What are the main ingredients in Crispy Green Bean “Fries” & Pork?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Egg/s, Butter, Paper Towel

What is the nutritional information of Crispy Green Bean “Fries” & Pork?

Calories: 853, Carbs: 74 grams, Fat: grams, Protein: 57.9 grams, Sugar: 12.6 grams, Salt: 30 grams

How do I prepare Crispy Green Bean “Fries” & Pork?

PUMP SEEDS: 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 place in a bowl. SALAD & CHIMICHURRI: To the bowl with the toasted seeds, add the rinsed green leaves, the roasted butternut, a squeeze of lemon juice, the halved bocconcini balls, a drizzle of oil, and seasoning. Toss until fully combined. In a small bowl, loosen the chimichurri sauce with oil in 5ml increments until drizzling consistency. GREEN FRIES & PORK!: Plate up the crispy green bean fries. Side with the pork schnitzel, and drizzle over some of the loosened chimichurri sauce. Serve with the butternut salad and a lemon wedge. Dunk the green bean fries in the remaining chimichurri sauce. Enjoy, Chef! OH, CRUMBS!: When the butternut has 10-15 minutes remaining, prepare a shallow bowl with the flour, seasoned lightly. Prepare two more shallow bowls: one containing 1 egg whisked with 2 tbsp of water, and another containing a mixture of the breadcrumbs and the grated cheese. Dip the trimmed green beans in the dry flour mixture, followed by the egg mixture, and finally the breadcrumbs. On completion, place them on a lightly greased baking tray in a single layer and pop in the hot oven for 10-12 minutes until browned and crisp, shifting halfway. FRY & BASTE: Pat the pork schnitzel dry with some paper towel. Return the pan 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 to baste the schnitzels. Remove from the pan on completion and season. GOLDEN BUTTERNUT: Preheat the oven to 200°C. Place the butternut chunks on a roasting tray, coat in oil, and season. Roast in the hot oven for 30-35 minutes until cooked through and crisping up, shifting halfway.

What should be prepared from my kitchen to make Crispy Green Bean “Fries” & Pork?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Egg/s, Butter, Paper Towel

Crispy Green Bean “Fries” & Pork

Pork schnitzel is pan fried and basted in butter, before being splattered with a delicious lashing of Pesto Princess Chimichurri Sauce. It is sided with a roasted butternut, toasted pumpkin seed & bocconcini salad, and crisp cheese-crumbed green bean “fries”!

Crispy Green Bean “Fries” & Pork

with a loaded roasted butternut salad

Hands on Time: 30 - 45 minutes

Overall Time: 40 - 55 minutes

Download the Recipe for 2

Ingredients:

Bocconcini Balls
Butternut
Cake Flour
Grated Italian-style Hard Cheese
Green Beans
Green Leaves
Lemon
Lemons
Panko Breadcrumbs
Pesto Princess Chimichurri
Pork Schnitzel (without crumb)
Pumpkin Seeds

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Egg/s
Butter
Paper Towel

Photo of Crispy Green Bean “Fries” & Pork

Serves 1

GOLDEN BUTTERNUT
Preheat the oven to 200°C. Place the butternut chunks on a roasting tray, coat in oil, and season. Roast in the hot oven for 25-30 minutes until cooked through and crisping up, shifting halfway.
PUMP SEEDS
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 place in a bowl.
OH, CRUMBS!
When the butternut has 10-15 minutes remaining, prepare a shallow bowl with the flour, seasoned lightly. Prepare two more shallow bowls: one containing 1 egg whisked with 1 tbsp of water, and another containing a mixture of the breadcrumbs and the grated cheese. Dip the trimmed green beans in the dry flour mixture, followed by the egg mixture, and finally the breadcrumbs. On completion, place them on a lightly greased baking tray in a single layer and pop in the hot oven for 10-12 minutes until browned and crisp, shifting halfway.
FRY & BASTE
Pat the pork schnitzel dry with some paper towel. Return the pan 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 to baste the schnitzel. Remove from the pan on completion and season.
SALAD & CHIMICHURRI
To the bowl with the toasted seeds, add the rinsed green leaves, the roasted butternut, a squeeze of lemon juice, the halved bocconcini balls, a drizzle of oil, and seasoning. Toss until fully combined. In a small bowl, loosen the chimichurri sauce with oil in 5ml increments until drizzling consistency.
GREEN FRIES & PORK!
Plate up the crispy green bean fries. Side with the pork schnitzel, and drizzle over some of the loosened chimichurri sauce. Serve with the butternut salad and a lemon wedge. Dunk the green bean fries in the remaining chimichurri sauce. Enjoy, Chef!

Butternut - 250g
Pumpkin Seeds - 10g
Cake Flour - 20ml
Panko Breadcrumbs - 50ml
Grated Italian-style Hard Cheese - 20ml
Green Beans - 80g
Pork Schnitzel (without crumb) - 150g
Green Leaves - 20g
Lemon - 1
Bocconcini Balls - 3
Pesto Princess Chimichurri - 30ml

