Clean Plate Pork Schnitzel & Miso Butter Sauce
with Chive Mash, Garlicky Green Beans and Cabbage
- Wheat
- Cereals containing gluten
- Sesame
- Soya
- Milk
- Hazelnuts
- Pecan Nuts
- Brazil nuts
- Nuts
- Almonds
- Macadamia Nuts
- Peanut
- Pistachio nuts
- Cashew nuts
- May contain traces of allergens
Make cleaning up fun with Scrub Daddy in the kitchen this spring! Bashed and breadcrumbed, schnitzel is a versatile way to enjoy meat that originated in Austria but is enjoyed across the world.
Ingredients
450 grams
Potatoes
2 unit(s)
British Pork Loin Steaks
50 grams
Breadcrumbs
(Contains: Wheat, Cereals containing gluten)
5 grams
Black Sesame Seeds
(Contains: Sesame May contain traces of: Hazelnuts, Pecan Nuts, Brazil nuts, Nuts, Almonds, Macadamia Nuts, Peanut, Pistachio nuts, Cashew nuts)
160 grams
Green Beans
1 unit(s)
Echalion Shallot
2 unit(s)
Garlic Clove
15 grams
Miso Paste
(Contains: Soya)
150 grams
Shredded Savoy Cabbage
20 grams
Unsalted Butter
(Contains: Milk)
1 bunch(es)
Chives
Not included in your delivery
1 unit(s)
Egg
¼ tsp
Salt for the Breadcrumbs
2 tbsp
Water for the Sauce
¾ tbsp
Honey
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Bring a large saucepan of water with ½ tsp salt to the boil for the potatoes. Chop the potatoes into 2cm chunks (peel first if you prefer). Finely chop the chives.
When boiling, add the potatoes to the water and cook until you can easily slip a knife through, 15-20 mins.
Once the potatoes are cooked, drain in a colander and return to the pan, off the heat. Add a knob of butter and a splash of milk (if you have any) and mash until smooth. Season with salt and pepper and stir through half of the chives. Cover with a lid to keep warm.
Meanwhile, sandwich each pork steak between two pieces of baking paper.
Pop onto a board, then give them a bash with a rolling pin or the bottom of a saucepan until they’re 1-2 cm thick. Season with salt and pepper. Crack the egg (see pantry for amount) into a medium bowl and whisk. Put the breadcrumbs and sesame seeds into another bowl, season with salt (see pantry for amount) and pepper.
Dip the pork into the egg and then the breadcrumbs, ensuring it's completely coated. Transfer to a clean plate. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging and discard any excess egg.
Pop a large frying pan on high heat and add enough oil to completely coat the bottom of the pan. TIP: You want the oil to be hot so the pork fries properly - heat for 2-3 mins before you add the pork.
Once hot, carefully lay the pork into the pan, reduce the heat to medium-high and fry until golden-brown, 2- 3 mins on each side.
Once golden, carefully transfer the pork steaks to a lined tray and bake on the top shelf until cooked through, 10-12 mins. IMPORTANT: The pork is cooked when no longer pink in the middle.
When cooked, transfer the pork to a plate lined with kitchen paper.
While the pork bakes, wipe out the pan.
In the meantime, trim the green beans. Halve, peel and thinly slice the shallot. Peel and grate the garlic (or use a garlic press).
Heat a drizzle of oil in a large frying pan on medium-high heat.
Once hot, add the shallot and cook until softened, 3-4 mins. Stir in the butter until melted, then add the water (see pantry for amount). Cook on a low heat until thickened slightly, for 1-2 mins.
Remove from the heat and add the miso and honey (see pantry for amount). Mix well until the sauce has thickened.
Once thickened, transfer to a bowl and cover to keep warm. Wipe out the pan.
Heat a drizzle of oil in the (now empty) frying pan on medium-high heat.
Once hot, add the green beans and cabbage and stir-fry until starting to char, 2-3 mins.
Stir in the garlic, then turn the heat down to medium and cook for 1 min. Turn the heat down to medium, then add a splash of water and immediately cover with a lid or some foil. Cook until the beans are tender, 4-5 mins.
Just before you are ready to serve, stir the remaining chives through the miso butter sauce.
Share your crispy pork to your plates with your mash, cabbage and green beans alongside.
Finish by spooning the miso butter sauce over the pork.
Scrub Daddy's Top Tip: Scissors, Paper, Scrub - swap rock for sponge, but lose at best of three and you're washing up.
