You can’t go wrong with potatoes and pork, Chef! Especially if the crispy potato pieces are coated in Pesto Princess Basil Pesto and the butter-basted pork is spiced with NOMU Italian Rub. Sided with a peppery radish salad and a garnish of crispy onions.
Basil Pesto Potatoes & Pork Schnitzel
Basil Pesto Potatoes & Pork Schnitzel
with crispy onion bits & Danish-style feta
Hands on Time: 15 - 20 minutes
Overall Time: 20 - 25 minutes
Ingredients:
- Crispy Onion Bits
- Danish-style Feta
- NOMU Italian Rub
- Pesto Princess Basil Pesto
- Pork Schnitzel (without crumb)
- Potato Chunks
- Radish
- Salad Dressing
- Salad Leaves
From your kitchen:
- Oil (cooking, olive or coconut)
- Water
- Paper Towel
- Butter
- Salt & Pepper
CRISPY POTS
Coat the potato pieces in oil and season. Air fry at 200°C until crispy, 15-20 minutes (shifting halfway). Place in a bowl and mix in the basil pesto.
PORK
Place a pan over medium-high heat with a drizzle of oil. Pat the schnitzel dry with paper towel and coat with the NOMU rub. When hot, sear the schnitzel until browned, 30-60 seconds per side. In the final 30 seconds, baste with a knob of butter. Remove from the pan and season.
QUICK SALAD
In a bowl, combine the salad dressing with a drizzle of olive oil and seasoning. Add the shredded leaves, the sliced radish, the drained feta, and toss to combine.
TIME TO EAT
Plate up the pesto potatoes, side with the pork schnitzel, the fresh salad, and sprinkle over the crispy onions. Well done, Chef!
Potato Chunks - 200g
Pesto Princess Basil Pesto - 50ml
Pork Schnitzel (without crumb) - 150g
NOMU Italian Rub - 7,5ml
Salad Dressing - 20ml
Salad Leaves - 20g
Radish - 20g
Danish-style Feta - 30g
Crispy Onion Bits - 15ml
CRISPY POTS
Coat the potato pieces in oil and season. Air fry at 200°C until crispy, 15-20 minutes (shifting halfway). Place in a bowl and mix in the basil pesto.
PORK
Place a pan over medium-high heat with a drizzle of oil. Pat the schnitzel dry with paper towel and coat with the NOMU rub. When hot, sear the schnitzel until browned, 30-60 seconds per side. In the final 30 seconds, baste with a knob of butter. Remove from the pan and season.
QUICK SALAD
In a bowl, combine the salad dressing with a drizzle of olive oil and seasoning. Add the shredded leaves, the sliced radish, the drained feta, and toss to combine.
TIME TO EAT
Plate up the pesto potatoes, side with the pork schnitzel, the fresh salad, and sprinkle over the crispy onions. Well done, Chef!
Potato Chunks - 400g
Pesto Princess Basil Pesto - 100ml
Pork Schnitzel (without crumb) - 300g
NOMU Italian Rub - 15ml
Salad Dressing - 40ml
Salad Leaves - 40g
Radish - 20g
Danish-style Feta - 60g
Crispy Onion Bits - 30ml
CRISPY POTS
Coat the potato pieces in oil and season. Air fry at 200°C until crispy, 20-25 minutes (shifting halfway). Place in a bowl and mix in the basil pesto.
PORK
Place a pan over medium-high heat with a drizzle of oil. Pat the schnitzel dry with paper towel and coat with the NOMU rub. When hot, sear the schnitzel until browned, 30-60 seconds per side. In the final 30 seconds, baste with a knob of butter. Remove from the pan and season. You may need to do this step in batches.
QUICK SALAD
In a bowl, combine the salad dressing with a drizzle of olive oil and seasoning. Add the shredded leaves, the sliced radish, the drained feta, and toss to combine.
TIME TO EAT
Plate up the pesto potatoes, side with the pork schnitzel, the fresh salad, and sprinkle over the crispy onions. Well done, Chef!
Potato Chunks - 600g
Pesto Princess Basil Pesto - 150ml
Pork Schnitzel (without crumb) - 450g
NOMU Italian Rub - 22,5ml
Salad Dressing - 60ml
Salad Leaves - 60g
Radish - 40g
Danish-style Feta - 90g
Crispy Onion Bits - 45ml
CRISPY POTS
Coat the potato pieces in oil and season. Air fry at 200°C until crispy, 20-25 minutes (shifting halfway). Place in a bowl and mix in the basil pesto.
PORK
Place a pan over medium-high heat with a drizzle of oil. Pat the schnitzel dry with paper towel and coat with the NOMU rub. When hot, sear the schnitzel until browned, 30-60 seconds per side. In the final 30 seconds, baste with a knob of butter. Remove from the pan and season. You may need to do this step in batches.
QUICK SALAD
In a bowl, combine the salad dressing with a drizzle of olive oil and seasoning. Add the shredded leaves, the sliced radish, the drained feta, and toss to combine.
TIME TO EAT
Plate up the pesto potatoes, side with the pork schnitzel, the fresh salad, and sprinkle over the crispy onions. Well done, Chef!
Potato Chunks - 800g
Pesto Princess Basil Pesto - 200ml
Pork Schnitzel (without crumb) - 600g
NOMU Italian Rub - 30ml
Salad Dressing - 80ml
Salad Leaves - 80g
Radish - 40g
Danish-style Feta - 120g
Crispy Onion Bits - 60ml
Woolies Products in this dish
