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!
Potato - 200g
Pork Schnitzel (without crumb) - 150g
NOMU One For All Rub - 5ml
Sour Cream - 30ml
Fresh Chives - 3g
Salad Leaves - 20g
Lemon Juice - 10ml
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!
Potato - 400g
Pork Schnitzel (without crumb) - 300g
NOMU One For All Rub - 10ml
Sour Cream - 60ml
Fresh Chives - 5g
Salad Leaves - 40g
Lemon Juice - 20ml
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!
Potato - 600g
Pork Schnitzel (without crumb) - 450g
NOMU One For All Rub - 15ml
Sour Cream - 90ml
Fresh Chives - 8g
Salad Leaves - 60g
Lemon Juice - 30ml
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!
Potato - 800g
Pork Schnitzel (without crumb) - 600g
NOMU One For All Rub - 20ml
Sour Cream - 125ml
Fresh Chives - 10g
Salad Leaves - 80g
Lemon Juice - 40ml
Woolies Products in this dish
