork schnitzels between plates and spoon over the creamy peppercorn sauce. Serve with the wedges and garden salad.