Seasoned Pork Schnitzel
with Roast Veggie Toss & Garlic-Herb Yoghurt- Gluten
- Eggs
- Gluten(Wheat)
- Milk
Who doesn’t love a good pork schnitzel? Coated with panko and a salt and pepper seasoning blend, then paired with a roast White Wine Vinegar veggie toss and a herby mayo that's anything but humble, we bet this will be a real hit in the household tonight. *This recipe is under 650kcal per serving.* *The current labour shortages have impacted availability of ingredients across the entire food supply chain. As such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!*
Ingredients
1
potato
1
parsnip
1
white turnip
1
carrot
1 bag
herbs
1 packet
pork schnitzels
1 packet
panko breadcrumbs
(Contains: Gluten(Wheat); )
1 bag
salad leaves
2 clove
garlic
1 packet
Greek-Style Yoghurt
(Contains: Milk; )
1 sachet
Seasoning Blend
Not included in your delivery
1
olive oil
1 tbs
plain flour
(Contains: Gluten; )
1
egg
(Contains: Eggs; )
1 drizzle
white wine vinegar
Nutrition Values
Utensils
Cooking Steps
Preheat oven to 240°C/220°C fan-forced. Cut potato, parsnip, white turnip and carrot into bite-sized chunks.
Place veggies on a lined oven tray. Drizzle with olive oil and season with salt and pepper. Toss to coat, spread out evenly, then roast until tender, 25-30 minutes.
TIP: If the veggies don't fit in a single layer, divide between two trays!
While the veggies are roasting, finely chop garlic. Roughly chop herbs. Heat a large frying pan over medium-high heat with a drizzle of olive oil. Cook garlic until fragrant, 1 minute. Transfer garlic oil to a small bowl, then add Greek-style yoghurt and 1/2 the herbs. Stir to combine and season to taste. Set aside.
Pull pork schnitzels apart (they may be stuck together). In a shallow bowl, whisk the plain flour, egg and seasoning blend until combined. In a second shallow bowl, place panko breadcrumbs. Dip pork into egg mixture, and then into panko breadcrumbs. Transfer to a plate.
When the veggies have 10 minutes cook time remaining, wipe out the frying pan, then return to high heat with enough olive oil to coat base of pan. Cook pork schnitzels, in batches, until golden and cooked through, 2-3 minutes each side. Transfer to a paper towel-lined plate. Set aside. To the tray of roasted veggies, add salad leaves and a drizzle of white wine vinegar. Gently toss to combine.
Slice seasoned pork schnitzel. Divide roast veggie toss and pork between plates. Serve with garlic and herb yoghurt. Garnish with remaining herbs to serve.
