What are the main ingredients in Pork Schnitzel & Red Wine Sauce?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Butter (optional), Sugar/Sweetener/Honey

What is the nutritional information of Pork Schnitzel & Red Wine Sauce?

Calories: 564, Carbs: 40 grams, Fat: grams, Protein: 45.8 grams, Sugar: 10.8 grams, Salt: 14 grams

How do I prepare Pork Schnitzel & Red Wine Sauce?

SEEDS & SLURRY: Place the pumpkin seeds in a pan over a medium heat. Toast for 3-5 minutes until beginning to pop and turn brown. Remove from the pan on completion and set aside to cool. Dilute the stock with 170ml of boiling water. Place the cornflour in a small bowl and mix in 2 tbsp of the diluted stock until a runny paste – this is called a slurry! FIST PUMP-KIN TO THE BEET: Preheat the oven to 200°C. Boil the kettle. Wash the beetroot, trim the ends, and cut into bite-size chunks. Place the beetroot and the pumpkin pieces on a roasting tray, coat in oil, ½ the chopped thyme and season. Roast in the hot oven for 30-35 minutes until cooked through and becoming crispy, shifting halfway. SLICE, SLICE BABY!: Return the pan, wiped down if necessary, to a high heat with a drizzle of oil. When hot, pan-fry the schnitzels for 30-60 seconds per side until golden and cooked through. In the final minute, use a knob of butter or a drizzle of oil to baste the schnitzel. Remove from the pan on completion, season, and slice. SERVICE, CHEF!: Plate up the juicy pork slices alongside the roasted beetroot and pumpkin. Pour over the delectable red wine sauce and serve with the fresh salad on the side. Sprinkle over the remaining seeds. Yum! CLASSIC RED WINE SAUCE: Return the pan to a medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the sliced onion for 3-4 minutes until soft and translucent, shifting occasionally. Add the remaining thyme and fry for 30 seconds until fragrant, shifting constantly. Whisk in the diluted stock, the red wine, and the cornflour slurry until well combined. Lower the heat slightly and reduce for 3-4 minutes until thick and silky, stirring occasionally. Remove from the pan, cover to keep warm, and set aside for serving. SPRUCE THE SALAD: In a bowl, combine ½ the toasted pumpkin seeds, the rinsed green leaves, the drained feta, seasoning, and a drizzle of oil.

What should be prepared from my kitchen to make Pork Schnitzel & Red Wine Sauce?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Butter (optional), Sugar/Sweetener/Honey

Pork Schnitzel & Red Wine Sauce

In this recipe, tender seared pork schnitzel is served with a delicious red wine & onion sauce. Alongside is golden roasted pumpkin and beetroot, and a fresh green leaf & pumpkin seed salad for a little crunch. What are you waiting for?

Pork Schnitzel & Red Wine Sauce

with fresh green leaves & fragrant thyme

Hands on Time: 20 - 35 minutes

Overall Time: 40 - 55 minutes

Download the Recipe for 2

Ingredients:

Beef
Beef Stock
Beetroot
Cornflour
Danish-style Feta
Fresh Thyme
Green Leaves
Onion
Pork Schnitzel (without crumb)
Pumpkin Chunks
Pumpkin Seeds
Red Wine

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Butter (optional)
Sugar/Sweetener/Honey

