Crispy pork schnitzel with mustard sauce, creamy potatoes & cucumber cos salad
Print RecipeServings: people
Equipment
- 1 Steamer pot
- 1 Jug
- 2 Shallow bowls
- 1 Plate
- 1 Frypan
- 1 Medium bowl
Ingredients
Start potatoes
- 600 g potatoes
Schnitzel
- 1 tbsp barbecue seasoning
- 1 egg
- 50 g parmesan cheese
- ½ cup / 30 g panko breadcrumbs or gluten-free breadcrumbs
- 500 g pork schnitzel
- 1 tbsp / 15 ml olive oil
Sauce
- 50 g cheddar cheese
- 1 tbsp / 15 ml olive oil
- 2 tsp Dijon mustard
- ½ cup / 125 ml coconut cream
Salad
- 1 cucumber
- 1 baby cos lettuce
- 1 carrot
- 1 tbsp / 15 ml balsamic vinegar
- 1 tbsp / 15 ml olive oil
- 1 bunch parsley optional
Finish potatoes
- ¼ cup / 80 g mayonnaise
- 1 tbsp honey
- 1 tsp Dijon mustard
Instructions
Before you start
- Bring a steamer pot of hot tap water to a boil. Boil a jug of water.
Cook potatoes
- Wash and cut the unpeeled 600 g potatoes into bite-sized chunks. Cook the potato in the steamer pot of boiling water for 12-15 minutes. Drain the pot. Set the potato aside to cool.
Prep schnitzel
- Meanwhile, in a shallow bowl, whisk 1 tbsp barbecue seasoning, a pinch of salt and 1 egg until combined. In a second shallow bowl, grate in 50 g parmesan cheese and add ½ cup panko breadcrumbs. Dip 500 g pork schnitzel into the egg mixture, then the parmesan-panko breadcrumbs. Set aside on a plate.
Cook schnitzel
- Heat a large frypan over medium-high heat with enough olive oil to cover the base. When oil is hot, cook pork schnitzel for 1-2 minutes on each side (in batches if needed) until golden and cooked through. Transfer to a paper towel-lined plate. Reserve the pan.
Make sauce
- Grate 50 g cheddar cheese. Heat 1 tbsp olive oil in a small pot on medium heat. Cook the cheese, 2 tsp Dijon mustard, ½ cup coconut cream and cook, stirring, for 1 minute or until warmed through. Season with pepper.Tip: Add a splash of water if you prefer a runnier sauce.
Make salad
- Adding to a bowl as you go - slice 1 cucumber in half lengthwise, then thinly slice. Roughly chop 1 baby cos lettuce. Peel and julienne or grate 1 carrot. Finely slice 1 bunch parsley. Add 1 tbsp balsamic vinegar and 1 tbsp olive oil and toss to combine. Season to taste with salt and pepper.
To finish
- Add ¼ cup mayonnaise, 1 tbsp honey and 1 tsp Dijon mustard to the drained steamer pot and whisk to combine. Then transfer the cooled potatoes in and season with salt and pepper. Gently stir to combine.TIP: Add a splash of water if the potato looks dry.
To serve
- Divide the creamy potatoes, cucumber cos salad and crispy pork schnitzel between plates. Drizzle the mustard sauce over the pork.
Nutrition
Calories: 771kcal | Carbohydrates: 73g | Protein: 43g | Fat: 34g | Saturated Fat: 14g | Cholesterol: 147mg | Sodium: 614mg | Potassium: 1442mg | Fiber: 7g | Sugar: 35g | Calcium: 346mg | Iron: 5mg
Dietary note: Be sure to check the label and ensure the ingredients match your dietary requirements/preferences.
Ingredients note: Nutritional information is an estimate based on average ingredients by all brands.
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