German Inspired Pork Schnitzel
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German Inspired Pork Schnitzel

German Inspired Pork Schnitzel

with Roasted Potatoes and Beetroot

Golden, crispy and light, our take on the classic German schnitzel is a winning weeknight recipe. Whilst we’ve served ours with a peppery rocket salad and roasted beetroot and potatoes, in Germany, schnitzel comes in a surprising number of different variations. Jägerschnitzel is the most popular variety, served with a rich mushroom gravy, closely followed by Zigeunerschnitzel, where it is served alongside a zesty red pepper sauce. German food tastes even better in Germany – visit https://www.hellofresh.co.uk/landing/enjoygermanfood for your chance to win a foodie trip to the Black Forest!

Allergens:
Sulphites

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time40 minutes
Cooking time25 minutes
DifficultyMedium

Ingredients

serving amount

2

British Pork Loin Steaks

2

Beetroot

30

Panko Breadcrumbs

15

Honey

12

Balsamic Vinegar

(Contains Sulphites)

1

Dried Oregano

1

Lemon

40

Wild Rocket

1

Mint

1

Mayonnaise

450

Potatoes

Not included in your delivery

1

Olive Oil for the Crumb

2

Olive Oil for the Dressing

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Nutritional information

Energy (kcal)826 kcal
Energy (kJ)3456 kJ
Fat39 g
of which saturates7 g
Carbohydrate85 g
of which sugars30 g
Protein39 g
Salt1 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Baking Tray
•Bowl
•Plate
•Grill Pan

Instructions

Roast the Potatoes
1

Preheat your oven to 220°C. Chop the potatoes into 2cm chunks (no need to peel!) and pop on a baking tray. Drizzle with oil. Season with salt and pepper, toss to coat then spread out and roast on the middle shelf of your oven till golden and crispy, 30-35 mins, turning halfway.

Beetroot Time
2

Meanwhile, trim and peel each beetroot then chop each into eight wedges. TIP: Wear gloves if you don't want to stain your hands a funky pink colour! When the potatoes are halfway through cooking, add the beetroot to the tray, give everything a shake and return to the oven for the remainder of the time. TIP: The beetroot are cooked when you can just slip a knife through. Meanwhile, start to make the crumb!

Crumbs
3

Zest the lemon and pop into a bowl. Mix in the panko, oregano, olive oil for crumb (see ingredients for amount) and a good pinch of salt and pepper. Tip onto a plate. Bash the pork steak with a rolling pin until 1cm thick all over. Repeat with the other steak(s). Smear one side of the pork with a little mayo to cover it. Place mayo-side-down in the crumbs. Smear the exposed side with mayo and turn it over so both sides are coated. Repeat for the other steak(s).

Cook the Pork
4

Heat a good splash of oil in a frying pan on medium-high heat. When hot, carefully lay in the pork schnitzels and fry until golden and cooked through, turning halfway, 8-10 mins. IMPORTANT: The pork is cooked when no longer pink in the middle.

Make the Dressing
5

Meanwhile, pick the mint leaves from their stalks and roughly chop (discard the stalks). In a small bowl, stir together the balsamic vinegar, honey and olive oil (see ingredients for amount). Season to taste with a pinch of salt and pepper then stir through half the mint. Pop the rocket in a bowl and drizzle over half the dressing. Toss together just before serving.

Serve
6

Serve the roasted potatoes and beetroots on your plates topped with the pork schnitzel. Arrange the rocket alongside and finish all with a drizzle of remaining dressing and a scattering of remaining mint. Guten Appetit!

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