Pork Schnitzel with Summery Pineapple Salsa
- Gluten
- Wheat
- Milk
- Soy
- May contain traces of allergens
November in Australia: It’s hot, sticky and a little bit tacky, but always enjoyable. A little like this sweet pineapple salsa. Go on, grab your Crocodile Dundee hat, pop in the Kath & Kim DVD and tell him he’s dreaming, because it’s time to make like Muriel and send this classic Aussie schnitzel straight to the pool room. Taste the cultural cringe, reinvented, possums!
Ingredients
300 g
sweet potato
1 cup
panko breadcrumbs
(Contains: Gluten, Wheat; May be present: Soy.)
½
lemon
4
pork schnitzels
1
pineapple
½ bunch
coriander
1 bunch
spring onions
1 head
Gem Lettuce
Not included in your delivery
2 tbs
olive oil
2 tbs
plain flour
(Contains: Gluten, Wheat;)
2 tbs
milk
(Contains: Milk;)
¼ cup
vegetable oil
Utensils
Cooking Steps
Preheat the oven to 200°C/180°C fan-forced. To prepare the ingredients, cut the sweet potato into 5 mm thick discs (unpeeled). Peel the pineapple and cut into 1 cm thick slices. Finely chop the coriander and finely slice the spring onions. Shred the gem lettuce. Lastly, zest and juice the lemon.
Toss the sweet potato in half of the olive oil and season with salt and pepper. Place in a single layer on a lined oven tray and cook for 25-30 minutes or until tender and golden.
Now it’s time to set up your crumbing station. Place the flour in a shallow bowl, the milk in a second bowl and the panko breadcrumbs and lemon zest in a third bowl. Season the pork schnitzels with salt and pepper. Then, dip in the flour, followed by the milk and finally coat in the breadcrumb mixture. Place on a plate until ready to fry.
Heat a lightly greased chargrill pan over a medium-high heat. Add the pineapple slices and cook for 1-2 minutes on each side or until lightly grilled. Remove. Cut into cubes and toss with the coriander, spring onion and a drizzle of olive oil. Season to taste with salt and pepper
Heat the vegetable oil in a medium frying pan over a medium-high heat. Add the schnitzels and cook for 1-2 minutes on each side, or until golden and cooked through. Transfer to a paper towel lined plate to drain.
To serve, divide the sweet potato and schnitzels between plates. Top the schnitzels with the pineapple salsa. Serve with a side salad of gem lettuce drizzled with a little olive oil and the lemon juice.
