Summertime Pork Schnitzel
with Salad, New Potatoes and Capers
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!
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.
Ingredients
2
Pork Medallion
1
Panko Breadcrumbs
(Contains Cereals containing gluten)
2
Sour Cream
(Contains Milk)
350
New Potatoes
½
Lemon
½
Dijon Mustard
(Contains Sulphites, Mustard)
½
Balsamic Vinegar
(Contains Sulphites)
2
Wild Rocket
1
Lilliput Capers
Nutritional information
Utensils
Instructions
Boil a large pot of water with ¼ tsp of salt for the potatoes. Wash the potatoes (but keep the nutritious skins on). Cut the potatoes into quarters. Cook in the boiling water for 10-15 mins until cooked through.
Place your hand flat on each pork fillet and slice in half from the side. Lay the pork slices between 2 sheets of clingfilm. Whack the pork, using the base of a pan or a rolling pin, until it is 1cm thick.
Put the breadcrumbs in a big bowl with ½ tsp of salt and a good few grinds of black pepper. Coat each pork fillet evenly in a tbsp of sour cream. Press each fillet into the breadcrumbs until completely coated.
Heat 1 tbsp of oil in a large frying pan. Lay the pork schnitzels in the pan and cook for 3-4 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. We cooked the pork until it was ever so slightly pink in the middle.
Drain your potatoes when they’re done and rinse them under cold water for a minute. This will stop them from cooking further and cool them slightly for your lukewarm salad.
In a bowl, use a fork to whisk together the Dijon mustard, balsamic vinegar and 1½ tbsp of olive oil with a small pinch of salt and pepper.
Toss the rocket and slightly cooled potatoes with this vinaigrette. Scatter the capers on top. Tip: To sweeten the vinaigrette, you can add a pinch of sugar.
Serve the schnitzels on the new potato salad and sprinkle over some lemon zest.
