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Crispy pork schnitzel with mustard sauce, creamy potatoes & cucumber cos salad recipe

Crispy pork schnitzel with mustard sauce, creamy potatoes & cucumber cos salad

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings 4 people
Appliance/Function:

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 panko breadcrumbs or gluten-free breadcrumbs
  • 500 g pork schnitzel
  • 1 tbsp olive oil

Sauce

  • 50 g cheddar cheese
  • 1 tbsp olive oil
  • 2 tsp Dijon mustard
  • ½ cup coconut cream

Salad

  • 1 cucumber
  • 1 baby cos lettuce
  • 1 carrot
  • 1 tbsp balsamic vinegar
  • 1 tbsp olive oil
  • 1 bunch parsley optional

Finish potatoes

  • ¼ cup 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