Download the Recipe

Serves 2

GOLDEN BUTTERNUT
Preheat the oven to 200°C. Place the butternut chunks on a roasting tray, coat in oil, and season. Roast in the hot oven for 30-35 minutes until cooked through and crisping up, shifting halfway.
PUMP SEEDS
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 place in a bowl.
OH, CRUMBS!
When the butternut has 10-15 minutes remaining, prepare a shallow bowl with the flour, seasoned lightly. Prepare two more shallow bowls: one containing 1 egg whisked with 2 tbsp of water, and another containing a mixture of the breadcrumbs and the grated cheese. Dip the trimmed green beans in the dry flour mixture, followed by the egg mixture, and finally the breadcrumbs. On completion, place them on a lightly greased baking tray in a single layer and pop in the hot oven for 10-12 minutes until browned and crisp, shifting halfway.
FRY & BASTE
Pat the pork schnitzel dry with some paper towel. Return the pan 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 to baste the schnitzels. Remove from the pan on completion and season.
SALAD & CHIMICHURRI
To the bowl with the toasted seeds, add the rinsed green leaves, the roasted butternut, a squeeze of lemon juice, the halved bocconcini balls, a drizzle of oil, and seasoning. Toss until fully combined. In a small bowl, loosen the chimichurri sauce with oil in 5ml increments until drizzling consistency.
GREEN FRIES & PORK!
Plate up the crispy green bean fries. Side with the pork schnitzel, and drizzle over some of the loosened chimichurri sauce. Serve with the butternut salad and a lemon wedge. Dunk the green bean fries in the remaining chimichurri sauce. Enjoy, Chef!

Butternut - 500g
Pumpkin Seeds - 20g
Cake Flour - 40ml
Panko Breadcrumbs - 80ml
Grated Italian-style Hard Cheese - 40ml
Green Beans - 160g
Pork Schnitzel (without crumb) - 300g
Green Leaves - 40g
Lemon - 1
Bocconcini Balls - 6
Pesto Princess Chimichurri - 60ml

Download the Recipe

Serves 3

GOLDEN BUTTERNUT
Preheat the oven to 200°C. Place the butternut chunks on a roasting tray, coat in oil, and season. To make sure they do get crispy, don’t overcrowd the tray – use two trays instead! Roast in the hot oven for 35-40 minutes until cooked through and crisping up, shifting halfway.
PUMP SEEDS
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 place in a bowl.
OH, CRUMBS!
When the butternut has 10-15 minutes remaining, prepare a shallow bowl with the flour, seasoned lightly. Prepare two more shallow bowls: one containing 2 eggs whisked with 2 tbsp of water, and another containing a mixture of the breadcrumbs and the grated cheese. Dip the trimmed green beans in the dry flour mixture, followed by the egg mixture, and finally the breadcrumbs. On completion, place them on a lightly greased baking tray in a single layer and pop in the hot oven for 10-12 minutes until browned and crisp, shifting halfway.
FRY & BASTE
Pat the pork schnitzel dry with some paper towel. Return the pan 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 - you might have to do this step in batches. In the final minute, use a knob of butter to baste the schnitzels. Remove from the pan on completion and season.
SALAD & CHIMICHURRI
To the bowl with the toasted seeds, add the rinsed green leaves, the roasted butternut, a squeeze of lemon juice, the halved bocconcini balls, a drizzle of oil, and seasoning. Toss until fully combined. In a small bowl, loosen the chimichurri sauce with oil in 5ml increments until drizzling consistency.
GREEN FRIES & PORK!
Plate up the crispy green bean fries. Side with the pork schnitzel, and drizzle over some of the loosened chimichurri sauce. Serve with the butternut salad and a lemon wedge. Dunk the green bean fries in the remaining chimichurri sauce. Enjoy, Chef!

Butternut - 750g
Pumpkin Seeds - 30g
Cake Flour - 60ml
Panko Breadcrumbs - 125ml
Grated Italian-style Hard Cheese - 60ml
Green Beans - 240g
Pork Schnitzel (without crumb) - 450g
Green Leaves - 60g
Lemons - 2
Bocconcini Balls - 9
Pesto Princess Chimichurri - 80ml

Download the Recipe

Serves 4

GOLDEN BUTTERNUT
Preheat the oven to 200°C. Place the butternut chunks on a roasting tray, coat in oil, and season. To make sure they do get crispy, don’t overcrowd the tray – use two trays instead! Roast in the hot oven for 35-40 minutes until cooked through and crisping up, shifting halfway.
PUMP SEEDS
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 place in a bowl.
OH, CRUMBS!
When the butternut has 10-15 minutes remaining, prepare a shallow bowl with the flour, seasoned lightly. Prepare two more shallow bowls: one containing 2 eggs whisked with 3 tbsp of water, and another containing a mixture of the breadcrumbs and the grated cheese. Dip the trimmed green beans in the dry flour mixture, followed by the egg mixture, and finally the breadcrumbs. On completion, place them on a lightly greased baking tray in a single layer and pop in the hot oven for 10-12 minutes until browned and crisp, shifting halfway.
FRY & BASTE
Pat the pork schnitzel dry with some paper towel. Return the pan 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 - you might have to do this step in batches. In the final minute, use a knob of butter to baste the schnitzels. Remove from the pan on completion and season.
SALAD & CHIMICHURRI
To the bowl with the toasted seeds, add the rinsed green leaves, the roasted butternut, a squeeze of lemon juice, the halved bocconcini balls, a drizzle of oil, and seasoning. Toss until fully combined. In a small bowl, loosen the chimichurri sauce with oil in 5ml increments until drizzling consistency.
GREEN FRIES & PORK!
Plate up the crispy green bean fries. Side with the pork schnitzel, and drizzle over some of the loosened chimichurri sauce. Serve with the butternut salad and a lemon wedge. Dunk the green bean fries in the remaining chimichurri sauce. Enjoy, Chef!