eCook Meal
Pork Milanese
with roasted baby potatoes & spiced golden butter
Milanese is the Italian way of making a schnitzel – this crumb contains Italian-style cheese to elevate the authentic flavour. Served with golden roasted baby potatoes, a fresh salad with balsamic glaze, and a drizzle of spiced garlic butter.
Serving guide
Choose your portion size.
ROAST EM’ UP
Preheat the oven to 200°C. Spread out the halved baby potatoes on a roasting tray in a single layer. Coat in oil, and some seasoning. Roast in the hot oven for 25-30 minutes until crispy on the outside and soft on the inside, shifting halfway.
SALAD TIME!
Toss the rinsed leaves, chopped olives and Cucumber half-moons with a drizzle of oil and season to taste.
GOLDEN FRY
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 cheesy crumb. Coat one Pork schnitzel in the flour first, then in the egg, and lastly in the cheesy crumb. When passing through the cheesy crumb, press it into the meat so it sticks and coats evenly. Repeat with the other schnitzels. Place a pan over a medium-high heat with enough oil to cover the base. When hot, fry the schnitzels for 1-2 minutes per side until golden and cooked through. Remove from the pan on completion, drain on paper towel, and season to taste.
FLAVOURED BUTTER
Remove any excess oil from the pan and wipe down. Place the pan on a low heat with 40g of butter, grated Garlic, and the Provençal Rub. Simmer until the butter foams and turns golden. Remove from the heat. Allow to cool slightly before seasoning to taste. Place the cooked schnitzels on a roasting tray and warm in the hot oven for 2-3 minutes before serving.
CRISPY DINNER
Plate up the roasted potatoes, side with crispy Pork milanese and pour over the spiced Garlic butter sauce. Serve with the side salad and drizzle with the balsamic glaze. Garnish with the chopped Parsley. Enjoy, Chef!
ROAST EM’ UP
Preheat the oven to 200°C. Spread out the halved baby potatoes on a roasting tray in a single layer. Coat in oil, and some seasoning. Roast in the hot oven for 30-35 minutes until crispy on the outside and soft on the inside, shifting halfway.
SALAD TIME!
Toss the rinsed leaves, chopped olives and Cucumber half-moons with a drizzle of oil and season to taste.
GOLDEN FRY
In a shallow dish, whisk 2 eggs with 1 tbsp of water. Prepare two more shallow dishes: one containing the flour (seasoned lightly) and the other containing the cheesy crumb. Coat one Pork schnitzel in the flour first, then in the egg, and lastly in the cheesy crumb. When passing through the cheesy crumb, press it into the meat so it sticks and coats evenly. Repeat with the other schnitzels. Place a pan over a medium-high heat with enough oil to cover the base. When hot, fry the schnitzels for 1-2 minutes per side until golden and cooked through. Remove from the pan on completion, drain on paper towel, and season to taste.
FLAVOURED BUTTER
Remove any excess oil from the pan and wipe down. Place the pan on a low heat with 80g of butter, grated Garlic, and the Provençal Rub. Simmer until the butter foams and turns golden. Remove from the heat. Allow to cool slightly before seasoning to taste. Place the cooked schnitzels on a roasting tray and warm in the hot oven for 2-3 minutes before serving.
CRISPY DINNER
Plate up the roasted potatoes, side with crispy Pork milanese and pour over the spiced Garlic butter sauce. Serve with the side salad and drizzle with the balsamic glaze. Garnish with the chopped Parsley. Enjoy, Chef!
ROAST EM’ UP
Preheat the oven to 200°C. Spread out the halved baby potatoes on a roasting tray in a single layer. To make sure they get crispy, don’t overcrowd the tray – use two trays if necessary. Coat in oil, and some seasoning. Roast in the hot oven for 35-40 minutes until crispy on the outside and soft on the inside, shifting halfway.
SALAD TIME!
Toss the rinsed leaves, chopped olives and Cucumber half-moons with a drizzle of oil and season to taste.
GOLDEN FRY
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 cheesy crumb. Coat one Pork schnitzel in the flour first, then in the egg, and lastly in the cheesy crumb. When passing through the cheesy crumb, press it into the meat so it sticks and coats evenly. Repeat with the other schnitzels. Place a pan over a medium-high heat with enough oil to cover the base. When hot, fry the 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 paper towel, and season to taste.
FLAVOURED BUTTER
Remove any excess oil from the pan and wipe down. Place the pan on a low heat with 100g of butter, grated Garlic, and the Provençal Rub. Simmer until the butter foams and turns golden. Remove from the heat. Allow to cool slightly before seasoning to taste. Place the cooked schnitzels on a roasting tray and warm in the hot oven for 2-3 minutes before serving.
CRISPY DINNER
Plate up the roasted potatoes, side with crispy Pork milanese and pour over the spiced Garlic butter sauce. Serve with the side salad and drizzle with the balsamic glaze. Garnish with the chopped Parsley. Enjoy, Chef!
ROAST EM’ UP
Preheat the oven to 200°C. Spread out the halved baby potatoes on a roasting tray in a single layer. To make sure they get crispy, don’t overcrowd the tray – use two trays if necessary. Coat in oil, and some seasoning. Roast in the hot oven for 35-40 minutes until crispy on the outside and soft on the inside, shifting halfway.
