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!
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!
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!
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!
Frequently Asked Questions
What is the preparation time for Almond-crumbed Pork Schnitty?
The preparation time for Almond-crumbed Pork Schnitty with radish & a red pepper and créme fraîche sauce is between 20 and 35 minutes.
What is the total time required to make Almond-crumbed Pork Schnitty with radish & a red pepper and créme fraîche sauce?
The total time required to make Almond-crumbed Pork Schnitty with radish & a red pepper and créme fraîche sauce is between 35 and 50 minutes.
How many servings does Almond-crumbed Pork Schnitty provide?
4 servings
What are the main ingredients in Almond-crumbed Pork Schnitty?
Almond Crumb, Creme Fraiche, Cucumber, Gem Squash, Green Leaves, Pickled Bell Peppers, Pork Schnitzel (without crumb), Radish, Red Wine Vinegar
What is the nutritional information of Almond-crumbed Pork Schnitty?
Calories: 679, Carbs: 50 grams, Fat: grams, Protein: 47.2 grams, Sugar: 9.2 grams, Salt: 395 grams
How do I prepare Almond-crumbed Pork Schnitty?
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. 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. 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! 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.
What should be prepared from my kitchen to make Almond-crumbed Pork Schnitty?
Almond Crumb, Creme Fraiche, Cucumber, Gem Squash, Green Leaves, Pickled Bell Peppers, Pork Schnitzel (without crumb), Radish, Red Wine Vinegar
How many calories does Almond-crumbed Pork Schnitty have?
679 calories
How much fat content does Almond-crumbed Pork Schnitty have?
grams
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