Every cooking enthusiast knows salt brings out the flavour in food, but did you know a squeeze of lemon can have the same effect? This UCOOK recipe proves that taste bud tip with butter-basted, lemony pork schnitzel drizzled with pan juices. Sided with oven roasted potato fries, a sour cream sauce, and a simple green salad.
Lemon & Herb Pork Schnitzel
Lemon & Herb Pork Schnitzel
with potato fries & a sour cream dipping sauce
Hands on Time: 20 - 35 minutes
Overall Time: 35 - 50 minutes
Ingredients:
- Fresh Chives
- Lemon Juice
- NOMU One For All Rub
- Pork Schnitzel (without crumb)
- Potato
- Salad Leaves
- Sour Cream
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
- Butter
FRIES
Preheat the oven to 200°C. Spread the Potato fries on a roasting tray. Coat generously in oil and season. Roast in the hot oven until crispy, 25-30 minutes (shifting halfway).
SOME PREP
Pat the schnitzels dry with paper towel. Coat in the NOMU rub, a drizzle of oil, and seasoning. In a small bowl, combine the sour cream with ½ the chopped chives, loosen with a splash of water, and season. In a salad bowl, toss the shredded leaves with a drizzle of olive oil and seasoning.
FRY THE Pork
When the fries have 10-15 minutes to go, place a grill pan or a pan over medium high-heat. When hot, sear the schnitzels until browned, 30-60 seconds per side. In the final 30 seconds, baste with a knob of butter and the lemon juice. Remove from the pan, reserving any pan juices, and season.
TIME TO EAT
Plate up the fries alongside the lemony schnitzels and drizzle over the reserved pan juices. Serve the sour cream on the side for dunking. Side with the dressed leaves. Garnish with the remaining chives. Well done, Chef!
FRIES
Preheat the oven to 200°C. Spread the Potato fries on a roasting tray. Coat generously in oil and season. Roast in the hot oven until crispy, 25-30 minutes (shifting halfway).
SOME PREP
Pat the schnitzels dry with paper towel. Coat in the NOMU rub, a drizzle of oil, and seasoning. In a small bowl, combine the sour cream with ½ the chopped chives, loosen with a splash of water, and season. In a salad bowl, toss the shredded leaves with a drizzle of olive oil and seasoning.
FRY THE Pork
When the fries have 10-15 minutes to go, place a grill pan or a pan over medium high-heat. When hot, sear the schnitzels until browned, 30-60 seconds per side. In the final 30 seconds, baste with a knob of butter and the lemon juice. Remove from the pan, reserving any pan juices, and season.
TIME TO EAT
Plate up the fries alongside the lemony schnitzels and drizzle over the reserved pan juices. Serve the sour cream on the side for dunking. Side with the dressed leaves. Garnish with the remaining chives. Well done, Chef!
FRIES
Preheat the oven to 200°C. Spread the Potato fries on a roasting tray. Coat generously in oil and season. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway).
SOME PREP
Pat the schnitzels dry with paper towel. Coat in the NOMU rub, a drizzle of oil, and seasoning. In a small bowl, combine the sour cream with ½ the chopped chives, loosen with a splash of water, and season. In a salad bowl, toss the shredded leaves with a drizzle of olive oil and seasoning.
FRY THE Pork
When the fries have 10-15 minutes to go, place a grill pan or a pan over medium high-heat. When hot, sear the schnitzels until browned, 30-60 seconds per side. In the final 30 seconds, baste with a knob of butter and the lemon juice. Remove from the pan, reserving any pan juices, and season. You may need to do this step in batches.
TIME TO EAT
Plate up the fries alongside the lemony schnitzels and drizzle over the reserved pan juices. Serve the sour cream on the side for dunking. Side with the dressed leaves. Garnish with the remaining chives. Well done, Chef!
FRIES
Preheat the oven to 200°C. Spread the Potato fries on a roasting tray. Coat generously in oil and season. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway).
SOME PREP
Pat the schnitzels dry with paper towel. Coat in the NOMU rub, a drizzle of oil, and seasoning. In a small bowl, combine the sour cream with ½ the chopped chives, loosen with a splash of water, and season. In a salad bowl, toss the shredded leaves with a drizzle of olive oil and seasoning.
FRY THE Pork
When the fries have 10-15 minutes to go, place a grill pan or a pan over medium high-heat. When hot, sear the schnitzels until browned, 30-60 seconds per side. In the final 30 seconds, baste with a knob of butter and the lemon juice. Remove from the pan, reserving any pan juices, and season. You may need to do this step in batches.
TIME TO EAT
Plate up the fries alongside the lemony schnitzels and drizzle over the reserved pan juices. Serve the sour cream on the side for dunking. Side with the dressed leaves. Garnish with the remaining chives. Well done, Chef!
Frequently Asked Questions
What is the preparation time for Lemon & Herb Pork Schnitzel?
The preparation time for Lemon & Herb Pork Schnitzel with potato fries & a sour cream dipping sauce is between 20 and 35 minutes.
What is the total time required to make Lemon & Herb Pork Schnitzel with potato fries & a sour cream dipping sauce?
The total time required to make Lemon & Herb Pork Schnitzel with potato fries & a sour cream dipping sauce is between 35 and 50 minutes.
How many servings does Lemon & Herb Pork Schnitzel provide?
4 servings
What are the main ingredients in Lemon & Herb Pork Schnitzel?
Fresh Chives, Lemon Juice, NOMU One For All Rub, Pork Schnitzel (without crumb), Potato, Salad Leaves, Sour Cream
What is the nutritional information of Lemon & Herb Pork Schnitzel?
Calories: 421, Carbs: 40 grams, Fat: grams, Protein: 40.2 grams, Sugar: 3.7 grams, Salt: 1887 grams
How do I prepare Lemon & Herb Pork Schnitzel?
TIME TO EAT: Plate up the fries alongside the lemony schnitzels and drizzle over the reserved pan juices. Serve the sour cream on the side for dunking. Side with the dressed leaves. Garnish with the remaining chives. Well done, Chef! FRY THE PORK: When the fries have 10-15 minutes to go, place a grill pan or a pan over medium high-heat. When hot, sear the schnitzels until browned, 30-60 seconds per side. In the final 30 seconds, baste with a knob of butter and the lemon juice. Remove from the pan, reserving any pan juices, and season. SOME PREP: Pat the schnitzels dry with paper towel. Coat in the NOMU rub, a drizzle of oil, and seasoning. In a small bowl, combine the sour cream with ½ the chopped chives, loosen with a splash of water, and season. In a salad bowl, toss the shredded leaves with a drizzle of olive oil and seasoning. FRIES: Preheat the oven to 200°C. Spread the potato fries on a roasting tray. Coat generously in oil and season. Roast in the hot oven until crispy, 25-30 minutes (shifting halfway).
What should be prepared from my kitchen to make Lemon & Herb Pork Schnitzel?
Fresh Chives, Lemon Juice, NOMU One For All Rub, Pork Schnitzel (without crumb), Potato, Salad Leaves, Sour Cream
How many calories does Lemon & Herb Pork Schnitzel have?
421 calories
How much fat content does Lemon & Herb Pork Schnitzel have?
grams
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