Juicy pork schnitzel is fried until golden and doused in a parsley-butter basting. Sided with roasted butternut half-moons and a lemony charred corn & cucumber salsa. Simply delicious!
Pork & Butternut Half-moons
Pork & Butternut Half-moons
with a charred corn salsa & a parsley butter
Hands on Time: 30 - 45 minutes
Overall Time: 45 - 60 minutes
Ingredients:
- Butternut Whole
- Corn
- Cucumber
- Fresh Parsley
- Lemon Juice
- Pork Schnitzel (without crumb)
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
- Butter
ROASTED BUTTERNUT
Preheat the oven to 200°C. Spread the butternut half-moons on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway).
CHARRED CORN
Place a pan over high heat with a drizzle of oil. When hot, fry the corn until lightly charred, 3-4 minutes (shifting occasionally). Remove from the pan and set aside.
GOLDEN PORK
When the butternut has 5-7 minutes remaining, return the pan to medium-high heat with a drizzle of oil. Pat the schnitzel dry with paper towel. When hot, fry the schnitzel until golden and cooked through, 30-60 seconds per side. In the final minute, baste with 20g of butter and the chopped parsley.
QUICK SALSA
In a bowl, combine the charred corn, the diced cucumber, the lemon juice (to taste), seasoning, and a drizzle of olive oil.
DINNER = SERVED
Plate up the butternut half-moons. Side with the corn salsa and the schnitzel doused in the parsley butter. Time to dine, Chef!
Butternut Whole - 1
Corn - 40g
Pork Schnitzel (without crumb) - 150g
Fresh Parsley - 3g
Cucumber - 50g
Lemon Juice - 10ml
ROASTED BUTTERNUT
Preheat the oven to 200°C. Spread the butternut half-moons on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway).
CHARRED CORN
Place a pan over high heat with a drizzle of oil. When hot, fry the corn until lightly charred, 3-4 minutes (shifting occasionally). Remove from the pan and set aside.
GOLDEN PORK
When the butternut has 5-7 minutes remaining, return the pan to medium-high heat with a drizzle of oil. Pat the schnitzel dry with paper towel. When hot, fry the schnitzel until golden and cooked through, 30-60 seconds per side. In the final minute, baste with 40g of butter and the chopped parsley.
QUICK SALSA
In a bowl, combine the charred corn, the diced cucumber, the lemon juice (to taste), seasoning, and a drizzle of olive oil.
DINNER = SERVED
Plate up the butternut half-moons. Side with the corn salsa and the schnitzel doused in the parsley butter. Time to dine, Chef!
Butternut Whole - 1
Corn - 80g
Pork Schnitzel (without crumb) - 300g
Fresh Parsley - 5g
Cucumber - 100g
Lemon Juice - 20ml
ROASTED BUTTERNUT
Preheat the oven to 200°C. Spread the butternut half-moons on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 30-35 minutes (shifting halfway).
CHARRED CORN
Place a pan over high heat with a drizzle of oil. When hot, fry the corn until lightly charred, 4-6 minutes (shifting occasionally). Remove from the pan and set aside.
GOLDEN PORK
When the butternut has 5-7 minutes remaining, return the pan to medium-high heat with a drizzle of oil. Pat the schnitzel dry with paper towel. When hot, fry the schnitzel until golden and cooked through, 30-60 seconds per side. You might have to do this step in batches. In the final minute, baste with 60g of butter and the chopped parsley.
QUICK SALSA
In a bowl, combine the charred corn, the diced cucumber, the lemon juice (to taste), seasoning, and a drizzle of olive oil.
DINNER = SERVED
Plate up the butternut half-moons. Side with the corn salsa and the schnitzel doused in the parsley butter. Time to dine, Chef!
Butternut Whole - 1
Corn - 120g
Pork Schnitzel (without crumb) - 450g
Fresh Parsley - 8g
Cucumber - 150g
Lemon Juice - 30ml
ROASTED BUTTERNUT
Preheat the oven to 200°C. Spread the butternut half-moons on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 30-35 minutes (shifting halfway).
CHARRED CORN
Place a pan over high heat with a drizzle of oil. When hot, fry the corn until lightly charred, 4-6 minutes (shifting occasionally). Remove from the pan and set aside.
GOLDEN PORK
When the butternut has 5-7 minutes remaining, return the pan to medium-high heat with a drizzle of oil. Pat the schnitzel dry with paper towel. When hot, fry the schnitzel until golden and cooked through, 30-60 seconds per side. You might have to do this step in batches. In the final minute, baste with 80g of butter and the chopped parsley.
QUICK SALSA
In a bowl, combine the charred corn, the diced cucumber, the lemon juice (to taste), seasoning, and a drizzle of olive oil.
DINNER = SERVED
Plate up the butternut half-moons. Side with the corn salsa and the schnitzel doused in the parsley butter. Time to dine, Chef!
Butternut Whole - 1
Corn - 160g
Pork Schnitzel (without crumb) - 600g
Fresh Parsley - 10g
Cucumber - 200g
Lemon Juice - 40ml
Woolies Products in this dish
