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!
Potato - 200g
Cake Flour - 40ml
Panko Breadcrumbs - 100ml
Pork Schnitzel (without crumb) - 150g
Cabbage - 100g
Green Leaves - 20g
Radish - 20g
Red Wine Vinegar - 10ml
Sunflower Seeds - 10g
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!
Potato - 400g
Cake Flour - 85ml
Panko Breadcrumbs - 200ml
Pork Schnitzel (without crumb) - 300g
Cabbage - 200g
Green Leaves - 40g
Radish - 40g
Red Wine Vinegar - 20ml
Sunflower Seeds - 20g
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!
Potato - 600g
Cake Flour - 125ml
Panko Breadcrumbs - 300ml
Pork Schnitzel (without crumb) - 450g
Cabbage - 300g
Green Leaves - 60g
Radish - 60g
Red Wine Vinegar - 30ml
Sunflower Seeds - 30g
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!
Potato - 800g
Cake Flour - 160ml
Panko Breadcrumbs - 400ml
Pork Schnitzel (without crumb) - 600g
Cabbage - 400g
Green Leaves - 80g
Radish - 80g
Red Wine Vinegar - 40ml
Sunflower Seeds - 40g
Woolies Products in this dish
