Top Pork Schnitzel & Bacon Brussels Sprouts

• While the sweet potato is roasting, heat a large 
frying pan over medium-high heat with a drizzle of 
olive oil.
• Add sliced mushroom 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 with salt and pepper. 
• Transfer to a medium bowl. Cover to keep warm.

• While the mushrooms are cooking, combine  
the plain flour and stock concentrate 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 into the 
crumb mix. Transfer to a plate. 

• Thinly slice Brussels sprouts.
• Cut bacon into 1cm pieces.
• Wipe out frying pan and return pan to medium heat 
with a drizzle of olive oil. Add Brussels sprouts and 
bacon and cook until golden, 5-6 minutes.
• 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 pork schnitzel in batches, until golden and 
cooked through, 1-2 minutes each side. 
• Transfer to a paper towel-lined plate.