eCook Meal
Almond-crumbed Pork Schnitty
with radish & a red pepper and créme fraîche sauce
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.
Serving guide
Choose your portion size.
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!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R90.66
for 4 servings · R22.67 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Créme Fraîche needs 125 mlSour Cream 250 ml 250 ml at R38.99 · 50% of packR19.50
-
Green Leaves needs 80 gWhole Spinach 350 g 350 g at R19.99 · 23% of packR4.57
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Red Wine Vinegar needs 20 mlRed Wine Vinegar 250 ml 250 ml at R44.99 · 8% of packR3.60
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Radish needs 80 gRadish 150 g 150 g at R21.99 · 53% of packR11.73
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Gem Squash needs 4Gem Squash 1 kg R32.99 · whole pack (size can't be divided)R32.99
-
Cucumber needs 200 gMini Cucumbers 350 g 350 g at R31.99 · 57% of packR18.28
Not in the Woolies basket — source these elsewhere:
- Pork Schnitzel (without crumb)
- Pickled Bell Peppers
- Almond Crumb
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
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?
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. 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. 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. 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. 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.
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