Lemon-Pepper Pork Schnitzel & Apple Salad
with Creamy Roast Potato & Beetroot Relish
We’re putting a pep in this pork schnitzel’s step by adding some lemon and pepper seasoning to the golden panko crumb. it will zap through the crunch, serve with creamy roast baby potatoes to really make this dish fun. You’ll be skipping to the dinner table in anticipation.
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Ingredients
1 packet
baby potatoes
1
apple
1 sachet
lemon pepper spice blend
1 packet
panko breadcrumbs
(Contains Gluten(Wheat); )
1 packet
pork schnitzels
1 bag
Mixed Salad Leaves
1 packet
Dill & Parsley Mayonnaise
(Contains Egg, Soy; )
1 packet
Beetroot Relish
Not included in your delivery
olive oil
2 tbs
plain flour
(Contains Gluten; )
¼ tsp
salt
1
egg
(Contains Egg; )
1 drizzle
vinegar (balsamic or white wine)
Nutrition Values
Utensils
Instructions
• Preheat oven to 240°C/220°C fan-forced. Halve baby potatoes. • Place potatoes on a lined oven tray. Drizzle with olive oil, season with salt and pepper and toss to coat. • Roast until tender, 25-30 minutes.
• Thinly slice apple into thin wedges. • In a shallow bowl, combine the plain flour and salt. In a second shallow bowl, whisk the egg. In a third shallow bowl, combine lemon pepper spice blend and panko breadcrumbs. • Separate pork schnitzels (if stuck together) to get two per person.
• Coat pork schnitzels first in the flour, followed by the egg and finally the breadcrumb mixture. Transfer to a plate.
• When the potatoes have 5 minutes remaining, heat a large frying pan over high heat with enough olive oil to coat the base. • When oil is hot, cook pork schnitzels in batches, until golden and cooked through, 1-2 minutes each side. Transfer to a paper towel-lined plate.
• In a large bowl, combine apple, mixed salad leaves and a drizzle of vinegar and olive oil. Season to taste. • Add dill & parsley mayonnaise to the tray with roasted potatoes and toss to combine. Season with salt and pepper.
• Slice pork schnitzels. • Divide lemon-pepper pork schnitzels, creamy roast potatoes and apple salad between plates. • Serve with beetroot relish. Enjoy!