Summertime Pork Schnitzel

Name: Summertime Pork Schnitzel with Salad and New Potatoes
Total time: 25 min
Yield: 2
Cuisine: Fusion
Ingredients: 1 New Potatoes; 2 Pork Medallion; 1 Panko Breadcrumbs; 2 Sour Cream; 1 Dijon Mustard; ⅓ Balsamic Vinegar; 1 Olive Oil; 1 Wild Rocket; 1 Black Olives; ½ Lemon

with Salad and New Potatoes

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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!

Tags:

Healthy

Allergens:

Cereals containing gluten

•Milk

•Sulphites

•Mustard

The quantities provided above are averages only.

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.

Total25 minutes

Active

DifficultyMedium

Ingredients

serving amount

New Potatoes

Pork Medallion

Panko Breadcrumbs

(Contains: Cereals containing gluten)

Sour Cream

(Contains: Milk)

Dijon Mustard

(Contains: Sulphites, Mustard)

⅓

Balsamic Vinegar

(Contains: Sulphites)

Wild Rocket

Black Olives

Lemon

Not included in your delivery

Olive Oil

Nutritional information

/ per serving

Energy (kcal)594 kcal

Energy (kJ)2485 kJ

Fat30 g

of which saturates12 g

Carbohydrate43 g

of which sugars4 g

Protein40 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Knife

•Pot

•Mixing Bowl

•Grill Pan

•Strainer

•Plate

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.