Smooth and buttery mashed potatoes are served with a crispy golden crumbed pork schnitzel, sautéed cabbage and a fresh radish & green leaf salad. Sprinkled with sunflower seeds for a crunchy finish, you’ll love everything about this dish!
Panko-crumbed Pork Schnitty
Panko-crumbed Pork Schnitty
with mashed potatoes & sautéed cabbage
Hands on Time: 20 - 35 minutes
Overall Time: 30 - 50 minutes
Ingredients:
- Cabbage
- Cake Flour
- Green Leaves
- Panko Breadcrumbs
- Pork Schnitzel (without crumb)
- Potato
- Radish
- Red Wine Vinegar
- Sunflower Seeds
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
- Butter (optional)
- Milk (optional)
- Egg/s
MASH MOMENT
Place a pot of cold salted water over a high heat. Add the Potato chunks and bring to the boil. Once boiling, reduce the heat and simmer for 10-15 minutes until soft. Drain on completion, and mash with a potato masher or fork until smooth. Then, stir through a splash of milk or water and a knob of butter (optional). Season to taste.
CRUMB STATION
In a shallow dish, whisk 1 egg with 1 tbsp of water. Prepare two more shallow dishes: one containing the flour (seasoned lightly) and the other containing the crumb. Pat the schnitzel dry with some paper towel. Coat the schnitzel in the flour first, then in the egg, and lastly in the crumb. When passing through the crumb, press it into the meat so it sticks and coats evenly.
CRUNCHY Cabbage
Place a non-stick pan over a medium high heat with a drizzle of oil. When hot, fry the shredded Cabbage for 2-3 minutes until soft but still crunchy, shifting occasionally. Season to taste. Remove from the pan and cover to keep warm.
GOLDEN & GORGEOUS
Return the pan to a medium-high heat with enough oil to cover the base. When hot, fry the crumbed schnitzel for 1-2 minutes per side until golden and cooked through. You may need to do this step in batches. Remove from the pan on completion, drain on some paper towel and season to taste.
ALMOST THERE…
In a bowl, combine the rinsed green leaves, the Radish rounds, the vinegar (to taste), a drizzle of oil, and seasoning.
TIME TO DEVOUR!
Plate up the buttery mash. Side with the crisp golden schnitty, the sautéed Cabbage, and the radish salad. Sprinkle over the sunflower seeds. Divine, Chef!
MASH MOMENT
Place a pot of cold salted water over a high heat. Add the Potato chunks and bring to the boil. Once boiling, reduce the heat and simmer for 15-20 minutes until soft. Drain on completion, and mash with a potato masher or fork until smooth. Then, stir through a splash of milk or water and a knob of butter (optional). Season to taste.
CRUMB STATION
In a shallow dish, whisk 1 egg with 1 tbsp of water. Prepare two more shallow dishes: one containing the flour (seasoned lightly) and the other containing the crumb. Pat the schnitzels dry with some paper towel. Coat each schnitzel in the flour first, then in the egg, and lastly in the crumb. When passing through the crumb, press it into the meat so it sticks and coats evenly.
CRUNCHY Cabbage
Place a non-stick pan over a medium high heat with a drizzle of oil. When hot, fry the shredded Cabbage for 3-4 minutes until soft but still crunchy, shifting occasionally. Season to taste. Remove from the pan and cover to keep warm.
GOLDEN & GORGEOUS
Return the pan to a medium-high heat with enough oil to cover the base. When hot, fry the crumbed schnitzels for 1-2 minutes per side until golden and cooked through. You may need to do this step in batches. Remove from the pan on completion, drain on some paper towel and season to taste.
ALMOST THERE…
In a bowl, combine the rinsed green leaves, the Radish rounds, the vinegar (to taste), a drizzle of oil, and seasoning.
TIME TO DEVOUR!
Plate up the buttery mash. Side with the crisp golden schnitty, the sautéed Cabbage, and the radish salad. Sprinkle over the sunflower seeds. Divine, Chef!
MASH MOMENT
Place a pot of cold salted water over a high heat. Add the Potato chunks and bring to the boil. Once boiling, reduce the heat and simmer for 20-25 minutes until soft. Drain on completion, and mash with a potato masher or fork until smooth. Then, stir through a splash of milk or water and a knob of butter (optional). Season to taste.
CRUMB STATION
In a shallow dish, whisk 2 eggs with 2 tbsp of water. Prepare two more shallow dishes: one containing the flour (seasoned lightly) and the other containing the crumb. Pat the schnitzels dry with some paper towel. Coat each schnitzel in the flour first, then in the egg, and lastly in the crumb. When passing through the crumb, press it into the meat so it sticks and coats evenly.
CRUNCHY Cabbage
Place a non-stick pan over a medium high heat with a drizzle of oil. When hot, fry the shredded Cabbage for 4-5 minutes until soft but still crunchy, shifting occasionally. Season to taste. Remove from the pan and cover to keep warm.
GOLDEN & GORGEOUS
Return the pan to a medium-high heat with enough oil to cover the base. When hot, fry the crumbed schnitzels for 1-2 minutes per side until golden and cooked through. You may need to do this step in batches. Remove from the pan on completion, drain on some paper towel and season to taste.
