Treat yourself to a Sunday afternoon lunch, but mid-week as a dinner surprise! Butter-basted pork schnitzel is deliciously drenched in a red wine gravy sauce, infused with fresh rosemary. Sided with creamy potato mash and earthy spinach.
Pork Schnitzel & Red Wine Gravy
Pork Schnitzel & Red Wine Gravy
with potato mash & spinach
Hands on Time: 20 - 45 minutes
Overall Time: 30 - 45 minutes
Ingredients:
- Cornflour
- Fresh Rosemary
- Garlic Clove
- Garlic Cloves
- NOMU One For All Rub
- Onion
- Onions
- Pork Schnitzel (without crumb)
- Potato
- Red Wine
- Spinach
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
- Butter
- Milk (optional)
MASH
Place the Potato pieces in a pot of salted water. Bring to a boil and cook until soft, 15-20 minutes. Drain and return to the pot. Add a knob of butter (optional) and a splash of water or milk (optional). Mash with a fork, season, and cover.
SCHNITZEL
Place a pan over high heat with a drizzle of oil. Pat the schnitzel dry with paper towel and coat with the NOMU rub. When hot, sear the schnitzel until browned, 30-60 seconds per side. In the final 30 seconds, baste with a knob of butter. Remove from the pan, season, and cover to keep warm.
GRAVY
Combine the Cornflour with 100ml of water. Return the pan to medium heat with a drizzle of oil and a knob of butter. When hot, fry the diced onions, the grated garlic, and the rinsed rosemary sprigs until fragrant, 2-3 minutes. Add the wine and simmer until almost evaporated, 1-2 minutes. Mix in the diluted cornflour and simmer until thickening, 6-8 minutes. Remove from the heat, discard the rosemary sprigs, and season.
Spinach
Place a pan over medium heat with a drizzle of oil. When hot, fry the sliced Onions until soft, 3-4 minutes. Add the rinsed Spinach and sauté until wilted, 2-3 minutes. Remove from the heat and season.
PLATE UP
Plate up the mash. Side with the onion & Spinach and the browned schnitzel. Drizzle the gravy over the schnitzel. That’s a wrap, Chef!
MASH
Place the Potato pieces in a pot of salted water. Bring to a boil and cook until soft, 15-20 minutes. Drain and return to the pot. Add a knob of butter (optional) and a splash of water or milk (optional). Mash with a fork, season, and cover.
SCHNITZEL
Place a pan over high heat with a drizzle of oil. Pat the schnitzel dry with paper towel and coat with the NOMU rub. When hot, sear the schnitzel until browned, 30-60 seconds per side. In the final 30 seconds, baste with a knob of butter. Remove from the pan, season, and cover to keep warm.
GRAVY
Combine the Cornflour with 200ml of water. Return the pan to medium heat with a drizzle of oil and a knob of butter. When hot, fry the diced onions, the grated garlic, and the rinsed rosemary sprigs until fragrant, 2-3 minutes. Add the wine and simmer until almost evaporated, 1-2 minutes. Mix in the diluted cornflour and simmer until thickening, 6-8 minutes. Remove from the heat, discard the rosemary sprigs, and season.
Spinach
Place a pan over medium heat with a drizzle of oil. When hot, fry the sliced Onions until soft, 3-4 minutes. Add the rinsed Spinach and sauté until wilted, 2-3 minutes. Remove from the heat and season.
PLATE UP
Plate up the mash. Side with the onion & Spinach and the browned schnitzel. Drizzle the gravy over the schnitzel. That’s a wrap, Chef!
MASH
Place the Potato pieces in a pot of salted water. Bring to a boil and cook until soft, 20-25 minutes. Drain and return to the pot. Add a knob of butter (optional) and a splash of water or milk (optional). Mash with a fork, season, and cover.
SCHNITZEL
Place a pan over high heat with a drizzle of oil. Pat the schnitzel dry with paper towel and coat with the NOMU rub. When hot, sear the schnitzel until browned, 30-60 seconds per side. In the final 30 seconds, baste with a knob of butter. Remove from the pan, season, and cover to keep warm. You may need to do this step in batches.
GRAVY
Combine the Cornflour with 300ml of water. Return the pan to medium heat with a drizzle of oil and a knob of butter. When hot, fry the diced onions, the grated garlic, and the rinsed rosemary sprigs until fragrant, 2-3 minutes. Add the wine and simmer until almost evaporated, 2-3 minutes. Mix in the diluted cornflour and simmer until thickening, 8-10 minutes. Remove from the heat, discard the rosemary sprigs, and season.
