Premier Pork Schnitzel & Bacon Greens
with Mushroom Sauce & Sweet Potatoes
We've brought this pub classic straight to your kitchen, but made it just that much better! Pork schnitzels meet their match with all the best herbs in town and we've added diced bacon to your roasted greens for a double protein dinner delight!
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
Baby Broccoli
1 packet
Baby Spinach Leaves
90 g
Diced Bacon
(May be present: Soy, Milk.)
1 packet
Gravy Granules
(Contains: Gluten, Soy, Sulphites, Wheat; May be present: Milk, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Walnut.)
1 packet
Herb Crumbing Mix
(Contains: Gluten, Wheat; May be present: Soy, Milk, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Walnut.)
1 packet
Light Cooking Cream
(Contains: Milk;)
1 packet
Mustard Cider Dressing
280 g
Pork Schnitzel
1 packet
Sliced Mushrooms
1 sachet
Vegetable Stock Pot
2
Sweet Potato
Not included in your delivery
1 drizzle
olive oil
2 tbs
cornflour
1 piece
egg
(Contains: Eggs;)
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Cut sweet potato into bite-sized chunks. • Place sweet potato on a lined oven tray. • Drizzle with olive oil, season with salt and toss to coat. Roast until tender, 20-25 minutes.
• While sweet potato is roasting, in a large frying pan, heat a drizzle of olive oil over medium-high heat. Add sliced mushrooms and cook, tossing, until browned and softened, 8-10 minutes. • Add gravy granules, light cooking cream and a splash of water and cook, stirring, until the sauce is smooth and slightly thickened, 1-2 minutes. Season to taste. Transfer to a medium bowl. Cover to keep warm.
• While the mushrooms are cooking, combine the plain flour and the chicken-style stock powder in a shallow bowl. • In a second shallow bowl, whisk the egg. In a third shallow bowl, place herb crumbing mix. • Pull apart pork schnitzels. Dip pork into the flour mixture, followed by the egg and finally in the crumb mix. Transfer to a plate.
• Trim baby broccoli. • Wipe out frying pan and return pan to medium heat with a drizzle of olive oil. Add diced bacon and baby broccoli and cook, breaking up bacon with a spoon, until golden, 4-6 minutes. • In the last minute of cook time, add baby spinach leaves and toss until wilted. • Transfer to a bowl. Toss with mustard cider dressing (see ingredients) and season to taste. Cover to keep warm.
• Wipe out frying pan and return to medium-high heat with enough olive oil to cover the base. • Cook schnitzel in batches, until golden and cooked through, 1-2 minutes each side. Transfer to a paper towel-lined plate.
• Divide the pork schnitzel, bacon greens and roast sweet potatoes between plates. • Serve with the creamy mushroom sauce. Enjoy!