Photo of Pork Schnitzel & Red Wine Sauce

Serves 1

FIST PUMP-KIN TO THE BEET
Preheat the oven to 200°C. Boil the kettle. Wash the beetroot, trim the ends, and cut into bite-size chunks. Place the beetroot and the pumpkin pieces on a roasting tray, coat in oil, ½ the chopped thyme and season. Roast in the hot oven for 30-35 minutes until cooked through and becoming crispy, shifting halfway.
SEEDS & SLURRY
Place the pumpkin seeds in a pan over a medium heat. Toast for 3-5 minutes until beginning to pop and turn brown. Remove from the pan on completion and set aside to cool. Dilute the stock with 85ml of boiling water. Place the cornflour in a small bowl and mix in 1 tbsp of the diluted stock until a runny paste – this is called a slurry!
CLASSIC RED WINE SAUCE
Return the pan to a medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the sliced onion for 3-4 minutes until soft and translucent, shifting occasionally. Add the remaining thyme and fry for 30 seconds until fragrant, shifting constantly. Whisk in the diluted stock, the red wine, and the cornflour slurry until well combined. Lower the heat slightly and reduce for 3-4 minutes until thick and silky, stirring occasionally. Remove from the pan, cover to keep warm, and set aside for serving.
SLICE, SLICE BABY!
Return the pan, wiped down if necessary, to a high heat with a drizzle of oil. When hot, pan-fry the schnitzel for 30-60 seconds per side until golden and cooked through. In the final minute, use a knob of butter or a drizzle of oil to baste the schnitzel. Remove from the pan on completion, season, and slice.
SPRUCE THE SALAD
In a bowl, combine ½ the toasted pumpkin seeds, the rinsed green leaves, the drained feta, seasoning, and a drizzle of oil.
SERVICE, CHEF!
Plate up the juicy pork slices alongside the roasted beetroot and pumpkin. Pour over the delectable red wine sauce and serve with the fresh salad on the side. Sprinkle over the remaining seeds. Yum!

Beetroot - 200g
Pumpkin Chunks - 100g
Fresh Thyme - 4g
Pumpkin Seeds - 10g
Beef Stock - 5ml
Cornflour - 5ml
Onion - 1
Red Wine - 65ml
Pork Schnitzel (without crumb) - 150g
Green Leaves - 20g
Danish-style Feta - 20g

Download the Recipe

Serves 2

FIST PUMP-KIN TO THE BEET
Preheat the oven to 200°C. Boil the kettle. Wash the beetroot, trim the ends, and cut into bite-size chunks. Place the beetroot and the pumpkin pieces on a roasting tray, coat in oil, ½ the chopped thyme and season. Roast in the hot oven for 30-35 minutes until cooked through and becoming crispy, shifting halfway.
SEEDS & SLURRY
Place the pumpkin seeds in a pan over a medium heat. Toast for 3-5 minutes until beginning to pop and turn brown. Remove from the pan on completion and set aside to cool. Dilute the stock with 170ml of boiling water. Place the cornflour in a small bowl and mix in 2 tbsp of the diluted stock until a runny paste – this is called a slurry!
CLASSIC RED WINE SAUCE
Return the pan to a medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the sliced onion for 3-4 minutes until soft and translucent, shifting occasionally. Add the remaining thyme and fry for 30 seconds until fragrant, shifting constantly. Whisk in the diluted stock, the red wine, and the cornflour slurry until well combined. Lower the heat slightly and reduce for 3-4 minutes until thick and silky, stirring occasionally. Remove from the pan, cover to keep warm, and set aside for serving.
SLICE, SLICE BABY!
Return the pan, wiped down if necessary, to a high heat with a drizzle of oil. When hot, pan-fry the schnitzels for 30-60 seconds per side until golden and cooked through. In the final minute, use a knob of butter or a drizzle of oil to baste the schnitzel. Remove from the pan on completion, season, and slice.
SPRUCE THE SALAD
In a bowl, combine ½ the toasted pumpkin seeds, the rinsed green leaves, the drained feta, seasoning, and a drizzle of oil.
SERVICE, CHEF!
Plate up the juicy pork slices alongside the roasted beetroot and pumpkin. Pour over the delectable red wine sauce and serve with the fresh salad on the side. Sprinkle over the remaining seeds. Yum!

