We all know the proof of a schnitzel is in its crumb. And once you’ve made this recipe, you’ll have all the evidence that our ground almond & quinoa flakes combo is the way to go! Coated around tender pork and fried until crispy and golden, then sided with a crunchy fresh salad and creamy pickled red pepper sauce.
Almond-crumbed Pork Schnitty
Almond-crumbed Pork Schnitty
with radish & a red pepper and créme fraîche sauce
Hands on Time: 20 - 35 minutes
Overall Time: 35 - 50 minutes
Ingredients:
- Almond Crumb
- Creme Fraiche
- Cucumber
- Gem Squash
- Green Leaves
- Pickled Bell Peppers
- Pork Schnitzel (without crumb)
- Radish
- Red Wine Vinegar
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Egg/s
- Paper Towel
DISCOVERING A GEM
Place the gem squash in a pot. Fully submerge in water, and place over high heat. Once boiling, cook for 20-25 minutes until easily pierced through with a knife. Remove from the pot and cut in half. Scoop out the seeds and discard. Pop a knob of butter or drizzle of oil and seasoning into each half and cover to keep warm.
PASS THE PICKLED PEPPERS
In a small bowl, combine the créme fraîche, the chopped pickled peppers, and seasoning. Loosen with water in 5ml increments until a yoghurt consistency. Set aside.
CRUMB, CRUMBING, CRUMBED
Whisk 1 egg in a shallow dish with a splash of water. Prepare a second dish containing the almond crumb (seasoned lightly). Coat the schnitzels in the egg first, and then lightly coat in the crumb.
PUT THE ITZEL IN SCHNITZEL
Place a pan over medium-high heat with a drizzle of oil. When hot, add the crumbed schnitzels and fry for 1-2 minutes per side until golden and cooked through. Drain on paper towel.
SALAD SENSATION
In a bowl, combine the shredded green leaves, the cucumber chunks, the radish rounds, the vinegar (to taste), a drizzle of oil, and seasoning.
CRISPY? TICK! CREAMY? TICK!
Plate up the gem squash halves. Side with the crispy schnitzel and the loaded salad. Serve with the pepper créme fraîche for dunking. A simple delight, Chef!
Gem Squash - 1
Créme Fraîche - 30ml
Pickled Bell Peppers - 25g
Almond Crumb - 85ml
Pork Schnitzel (without crumb) - 150g
Green Leaves - 20g
Cucumber - 50g
Radish - 20g
Red Wine Vinegar - 5ml
DISCOVERING A GEM
Place the gem squash in a pot. Fully submerge in water, and place over high heat. Once boiling, cook for 20-25 minutes until easily pierced through with a knife. Remove from the pot and cut in half. Scoop out the seeds and discard. Pop a knob of butter or drizzle of oil and seasoning into each half and cover to keep warm.
PASS THE PICKLED PEPPERS
In a small bowl, combine the créme fraîche, the chopped pickled peppers, and seasoning. Loosen with water in 5ml increments until a yoghurt consistency. Set aside.
CRUMB, CRUMBING, CRUMBED
Whisk 1 egg in a shallow dish with a splash of water. Prepare a second dish containing the almond crumb (seasoned lightly). Coat the schnitzels in the egg first, and then lightly coat in the crumb.
PUT THE ITZEL IN SCHNITZEL
Place a pan over medium-high heat with a drizzle of oil. When hot, add the crumbed schnitzels and fry for 1-2 minutes per side until golden and cooked through. Drain on paper towel.
SALAD SENSATION
In a bowl, combine the shredded green leaves, the cucumber chunks, the radish rounds, the vinegar (to taste), a drizzle of oil, and seasoning.
CRISPY? TICK! CREAMY? TICK!
Plate up the gem squash halves. Side with the crispy schnitzel and the loaded salad. Serve with the pepper créme fraîche for dunking. A simple delight, Chef!
Gem Squash - 2
Créme Fraîche - 60ml
Pickled Bell Peppers - 50g
Almond Crumb - 150ml
Pork Schnitzel (without crumb) - 300g
Green Leaves - 40g
Cucumber - 100g
Radish - 40g
Red Wine Vinegar - 10ml
DISCOVERING A GEM
Place the gem squash in a pot. Fully submerge in water, and place over high heat. Once boiling, cook for 25-30 minutes until easily pierced through with a knife. Remove from the pot and cut in half. Scoop out the seeds and discard. Pop a knob of butter or drizzle of oil and seasoning into each half and cover to keep warm.
PASS THE PICKLED PEPPERS
In a small bowl, combine the créme fraîche, the chopped pickled peppers, and seasoning. Loosen with water in 5ml increments until a yoghurt consistency. Set aside.
CRUMB, CRUMBING, CRUMBED
Whisk 2 eggs in a shallow dish with a splash of water. Prepare a second dish containing the almond crumb (seasoned lightly). Coat the schnitzels in the egg first, and then lightly coat in the crumb.
PUT THE ITZEL IN SCHNITZEL
Place a pan over medium-high heat with a drizzle of oil. When hot, add the crumbed schnitzels and fry for 1-2 minutes per side until golden and cooked through. You may need to do this step in batches. Drain on paper towel.
SALAD SENSATION
In a bowl, combine the shredded green leaves, the cucumber chunks, the radish rounds, the vinegar (to taste), a drizzle of oil, and seasoning.
CRISPY? TICK! CREAMY? TICK!
Plate up the gem squash halves. Side with the crispy schnitzel and the loaded salad. Serve with the pepper créme fraîche for dunking. A simple delight, Chef!
Gem Squash - 3
Créme Fraîche - 90ml
Pickled Bell Peppers - 75g
Almond Crumb - 250ml
Pork Schnitzel (without crumb) - 450g
Green Leaves - 60g
Cucumber - 150g
Radish - 60g
Red Wine Vinegar - 15ml
DISCOVERING A GEM
Place the gem squash in a pot. Fully submerge in water, and place over high heat. Once boiling, cook for 25-30 minutes until easily pierced through with a knife. Remove from the pot and cut in half. Scoop out the seeds and discard. Pop a knob of butter or drizzle of oil and seasoning into each half and cover to keep warm.
PASS THE PICKLED PEPPERS
In a small bowl, combine the créme fraîche, the chopped pickled peppers, and seasoning. Loosen with water in 5ml increments until a yoghurt consistency. Set aside.
CRUMB, CRUMBING, CRUMBED
Whisk 2 eggs in a shallow dish with a splash of water. Prepare a second dish containing the almond crumb (seasoned lightly). Coat the schnitzels in the egg first, and then lightly coat in the crumb.
PUT THE ITZEL IN SCHNITZEL
Place a pan over medium-high heat with a drizzle of oil. When hot, add the crumbed schnitzels and fry for 1-2 minutes per side until golden and cooked through. You may need to do this step in batches. Drain on paper towel.
SALAD SENSATION
In a bowl, combine the shredded green leaves, the cucumber chunks, the radish rounds, the vinegar (to taste), a drizzle of oil, and seasoning.
CRISPY? TICK! CREAMY? TICK!
Plate up the gem squash halves. Side with the crispy schnitzel and the loaded salad. Serve with the pepper créme fraîche for dunking. A simple delight, Chef!
Gem Squash - 4
Créme Fraîche - 125ml
Pickled Bell Peppers - 100g
Almond Crumb - 300ml
Pork Schnitzel (without crumb) - 600g
Green Leaves - 80g
Cucumber - 200g
Radish - 80g
Red Wine Vinegar - 20ml
Woolies Products in this dish
