Double Pork Schnitzels & Creamy Peppercorn Sauce
with Wedges & Garden Salad
Get some more pork on your fork with this delicious schnitty number! To perfectly complement the pork, whip up a super easy pepper sauce and pair this protein with crispy potato wedges and a simple garden salad.
Due to recent weather, you may see a few more potatoes in your meal kit this week! Sizes are a bit smaller right now, so our team picks enough to match your recipe. Big or small, you’ll always have the right amount for dinner.
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
1 packet
Light Cooking Cream
(Contains: Milk;)
1 packet
Panko Breadcrumbs
(Contains: Wheat, Gluten; May be present: Gluten, Soy.)
560 g
Pork Schnitzel
2
Potato
1
Tomato
1 sachet
Garlic & Herb Seasoning
1 sachet
Thyme
1 packet
Mixed Salad Leaves
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Cut potato into wedges, then place potato 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. TIP: If your oven tray is crowded, divide the wedges between two trays.
• Meanwhile, finely chop garlic. • Roughly chop cucumber. • In a large bowl, combine cucumber and mixed salad leaves. Set aside.
• In a shallow bowl, combine the plain flour and garlic & herb seasoning, then season with a pinch of salt. In a second shallow bowl, whisk the egg. In a third shallow bowl, place panko breadcrumbs. • Coat pork schnitzels in the flour mixture, followed by the egg, then in the panko breadcrumbs. Transfer to a plate.
• In a large frying pan, heat enough olive oil to coat the base over high heat. • Cook pork schnitzel in batches, until golden and cooked through, 1-2 minutes each side. Transfer to a paper towel-lined plate.
• Wash frying pan, then return to medium-low heat with a drizzle of olive oil. Cook garlic until fragrant, 1 minute. • Add light cooking cream and the cracked black pepper, then cook, stirring, until warmed and fragrant, 1-2 minutes. Season to taste with salt.
• Add a drizzle of vinegar and olive oil to the salad. Toss to coat. • Divide pork schnitzels between plates and spoon over the creamy peppercorn sauce. • Serve with wedges and garden salad. Enjoy!
