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 mashed potato, sour cream, and a simple green salad.
Lemony Pork Schnitzel
Lemony Pork Schnitzel
with mashed potato & sour cream
Hands on Time: 20 - 30 minutes
Overall Time: 35 - 50 minutes
Ingredients:
- 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
- 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.
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, 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
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 mash alongside the lemony schnitzels. Drizzle over the reserved pan juices and the sour cream. Side with the dressed leaves. Well done, Chef!
Potato - 200g
Pork Schnitzel (without crumb) - 150g
NOMU One For All Rub - 5ml
Sour Cream - 30ml
Salad Leaves - 20g
Lemon Juice - 10ml
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.
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, 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
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 mash alongside the lemony schnitzels. Drizzle over the reserved pan juices and the sour cream. Side with the dressed leaves. Well done, Chef!
Potato - 400g
Pork Schnitzel (without crumb) - 300g
NOMU One For All Rub - 10ml
Sour Cream - 60ml
Salad Leaves - 40g
Lemon Juice - 20ml
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.
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, 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
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 mash alongside the lemony schnitzels. Drizzle over the reserved pan juices and the sour cream. Side with the dressed leaves. Well done, Chef!
Potato - 600g
Pork Schnitzel (without crumb) - 450g
NOMU One For All Rub - 15ml
Sour Cream - 90ml
Salad Leaves - 60g
Lemon Juice - 30ml
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.
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, 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
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 mash alongside the lemony schnitzels and drizzle over the reserved pan juices, and the sour cream. Side with the dressed leaves. Well done, Chef!
Potato - 800g
Pork Schnitzel (without crumb) - 600g
NOMU One For All Rub - 20ml
Sour Cream - 125ml
Salad Leaves - 80g
Lemon Juice - 40ml
Woolies Products in this dish
