Pork Schnitzel & Cheddar Potatoes
with Onion Gravy & Avocado Salad
There you have it, a pork schnitzel and roast potato feast, but there’s a surprise hidden in here, ready to entertain you with dazzling flavours. It’s all in the Cheddar melted over the potatoes and a caramelised onion sauce for the pork. Sorry for spoiling the surprise but we couldn’t contain our excitement!
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Ingredients
2
potato
1 packet
Shredded Cheddar Cheese
(Contains Milk; )
1 packet
panko breadcrumbs
(Contains Gluten(Wheat); )
1 sachet
barbecue seasoning
1 packet
pork schnitzels
½
Onion
1 sachet
Gravy Granules
(Contains Soy, Sulphites, Gluten; May be present Milk, Peanut, Sesame, Almond, Pistachio nuts, Cashew, Walnut. )
1
Avocado
1 packet
Mixed Salad Leaves
Not included in your delivery
olive oil
2 tbs
plain flour
(Contains Gluten; )
1
egg
(Contains Egg; )
½ cup
boiling water
drizzle
vinegar (balsamic or white wine)
Nutrition Values
Utensils
Instructions
• Preheat oven to 240°C/220°C fan-forced. • Cut potato into bite-sized chunks. • Place on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. Bake until just tender, 18-20 minutes. • Lightly crush the semi-roasted potatoes on the tray. Sprinkle with shredded Cheddar cheese. Return to oven and bake until golden, a further 8-10 minutes.
• While the potatoes are baking, combine the plain flour and a pinch of salt in a shallow bowl. In a second shallow bowl, whisk the egg. In a third shallow bowl, place panko breadcrumbs and barbecue seasoning. • Pull apart pork schnitzels (if stuck together). • Coat each pork schnitzel first in the flour mixture, followed by the egg and finally the spiced breadcrumbs. Transfer to a plate.
• Boil the kettle. • Thinly slice onion (see ingredients). • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook onion until tender, 6-7 minutes. Set aside. • In a medium heatproof bowl, combine gravy granules and the boiling water (1/2 cup for 2 people / 1 cup for 4 people), whisking, until smooth, 1 minute. • Add onion and stir to combine. Cover to keep warm and set aside.
• Wipe out the frying pan and return to high heat with enough olive oil to coat the base. • Cook pork schnitzels in batches until golden and cooked through, 1-2 minutes each side. Transfer to a paper towel-lined plate.
• While the schnitzel is cooking, slice avocado in half, scoop out flesh and roughly chop. • In a large bowl, combine avocado, mixed salad leaves and a drizzle of vinegar and olive oil. Season to taste.
• Slice pork schnitzel. • Divide pork schnitzel, Cheddar crushed potatoes and avocado salad between plates. • Top pork with onion gravy to serve. Enjoy!