ALMOST THERE…
In a bowl, combine the rinsed green leaves, the Radish rounds, the vinegar (to taste), a drizzle of oil, and seasoning.
TIME TO DEVOUR!
Plate up the buttery mash. Side with the crisp golden schnitty, the sautéed Cabbage, and the radish salad. Sprinkle over the sunflower seeds. Divine, Chef!
MASH MOMENT
Place a pot of cold salted water over a high heat. Add the Potato chunks and bring to the boil. Once boiling, reduce the heat and simmer for 20-25 minutes until soft. Drain on completion, and mash with a potato masher or fork until smooth. Then, stir through a splash of milk or water and a knob of butter (optional). Season to taste.
CRUMB STATION
In a shallow dish, whisk 2 eggs with 3 tbsp of water. Prepare two more shallow dishes: one containing the flour (seasoned lightly) and the other containing the crumb. Pat the schnitzels dry with some paper towel. Coat each schnitzel in the flour first, then in the egg, and lastly in the crumb. When passing through the crumb, press it into the meat so it sticks and coats evenly.
CRUNCHY Cabbage
Place a non-stick pan over a medium high heat with a drizzle of oil. When hot, fry the shredded Cabbage for 4-5 minutes until soft but still crunchy, shifting occasionally. Season to taste. Remove from the pan and cover to keep warm.
GOLDEN & GORGEOUS
Return the pan to a medium-high heat with enough oil to cover the base. When hot, fry the crumbed schnitzels for 1-2 minutes per side until golden and cooked through. You may need to do this step in batches. Remove from the pan on completion, drain on some paper towel and season to taste.
ALMOST THERE…
In a bowl, combine the rinsed green leaves, the Radish rounds, the vinegar (to taste), a drizzle of oil, and seasoning.
TIME TO DEVOUR!
Plate up the buttery mash. Side with the crisp golden schnitty, the sautéed Cabbage, and the radish salad. Sprinkle over the sunflower seeds. Divine, Chef!
Frequently Asked Questions
What is the preparation time for Panko-crumbed Pork Schnitty?
The preparation time for Panko-crumbed Pork Schnitty with mashed potatoes & sautéed cabbage is between 20 and 35 minutes.
What is the total time required to make Panko-crumbed Pork Schnitty with mashed potatoes & sautéed cabbage?
The total time required to make Panko-crumbed Pork Schnitty with mashed potatoes & sautéed cabbage is between 30 and 50 minutes.
How many servings does Panko-crumbed Pork Schnitty provide?
4 servings
What are the main ingredients in Panko-crumbed Pork Schnitty?
Cabbage, Cake Flour, Green Leaves, Panko Breadcrumbs, Pork Schnitzel (without crumb), Potato, Radish, Red Wine Vinegar, Sunflower Seeds
What is the nutritional information of Panko-crumbed Pork Schnitty?
Calories: 692, Carbs: 98 grams, Fat: grams, Protein: 50.5 grams, Sugar: 7.8 grams, Salt: 11 grams
How do I prepare Panko-crumbed Pork Schnitty?
ALMOST THERE…: In a bowl, combine the rinsed green leaves, the radish rounds, the vinegar (to taste), a drizzle of oil, and seasoning. MASH MOMENT: Place a pot of cold salted water over a high heat. Add the potato chunks and bring to the boil. Once boiling, reduce the heat and simmer for 15-20 minutes until soft. Drain on completion, and mash with a potato masher or fork until smooth. Then, stir through a splash of milk or water and a knob of butter (optional). Season to taste. GOLDEN & GORGEOUS: Return the pan to a medium-high heat with enough oil to cover the base. When hot, fry the crumbed schnitzels for 1-2 minutes per side until golden and cooked through. You may need to do this step in batches. Remove from the pan on completion, drain on some paper towel and season to taste. TIME TO DEVOUR!: Plate up the buttery mash. Side with the crisp golden schnitty, the sautéed cabbage, and the radish salad. Sprinkle over the sunflower seeds. Divine, Chef! CRUMB STATION: In a shallow dish, whisk 1 egg with 1 tbsp of water. Prepare two more shallow dishes: one containing the flour (seasoned lightly) and the other containing the crumb. Pat the schnitzels dry with some paper towel. Coat each schnitzel in the flour first, then in the egg, and lastly in the crumb. When passing through the crumb, press it into the meat so it sticks and coats evenly. CRUNCHY CABBAGE: Place a non-stick pan over a medium high heat with a drizzle of oil. When hot, fry the shredded cabbage for 3-4 minutes until soft but still crunchy, shifting occasionally. Season to taste. Remove from the pan and cover to keep warm.
What should be prepared from my kitchen to make Panko-crumbed Pork Schnitty?
Cabbage, Cake Flour, Green Leaves, Panko Breadcrumbs, Pork Schnitzel (without crumb), Potato, Radish, Red Wine Vinegar, Sunflower Seeds
How many calories does Panko-crumbed Pork Schnitty have?
692 calories
How much fat content does Panko-crumbed Pork Schnitty have?
grams
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