What are the main ingredients in Snappy Pork Schnitzel?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel

What is the nutritional information of Snappy Pork Schnitzel?

Calories: , Carbs: grams, Fat: grams, Protein: grams, Sugar: grams, Salt: grams

How do I prepare Snappy Pork Schnitzel?

START THE ROAST: Preheat the oven to 200°C. Place the butternut pieces and rinsed rosemary on a roasting tray. Coat in oil, season to taste, and spread out evenly. Roast in the hot oven for 30-35 minutes. Place the drained chickpeas in a bowl, coat in oil and seasoning, and set aside. TOASTY CHICKPEAS: When the butternut reaches the halfway mark, remove from the oven and give it a shift. Scatter over the chickpeas and return to the oven for the remaining cooking time. On completion, the chickpeas should be crispy and the butternut should be cooked through and caramelised. PAN-FRIED PORK: Boil the kettle. Dilute the stock with 200ml of boiling water and set aside. Place the cornflour in a shallow dish. Pat the pork schnitzels dry with some paper towel and season to taste. Coat in the cornflour, gently patting it into the flesh so it sticks evenly. Lightly dust to remove excess flour and set aside. Place a nonstick pan over a medium-high heat with a generous drizzle of oil. When hot, pan fry the schnitzels for 1 minute per side until crispy but not cooked through. Remove from the pan on completion and drain on paper towel. SIMMER THE SAUCE: Return the pan to a medium heat with another drizzle of oil. When hot, sauté the sliced onion for 4-5 minutes until soft and translucent. Add the grated garlic and three-quarters of the chopped capers. Fry for another minute, shifting constantly. Stir in the diluted stock and allow to simmer for 4-5 minutes until reduced. If the sauce doesn’t thicken enough, gradually whisk in the remaining cornflour until the desired consistency. When nearing completion, return the schnitzels to the pan and baste with the sauce until cooked through. On completion, remove from the heat and allow to rest for 5 minutes before serving. ASSEMBLE THE SALAD: Cut the rinsed apple into thin matchsticks and place in a salad bowl with the rinsed salad leaves. Toss through some cab sauv vinegar, a drizzle of oil, and some seasoning. When the roast is ready, remove from the oven and discard the thick rosemary stalks. IT'S A PORK FEAST!: Serve up the crispy pork schnitzel and cover in the caper sauce. Plate the roast butternut, crunchy chickpeas, and fresh apple salad on the side. To finish, sprinkle over the remaining chopped capers. Yummm!

What should be prepared from my kitchen to make Snappy Pork Schnitzel?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel

Snappy Pork Schnitzel

The subtle saltiness of pork and the natural sweetness of caramelised butternut make for a truly sophisticated marriage. With added complexity from a light crust, a caper and garlic sauce, and a side of Pink Lady apple salad.

Snappy Pork Schnitzel

with a cornflour crust & a caper and garlic sauce

Hands on Time: 20 - 35 minutes

Overall Time: 40 - 50 minutes

Download the Recipe for 2

Ingredients:

Butternut Chunks
Cabernet Sauvignon Vinegar
Capers
Chicken
Chicken Stock
Chickpeas
Cornflour
Fresh Rosemary
Garlic Clove
Onion
Pink Lady Apple
Pork Schnitzel
Salad Leaves

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Paper Towel

Serves 1

START THE ROAST
Preheat the oven to 200°C. Place the butternut pieces and rinsed rosemary on a roasting tray. Coat in oil, season to taste, and spread out evenly. Roast in the hot oven for 30-35 minutes. Place the drained chickpeas in a bowl, coat in oil and seasoning, and set aside.
PAN-FRIED PORK
Boil the kettle. Dilute the stock with 100ml of boiling water and set aside. Place the cornflour in a shallow dish. Pat the pork schnitzel dry with some paper towel and season to taste. Coat in the cornflour, gently patting it into the flesh so it sticks evenly. Lightly dust to remove excess flour and set aside. Place a nonstick pan over a medium-high heat with a generous drizzle of oil. When hot, pan fry the schnitzel for 1 minute per side until crispy but not cooked through. Remove from the pan on completion and drain on paper towel.
TOASTY CHICKPEAS
When the butternut reaches the halfway mark, remove from the oven and give it a shift. Scatter over the chickpeas and return to the oven for the remaining cooking time. On completion, the chickpeas should be crispy and the butternut should be cooked through and caramelised.
SIMMER THE SAUCE
Return the pan to a medium heat with another drizzle of oil. When hot, sauté the sliced onion for 3-4 minutes until soft and translucent. Add the grated garlic and three-quarters of the chopped capers. Fry for another minute, shifting constantly. Stir in the diluted stock and allow to simmer for 3-4 minutes until reduced. If the sauce doesn’t thicken enough, gradually whisk in the remaining cornflour until the desired consistency. When nearing completion, return the schnitzels to the pan and baste with the sauce until cooked through. On completion, remove from the heat and allow to rest for 5 minutes before serving.
ASSEMBLE THE SALAD
Set aside one half of the rinsed apple for another meal. Cut the other half into thin matchsticks and place in a bowl with the rinsed salad leaves. Toss through some cab sauv vinegar, a drizzle of oil, and some seasoning. When the roast is ready, remove from the oven and discard the thick rosemary stalks.
IT'S A PORK FEAST!
Serve up the crispy pork schnitzel and cover in the caper sauce. Plate the roast butternut, crunchy chickpeas, and fresh apple salad on the side. To finish, sprinkle over the remaining chopped capers. Yummm!