SALAD TIME!
Toss the rinsed leaves, chopped olives and Cucumber half-moons with a drizzle of oil and season to taste.
GOLDEN FRY
In a shallow dish, whisk 3 eggs with 2 tbsp of water. Prepare two more shallow dishes: one containing the flour (seasoned lightly) and the other containing the cheesy crumb. Coat one Pork schnitzel in the flour first, then in the egg, and lastly in the cheesy crumb. When passing through the cheesy crumb, press it into the meat so it sticks and coats evenly. Repeat with the other schnitzels. Place a pan over a medium-high heat with enough oil to cover the base. When hot, fry the 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 paper towel, and season to taste.
FLAVOURED BUTTER
Remove any excess oil from the pan and wipe down. Place the pan on a low heat with 140g of butter, grated Garlic, and the Provençal Rub. Simmer until the butter foams and turns golden. Remove from the heat. Allow to cool slightly before seasoning to taste. Place the cooked schnitzels on a roasting tray and warm in the hot oven for 2-3 minutes before serving.
CRISPY DINNER
Plate up the roasted potatoes, side with crispy Pork milanese and pour over the spiced Garlic butter sauce. Serve with the side salad and drizzle with the balsamic glaze. Garnish with the chopped Parsley. Enjoy, Chef!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R105.42
for 4 servings · R26.35 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
-
Pitted Kalamata Olives needs 100 gKalamata Olives 825 g 825 g at R149.99 · 12% of packR18.18
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Garlic Cloves needs 4Baby Potatoes with Garlic & Herb Butter 350 g R22.99 · whole pack (size can't be divided)R22.99
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Salad Leaves needs 80 gWhole Spinach 350 g 350 g at R19.99 · 23% of packR4.57
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Cucumber needs 200 gMini Cucumbers 350 g 350 g at R31.99 · 57% of packR18.28
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Fresh Parsley needs 15 gGarlic and Parsley Bruschetta 150 g 150 g at R56.99 · 10% of packR5.70
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Baby Potatoes needs 1 kgBaby Potatoes 700 g 700 g at R24.99 · 1.43× packR35.70
Not in the Woolies basket — source these elsewhere:
- Cheesy Crumb
- NOMU Provençal Rub
- Cake Flour
- Pork Schnitzel (without crumb)
- Balsamic Glaze
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Pork Milanese?
The preparation time for Pork Milanese with roasted baby potatoes & spiced golden butter is between 30 and 45 minutes.
What is the total time required to make Pork Milanese with roasted baby potatoes & spiced golden butter?
The total time required to make Pork Milanese with roasted baby potatoes & spiced golden butter is between 35 and 55 minutes.
How many servings does Pork Milanese provide?
4 servings
What are the main ingredients in Pork Milanese?
Baby Potato, Balsamic Glaze, Cake Flour, Cheesy Crumb, Cucumber, Garlic, NOMU Provençal Rub, Parsley, Pitted Kalamata Olives, Pork Schnitzel (without crumb), Salad Leaves
What is the nutritional information of Pork Milanese?
Calories: 819, Carbs: 107 grams, Fat: grams, Protein: 54.4 grams, Sugar: 21.7 grams, Salt: 1540 grams
How do I prepare Pork Milanese?
CRISPY DINNER: Plate up the roasted potatoes, side with crispy pork milanese and pour over the spiced garlic butter sauce. Serve with the side salad and drizzle with the balsamic glaze. Garnish with the chopped parsley. Enjoy, Chef! SALAD TIME!: Toss the rinsed leaves, chopped olives and cucumber half-moons with a drizzle of oil and season to taste. GOLDEN FRY: In a shallow dish, whisk 2 eggs with 1 tbsp of water. Prepare two more shallow dishes: one containing the flour (seasoned lightly) and the other containing the cheesy crumb. Coat one pork schnitzel in the flour first, then in the egg, and lastly in the cheesy crumb. When passing through the cheesy crumb, press it into the meat so it sticks and coats evenly. Repeat with the other schnitzels. Place a pan over a medium-high heat with enough oil to cover the base. When hot, fry the schnitzels for 1-2 minutes per side until golden and cooked through. Remove from the pan on completion, drain on paper towel, and season to taste. ROAST EM’ UP: Preheat the oven to 200°C. Spread out the halved baby potatoes on a roasting tray in a single layer. Coat in oil, and some seasoning. Roast in the hot oven for 30-35 minutes until crispy on the outside and soft on the inside, shifting halfway. FLAVOURED BUTTER: Remove any excess oil from the pan and wipe down. Place the pan on a low heat with 80g of butter, grated garlic, and the Provençal Rub. Simmer until the butter foams and turns golden. Remove from the heat. Allow to cool slightly before seasoning to taste. Place the cooked schnitzels on a roasting tray and warm in the hot oven for 2-3 minutes before serving.
What should be prepared from my kitchen to make Pork Milanese?
Baby Potato, Balsamic Glaze, Cake Flour, Cheesy Crumb, Cucumber, Garlic, NOMU Provençal Rub, Parsley, Pitted Kalamata Olives, Pork Schnitzel (without crumb), Salad Leaves
How many calories does Pork Milanese have?
819 calories
How much fat content does Pork Milanese have?
grams