Crispy, yummy pork schnitty coated in panko crumbs, sided with oven-roasted golden potato wedges & dressed greens for freshness. For dunking, there will be tasty tzatziki.
Crispy Pork Schnitzel
Crispy Pork Schnitzel
with potato wedges, tzatziki & fresh salad leaves
Hands on Time: 15 - 30 minutes
Overall Time: 35 - 50 minutes
Ingredients:
- Cake Flour
- NOMU Provençal Rub
- Panko Breadcrumbs
- Pork Schnitzel (without crumb)
- Potato
- Salad Leaves
- Tzatziki
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
- Egg/s
GOLDEN WEDGES
Preheat the oven to 200°C. Place the potato wedges on a roasting tray. Coat in oil, the rub, and seasoning. Roast in the hot oven for 25-30 minutes until golden and cooked through, shifting halfway.
FOR THAT CRISPY LAYER
In a shallow dish, whisk 1 egg with 1 tbsp of water. Prepare two more shallow dishes: one containing the flour (seasoned lightly) and the other containing the breadcrumbs. Pat the schnitzel dry with paper towel. Coat the schnitzel in the flour first, then in the egg, and lastly in the crumb.
SIZZLING SCHNITTY
Place a pan over medium-high heat with enough oil to cover the base. When hot, fry the crumbed schnitzel for 1-2 minutes per side until golden and cooked through. Remove from the pan, drain on paper towel, and season.
GET THE GREENS
In a bowl, combine the shredded salad leaves, a drizzle of olive oil, and seasoning.
DINNER? DONE!
Plate up the golden wedges. Side with the pork schnitzel, the dressed leaves, and the tzatziki for dunking. Well done, Chef!
Potato - 200g
NOMU Provençal Rub - 5ml
Cake Flour - 40ml
Panko Breadcrumbs - 100ml
Pork Schnitzel (without crumb) - 150g
Salad Leaves - 20g
Tzatziki - 25ml
GOLDEN WEDGES
Preheat the oven to 200°C. Place the potato wedges on a roasting tray. Coat in oil, the rub, and seasoning. Roast in the hot oven for 25-30 minutes until golden and cooked through, shifting halfway.
FOR THAT CRISPY LAYER
In a shallow dish, whisk 1 egg with 1 tbsp of water. Prepare two more shallow dishes: one containing the flour (seasoned lightly) and the other containing the breadcrumbs. Pat the schnitzel dry with paper towel. Coat the schnitzel in the flour first, then in the egg, and lastly in the crumb.
SIZZLING SCHNITTY
Place a pan over medium-high heat with enough oil to cover the base. When hot, fry the crumbed schnitzel for 1-2 minutes per side until golden and cooked through. Remove from the pan, drain on paper towel, and season.
GET THE GREENS
In a bowl, combine the shredded salad leaves, a drizzle of olive oil, and seasoning.
DINNER? DONE!
Plate up the golden wedges. Side with the pork schnitzel, the dressed leaves, and the tzatziki for dunking. Well done, Chef!
Potato - 400g
NOMU Provençal Rub - 10ml
Cake Flour - 80ml
Panko Breadcrumbs - 200ml
Pork Schnitzel (without crumb) - 300g
Salad Leaves - 40g
Tzatziki - 50ml
GOLDEN WEDGES
Preheat the oven to 200°C. Place the potato wedges on a roasting tray. Coat in oil, the rub, and seasoning. Roast in the hot oven for 30-35 minutes until golden and cooked through, shifting halfway.
FOR THAT CRISPY LAYER
In a shallow dish, whisk 2 eggs with 2 tbsp of water. Prepare two more shallow dishes: one containing the flour (seasoned lightly) and the other containing the breadcrumbs. Pat the schnitzel dry with paper towel. Coat the schnitzel in the flour first, then in the egg, and lastly in the crumb.
SIZZLING SCHNITTY
Place a pan over medium-high heat with enough oil to cover the base. When hot, fry the crumbed schnitzel for 1-2 minutes per side until golden and cooked through. You may need to do this step in batches. Remove from the pan, drain on paper towel, and season.
GET THE GREENS
In a bowl, combine the shredded salad leaves, a drizzle of olive oil, and seasoning.
DINNER? DONE!
Plate up the golden wedges. Side with the pork schnitzel, the dressed leaves, and the tzatziki for dunking. Well done, Chef!
Potato - 600g
NOMU Provençal Rub - 15ml
Cake Flour - 125ml
Panko Breadcrumbs - 300ml
Pork Schnitzel (without crumb) - 450g
Salad Leaves - 60g
Tzatziki - 75ml
GOLDEN WEDGES
Preheat the oven to 200°C. Place the potato wedges on a roasting tray. Coat in oil, the rub, and seasoning. Roast in the hot oven for 30-35 minutes until golden and cooked through, shifting halfway.
FOR THAT CRISPY LAYER
In a shallow dish, whisk 2 eggs with 2 tbsp of water. Prepare two more shallow dishes: one containing the flour (seasoned lightly) and the other containing the breadcrumbs. Pat the schnitzel dry with paper towel. Coat the schnitzel in the flour first, then in the egg, and lastly in the crumb.
SIZZLING SCHNITTY
Place a pan over medium-high heat with enough oil to cover the base. When hot, fry the crumbed schnitzel for 1-2 minutes per side until golden and cooked through. You may need to do this step in batches. Remove from the pan, drain on paper towel, and season.
GET THE GREENS
In a bowl, combine the shredded salad leaves, a drizzle of olive oil, and seasoning.
DINNER? DONE!
Plate up the golden wedges. Side with the pork schnitzel, the dressed leaves, and the tzatziki for dunking. Well done, Chef!
Potato - 800g
NOMU Provençal Rub - 20ml
Cake Flour - 160ml
Panko Breadcrumbs - 400ml
Pork Schnitzel (without crumb) - 600g
Salad Leaves - 80g
Tzatziki - 100ml
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