Butternut Chunks - 250g
Fresh Rosemary - 2g
Chickpeas - 60g
Chicken Stock - 5ml
Cornflour - 20ml
Pork Schnitzel - 150g
Onion - 1
Garlic Clove - 1
Capers - 10g
Pink Lady Apple - 1
Salad Leaves - 20g
Cabernet Sauvignon Vinegar - 10ml

Download the Recipe

Serves 2

START THE ROAST
Preheat the oven to 200°C. Place the butternut pieces and rinsed rosemary on a roasting tray. Coat in oil, season to taste, and spread out evenly. Roast in the hot oven for 30-35 minutes. Place the drained chickpeas in a bowl, coat in oil and seasoning, and set aside.
PAN-FRIED PORK
Boil the kettle. Dilute the stock with 200ml of boiling water and set aside. Place the cornflour in a shallow dish. Pat the pork schnitzels dry with some paper towel and season to taste. Coat in the cornflour, gently patting it into the flesh so it sticks evenly. Lightly dust to remove excess flour and set aside. Place a nonstick pan over a medium-high heat with a generous drizzle of oil. When hot, pan fry the schnitzels for 1 minute per side until crispy but not cooked through. Remove from the pan on completion and drain on paper towel.
TOASTY CHICKPEAS
When the butternut reaches the halfway mark, remove from the oven and give it a shift. Scatter over the chickpeas and return to the oven for the remaining cooking time. On completion, the chickpeas should be crispy and the butternut should be cooked through and caramelised.
SIMMER THE SAUCE
Return the pan to a medium heat with another drizzle of oil. When hot, sauté the sliced onion for 4-5 minutes until soft and translucent. Add the grated garlic and three-quarters of the chopped capers. Fry for another minute, shifting constantly. Stir in the diluted stock and allow to simmer for 4-5 minutes until reduced. If the sauce doesn’t thicken enough, gradually whisk in the remaining cornflour until the desired consistency. When nearing completion, return the schnitzels to the pan and baste with the sauce until cooked through. On completion, remove from the heat and allow to rest for 5 minutes before serving.
ASSEMBLE THE SALAD
Cut the rinsed apple into thin matchsticks and place in a salad bowl with the rinsed salad leaves. Toss through some cab sauv vinegar, a drizzle of oil, and some seasoning. When the roast is ready, remove from the oven and discard the thick rosemary stalks.
IT'S A PORK FEAST!
Serve up the crispy pork schnitzel and cover in the caper sauce. Plate the roast butternut, crunchy chickpeas, and fresh apple salad on the side. To finish, sprinkle over the remaining chopped capers. Yummm!

Butternut Chunks - 500g
Fresh Rosemary - 4g
Chickpeas - 120g
Chicken Stock - 10ml
Cornflour - 40ml
Pork Schnitzel - 300g
Onion - 1
Garlic Clove - 2
Capers - 20g
Pink Lady Apple - 1
Salad Leaves - 40g
Cabernet Sauvignon Vinegar - 20ml