Spinach
Place a pan over medium heat with a drizzle of oil. When hot, fry the sliced Onions until soft, 4-5 minutes. Add the rinsed Spinach and sauté until wilted, 3-4 minutes. Remove from the heat and season.
PLATE UP
Plate up the mash. Side with the onion & Spinach and the browned schnitzel. Drizzle the gravy over the schnitzel. That’s a wrap, Chef!
MASH
Place the Potato pieces in a pot of salted water. Bring to a boil and cook until soft, 20-25 minutes. Drain and return to the pot. Add a knob of butter (optional) and a splash of water or milk (optional). Mash with a fork, season, and cover.
SCHNITZEL
Place a pan over high heat with a drizzle of oil. Pat the schnitzel dry with paper towel and coat with the NOMU rub. When hot, sear the schnitzel until browned, 30-60 seconds per side. In the final 30 seconds, baste with a knob of butter. Remove from the pan, season, and cover to keep warm. You may need to do this step in batches.
GRAVY
Combine the Cornflour with 400ml of water. Return the pan to medium heat with a drizzle of oil and a knob of butter. When hot, fry the diced onions, the grated garlic, and the rinsed rosemary sprigs until fragrant, 2-3 minutes. Add the wine and simmer until almost evaporated, 2-3 minutes. Mix in the diluted cornflour and simmer until thickening, 8-10 minutes. Remove from the heat, discard the rosemary sprigs, and season.
Spinach
Place a pan over medium heat with a drizzle of oil. When hot, fry the sliced Onions until soft, 4-5 minutes. Add the rinsed Spinach and sauté until wilted, 3-4 minutes. Remove from the heat and season.
PLATE UP
Plate up the mash. Side with the onion & Spinach and the browned schnitzel. Drizzle the gravy over the schnitzel. That’s a wrap, Chef!
Frequently Asked Questions
What is the preparation time for Pork Schnitzel & Red Wine Gravy?
The preparation time for Pork Schnitzel & Red Wine Gravy with potato mash & spinach is between 20 and 45 minutes.
What is the total time required to make Pork Schnitzel & Red Wine Gravy with potato mash & spinach?
The total time required to make Pork Schnitzel & Red Wine Gravy with potato mash & spinach is between 30 and 45 minutes.
How many servings does Pork Schnitzel & Red Wine Gravy provide?
4 servings
What are the main ingredients in Pork Schnitzel & Red Wine Gravy?
Cornflour, Fresh Rosemary, Garlic Clove, Garlic Cloves, NOMU One For All Rub, Onion, Onions, Pork Schnitzel (without crumb), Potato, Red Wine, Spinach
What is the nutritional information of Pork Schnitzel & Red Wine Gravy?
Calories: 448, Carbs: 50 grams, Fat: grams, Protein: 41.1 grams, Sugar: 5.9 grams, Salt: 436 grams
How do I prepare Pork Schnitzel & Red Wine Gravy?
PLATE UP: Plate up the mash. Side with the onion & spinach and the browned schnitzel. Drizzle the gravy over the schnitzel. That’s a wrap, Chef! SPINACH: Place a pan over medium heat with a drizzle of oil. When hot, fry the sliced onions until soft, 3-4 minutes. Add the rinsed spinach and sauté until wilted, 2-3 minutes. Remove from the heat and season. GRAVY: Combine the cornflour with 200ml of water. Return the pan to medium heat with a drizzle of oil and a knob of butter. When hot, fry the diced onions, the grated garlic, and the rinsed rosemary sprigs until fragrant, 2-3 minutes. Add the wine and simmer until almost evaporated, 1-2 minutes. Mix in the diluted cornflour and simmer until thickening, 6-8 minutes. Remove from the heat, discard the rosemary sprigs, and season. SCHNITZEL: Place a pan over high heat with a drizzle of oil. Pat the schnitzel dry with paper towel and coat with the NOMU rub. When hot, sear the schnitzel until browned, 30-60 seconds per side. In the final 30 seconds, baste with a knob of butter. Remove from the pan, season, and cover to keep warm. MASH: Place the potato pieces in a pot of salted water. Bring to a boil and cook until soft, 15-20 minutes. Drain and return to the pot. Add a knob of butter (optional) and a splash of water or milk (optional). Mash with a fork, season, and cover.
What should be prepared from my kitchen to make Pork Schnitzel & Red Wine Gravy?
Cornflour, Fresh Rosemary, Garlic Clove, Garlic Cloves, NOMU One For All Rub, Onion, Onions, Pork Schnitzel (without crumb), Potato, Red Wine, Spinach
How many calories does Pork Schnitzel & Red Wine Gravy have?
448 calories
How much fat content does Pork Schnitzel & Red Wine Gravy have?
grams
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