Dukkah Crumbed Pork Schnitzel
with Lemon Parsley Roast Vegetables & Garlic Sauce- Almond
- Sesame
- Wheat
- Gluten
- Eggs
- Milk
- Wheat
- Gluten
- Soy
- May contain traces of allergens
- Peanuts
- Pine nut
- Milk
- Walnut
- Brazil nut
- Pistachio
- Pecan
- Cashew
- Hazelnut
- Macadamia
Ingredients
1 sachet
Paprika Spice Blend
(May be present: Wheat, Gluten, Soy.)
1 sachet
Dukkah
(Contains: Almond, Sesame; May be present: Wheat, Gluten, Soy, Peanuts, Pine nut, Milk, Walnut, Brazil nut, Pistachio, Pecan, Cashew, Hazelnut, Macadamia.)
1 packet
Panko Breadcrumbs
(Contains: Wheat, Gluten; May be present: Gluten, Soy.)
280 g
Pork Schnitzel
1
Zucchini
1 packet
Garlic Sauce
(Contains: Sesame, Eggs, Milk;)
1
Brown Onion
1 packet
Parsley
1
Potato
1
Lemon
1
Carrot
1
Beetroot
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. Cut potato, carrot and zucchini into bite-sized chunks. Cut beetroot into 1cm chunks. Roughly chop brown onion. • Place veggies on a lined oven tray. Drizzle with olive oil, sprinkle with paprika spice blend, season with salt and toss to coat. • Roast until tender, 25-30 minutes. Set aside to cool slightly.
TIP: If your oven tray is crowded, divide between two trays.
• Meanwhile, slice lemon into wedges. • Roughly chop parsley.
If you've swapped to pork schnitzels, in a shallow bowl, combine the plain flour and the salt. In a second shallow bowl, whisk the egg. In a third shallow bowl, place panko breadcrumbs. Dip pork into flour mixture to coat, then into egg, and finally in breadcrumbs. Set aside on a plate.
----------CCM TEXT---------- • In a shallow bowl, combine the plain flour and salt. In a second shallow bowl, whisk the egg. In a third shallow bowl, combine panko breadcrumbs and dukkah. Dip pork schnitzels into flour mixture to coat, then into egg, and finally in breadcrumb mixture. Set aside on 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.
----------CCM TEXT---------- • When veggies have 10 minutes remaining, 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.
TIP: Add extra oil if needed so the crumbed pork doesn't stick to the pan!
• Add chopped parsley, the honey and a generous squeeze of lemon juice to the tray with the roast veggies. Toss until well combined. Season.
Slice pork. Divide dukkah crumbed pork schnitzel and lemon parsley roast vegetables between plates.
----------CCM TEXT---------- • Slice pork. • Divide dukkah crumbed pork schnitzel and lemon parsley roast vegetables between plates. • Serve with garlic sauce. Enjoy!
