Summertime Pork Schnitzel
with Salad and New Potatoes
- Cereals containing gluten
- Milk
- Sulphites
- Mustard
Food can be a great opportunity for increasing your vocabulary and nowhere is this more apparent than with the word ‘schnitzel’. We conjured up a thousand ideas on what this word could mean, though it turns out it simply means ‘cut’ (as in a ‘cut’ of meat). The schnitzel also happens to be a close cousin of the escalope, the milanese and the milanesa in case you need to order it abroad!
Ingredients
1
New Potatoes
2
Pork Medallion
1
Panko Breadcrumbs
(Contains: Cereals containing gluten)
2
Sour Cream
(Contains: Milk)
1
Dijon Mustard
(Contains: Sulphites, Mustard)
⅓
Balsamic Vinegar
(Contains: Sulphites)
1
Wild Rocket
1
Black Olives
½
Lemon
Not included in your delivery
1
Olive Oil
Utensils
Instructions
Boil a large pot of water with a pinch of salt for the potatoes. Wash the potatoes (but keep the nutritious skins on). Cut your potatoes into quarters. Cook in the boiling water for 10-15 mins, until cooked through.
Put the breadcrumbs in a big bowl with a pinch of salt and a few good grinds of black pepper. Coat each pork medallion evenly in the sour cream, then press each medallion into the breadcrumbs until completely coated. Tip: You’ve now made pork schnitzels!
Heat a splash of oil in a large frying pan. Lay your pork in the pan and cook for 4-5 mins on each side. Tip: Cook these in batches to make sure the pan retains its heat and gives a lovely golden colour to the schnitzels. The pork is cooked when it is no longer pink in the middle.
Drain your potatoes when they’re done and rinse them under cold water for 1 minute. Tip: This will stop them from cooking further and cool them slightly for your warm potato salad.
In a bowl, use a fork to whisk together the Dijon mustard, balsamic vinegar and olive oil (as stated in the ingredient list) with a small pinch of salt and pepper. Tip: To sweeten the dressing, you can add a pinch of sugar if you have any.
Toss the rocket and your slightly cooled potatoes in the dressing. Halve the olives and scatter them on top.
Serve your schnitzels on your potato salad and sprinkle over some lemon zest.