Beetroot - 400g
Pumpkin Chunks - 200g
Fresh Thyme - 8g
Pumpkin Seeds - 20g
Beef Stock - 10ml
Cornflour - 10ml
Onion - 1
Red Wine - 125ml
Pork Schnitzel (without crumb) - 300g
Green Leaves - 40g
Danish-style Feta - 40g

Download the Recipe

Serves 3

FIST PUMP-KIN TO THE BEET
Preheat the oven to 200°C. Boil the kettle. Wash the beetroot, trim the ends, and cut into bite-size chunks. Place the beetroot and the pumpkin pieces on a roasting tray, coat in oil, ½ the chopped thyme and season. Use two trays if necessary. Roast in the hot oven for 30-35 minutes until cooked through and becoming crispy, shifting halfway.
SEEDS & SLURRY
Place the pumpkin seeds in a pan over a medium heat. Toast for 3-5 minutes until beginning to pop and turn brown. Remove from the pan on completion and set aside to cool. Dilute the stock with 200ml of boiling water. Place the cornflour in a small bowl and mix in 3 tbsp of the diluted stock until a runny paste – this is called a slurry!
CLASSIC RED WINE SAUCE
Return the pan to a medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the sliced onion for 4-5 minutes until soft and translucent, shifting occasionally. Add the remaining thyme and fry for 30 seconds until fragrant, shifting constantly. Whisk in the diluted stock, the red wine, and the cornflour slurry until well combined. Lower the heat slightly and reduce for 4-5 minutes until thick and silky, stirring occasionally. Remove from the pan, cover to keep warm, and set aside for serving.
SLICE, SLICE BABY!
Return the pan, wiped down if necessary, to a high heat with a drizzle of oil. When hot, pan-fry the schnitzels for 30-60 seconds per side until golden and cooked through. You might have to do this step in batches. In the final minute, use a knob of butter or a drizzle of oil to baste the schnitzel. Remove from the pan on completion, season, and slice.
SPRUCE THE SALAD
In a bowl, combine ½ the toasted pumpkin seeds, the rinsed green leaves, the drained feta, seasoning, and a drizzle of oil.
SERVICE, CHEF!
Plate up the juicy pork slices alongside the roasted beetroot and pumpkin. Pour over the delectable red wine sauce and serve with the fresh salad on the side. Sprinkle over the remaining seeds. Yum!

Beetroot - 600g
Pumpkin Chunks - 300g
Fresh Thyme - 12g
Pumpkin Seeds - 30g
Beef Stock - 15ml
Cornflour - 15ml
Onion - 1
Red Wine - 170ml
Pork Schnitzel (without crumb) - 450g
Green Leaves - 60g
Danish-style Feta - 60g

Download the Recipe

Serves 4

FIST PUMP-KIN TO THE BEET
Preheat the oven to 200°C. Boil the kettle. Wash the beetroot, trim the ends, and cut into bite-size chunks. Place the beetroot and the pumpkin pieces on a roasting tray, coat in oil, ½ the chopped thyme and season. Use two trays if necessary. Roast in the hot oven for 30-35 minutes until cooked through and becoming crispy, shifting halfway.
SEEDS & SLURRY
Place the pumpkin seeds in a pan over a medium heat. Toast for 3-5 minutes until beginning to pop and turn brown. Remove from the pan on completion and set aside to cool. Dilute the stock with 250ml of boiling water. Place the cornflour in a small bowl and mix in 4 tbsp of the diluted stock until a runny paste – this is called a slurry!
CLASSIC RED WINE SAUCE
Return the pan to a medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the sliced onion for 4-5 minutes until soft and translucent, shifting occasionally. Add the remaining thyme and fry for 30 seconds until fragrant, shifting constantly. Whisk in the diluted stock, the red wine, and the cornflour slurry until well combined. Lower the heat slightly and reduce for 4-5 minutes until thick and silky, stirring occasionally. Remove from the pan, cover to keep warm, and set aside for serving.
SLICE, SLICE BABY!
Return the pan, wiped down if necessary, to a high heat with a drizzle of oil. When hot, pan-fry the schnitzels for 30-60 seconds per side until golden and cooked through. You might have to do this step in batches. In the final minute, use a knob of butter or a drizzle of oil to baste the schnitzel. Remove from the pan on completion, season, and slice.
SPRUCE THE SALAD
In a bowl, combine ½ the toasted pumpkin seeds, the rinsed green leaves, the drained feta, seasoning, and a drizzle of oil.
SERVICE, CHEF!
Plate up the juicy pork slices alongside the roasted beetroot and pumpkin. Pour over the delectable red wine sauce and serve with the fresh salad on the side. Sprinkle over the remaining seeds. Yum!