Download the Recipe

Serves 3

START THE ROAST
Preheat the oven to 200°C. Place the butternut pieces and rinsed rosemary on a roasting tray. Coat in oil, season to taste, and spread out evenly. Roast in the hot oven for 30-35 minutes. Place the drained chickpeas in a bowl, coat in oil and seasoning, and set aside.
PAN-FRIED PORK
Boil the kettle. Dilute the stock with 200ml of boiling water and set aside. Place the cornflour in a shallow dish. Pat the pork schnitzels dry with some paper towel and season to taste. Coat in the cornflour, gently patting it into the flesh so it sticks evenly. Lightly dust to remove excess flour and set aside. Place a nonstick pan over a medium-high heat with a generous drizzle of oil. When hot, pan fry the schnitzels for 1 minute per side until crispy but not cooked through. Remove from the pan on completion and drain on paper towel.
TOASTY CHICKPEAS
When the butternut reaches the halfway mark, remove from the oven and give it a shift. Scatter over the chickpeas and return to the oven for the remaining cooking time. On completion, the chickpeas should be crispy and the butternut should be cooked through and caramelised.
SIMMER THE SAUCE
Return the pan to a medium heat with another drizzle of oil. When hot, sauté the sliced onion for 4-5 minutes until soft and translucent. Add the grated garlic and three-quarters of the chopped capers. Fry for another minute, shifting constantly. Stir in the diluted stock and allow to simmer for 4-5 minutes until reduced. If the sauce doesn’t thicken enough, gradually whisk in the remaining cornflour until the desired consistency. When nearing completion, return the schnitzels to the pan and baste with the sauce until cooked through. On completion, remove from the heat and allow to rest for 5 minutes before serving.
ASSEMBLE THE SALAD
Cut the rinsed apple into thin matchsticks and place in a salad bowl with the rinsed salad leaves. Toss through some cab sauv vinegar, a drizzle of oil, and some seasoning. When the roast is ready, remove from the oven and discard the thick rosemary stalks.
IT'S A PORK FEAST!
Serve up the crispy pork schnitzel and cover in the caper sauce. Plate the roast butternut, crunchy chickpeas, and fresh apple salad on the side. To finish, sprinkle over the remaining chopped capers. Yummm!

Butternut Chunks - 500g
Fresh Rosemary - 4g
Chickpeas - 120g
Chicken Stock - 10ml
Cornflour - 40ml
Pork Schnitzel - 300g
Onion - 1
Garlic Clove - 2
Capers - 20g
Pink Lady Apple - 1
Salad Leaves - 40g
Cabernet Sauvignon Vinegar - 20ml

Download the Recipe

Serves 4

START THE ROAST
Preheat the oven to 200°C. Place the butternut pieces and rinsed rosemary on a roasting tray. Coat in oil, season to taste, and spread out evenly. Roast in the hot oven for 35-40 minutes. Place the drained chickpeas on a separate roasting tray, coat in oil, and season to taste. Spread out in a single layer and set aside.
PAN-FRIED PORK
Boil the kettle. Dilute the stock with 400ml of boiling water and set aside. Place the cornflour in a shallow dish. Pat the pork schnitzels dry with some paper towel and season to taste. Coat in the cornflour, gently patting it into the flesh so it sticks evenly. Lightly dust to remove excess flour and set aside. Place a large, nonstick pan over a medium-high heat with a generous drizzle of oil. When hot, pan fry the schnitzels for 1 minute per side until crispy but not cooked through. You may need to do this step in batches. Remove from the pan on completion and drain on paper towel.
TOASTY CHICKPEAS
When the butternut reaches the halfway mark, give it a shift and return to the oven. Pop in the tray of chickpeas and cook for the remaining roasting time. On completion, the chickpeas should be crispy and the butternut should be cooked through and caramelised.
SIMMER THE SAUCE
Return the pan to a medium heat with another drizzle of oil. When hot, sauté the sliced onion for 5-6 minutes until soft and translucent. Add the grated garlic and three-quarters of the chopped capers. Fry for another minute, shifting constantly. Stir in the diluted stock and allow to simmer for 6-8 minutes until reduced. If the sauce doesn’t thicken enough, gradually whisk in the remaining cornflour until the desired consistency. When nearing completion, return the schnitzels to the pan and baste with the sauce until cooked through. On completion, remove from the heat and allow to rest for 5 minutes before serving.
ASSEMBLE THE SALAD
Cut the rinsed apples into thin matchsticks and place in a salad bowl with the rinsed salad leaves. Toss through some cab sauv vinegar, a drizzle of oil, and some seasoning. When the roast is ready, remove from the oven and discard the thick rosemary stalks.
IT'S A PORK FEAST!
Serve up the crispy pork schnitzel and cover in the caper sauce. Plate the roast butternut, crunchy chickpeas, and fresh apple salad on the side. To finish, sprinkle over the remaining chopped capers. Yummm!