What are the main ingredients in Guilt-free Pork Schnitty?

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

What is the nutritional information of Guilt-free Pork Schnitty?

Calories: 709, Carbs: 67 grams, Fat: grams, Protein: 53.5 grams, Sugar: 28.7 grams, Salt: 783 grams

How do I prepare Guilt-free Pork Schnitty?

DINNER’S UP!: Scoop up some glazed, roast butternut and tomatoes. Serve the crumbed schnitzel with the lemony kale on the side. Drizzle over the yoghurt dressing and garnish with the toasted almond flakes. Delicious! TASTY TOMATOES: When the butternut pieces have been roasting for 10-15 minutes, add the dressed tomato wedges to the other side of the tray and return the tray to the oven. Roast for the remaining time. In the final 5 minutes, drizzle the honey over the butternut. GOLDEN DELUXE: Return the pan to medium-high heat with enough oil to cover the base. When hot, fry the schnitzels until golden and cooked through, 1-2 minutes per side. You may need to do this step in batches. Remove from the pan, drain on paper towel, and season. TOAST & SOME PREP: Place the almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside. In a bowl, combine the yoghurt, the chopped parsley, ½ the lemon juice, and seasoning. Place the shredded kale in another bowl with a drizzle of olive oil, the remaining lemon juice, and seasoning. Using your hands, massage the kale until soft and coated in oil. Set aside for serving. If you prefer cooked kale, scatter it over the roasting veg in the final 4-5 minutes until crispy. GET MESSY: Pat the pork schnitzel dry with paper towel. Whisk 1 egg in a shallow dish with 1 tsp of water. Prepare two more shallow dishes: one containing the chickpea flour and the other containing the guilt-free crumb. Coat the schnitzels, one at a time, in the flour first, then in the egg mixture, and, lastly, lightly coat in the crumb. Dust off any excess in between coatings. ROAST VEG: Preheat the oven to 200°C. Spread the butternut pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway). In a bowl, combine the tomato wedges with a drizzle of oil and seasoning.

What should be prepared from my kitchen to make Guilt-free Pork Schnitty?

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

Guilt-free Pork Schnitty

Name: Guilt-free Pork Schnitty
Prep time: 15 min
Total time: 45 min
Yield: 4 servings
Ingredients: Oil (cooking, olive or coconut); Salt & Pepper; Water; Egg/s; Paper Towel

This mouth-watering schnitzel number is carb-conscious and veg-packed – so tuck in with a confident crunch! With a hard cheese & almond flour crumb, a lemony yoghurt dressing, and nutritious kale.

Guilt-free Pork Schnitty

with honey-glazed butternut & flaked almonds

Hands on Time: 15 - 35 minutes

Overall Time: 45 - 60 minutes

Download the Recipe for 2

Ingredients:

Almonds
Butternut
Chickpea Flour
Fresh Parsley
Guilt-Free Crumb
Honey
Kale
Lemon Juice
Low Fat Plain Yoghurt
Pork Schnitzel (without crumb)
Tomato
Tomatoes

From your kitchen:

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

Serves 1

ROAST VEG
Preheat the oven to 200°C. Spread the butternut pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway). In a bowl, combine the tomato wedges with a drizzle of oil and seasoning.
TOAST & SOME PREP
Place the almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside. In a bowl, combine the yoghurt, the chopped parsley, ½ the lemon juice, and seasoning. Place the shredded kale in another bowl with a drizzle of olive oil, the remaining lemon juice, and seasoning. Using your hands, massage the kale until soft and coated in oil. Set aside for serving. If you prefer cooked kale, scatter it over the roasting veg in the final 3-4 minutes until crispy.
TASTY TOMATOES
When the butternut pieces have been roasting for 10-15 minutes, add the dressed tomato wedges to the other side of the tray and return the tray to the oven. Roast for the remaining time. In the final 5 minutes, drizzle the honey over the butternut.
GET MESSY
Pat the pork schnitzel dry with paper towel. Whisk 1 egg in a shallow dish with 1 tsp of water. Prepare two more shallow dishes: one containing the chickpea flour and the other containing the guilt-free crumb. Coat the schnitzel in the flour first, then in the egg mixture, and, lastly, lightly coat in the crumb. Dust off any excess in between coatings.
GOLDEN DELUXE
Return the pan to medium-high heat with enough oil to cover the base. When hot, fry the schnitzels until golden and cooked through, 1-2 minutes per side. You may need to do this step in batches. Remove from the pan, drain on paper towel, and season.
DINNER’S UP!
Scoop up some glazed, roast butternut and tomatoes. Serve the crumbed schnitzel with the lemony kale on the side. Drizzle over the yoghurt dressing and garnish with the toasted almond flakes. Delicious!

Butternut - 250g
Tomato - 1
Almonds - 10g
Low Fat Plain Yoghurt - 50ml
Fresh Parsley - 3g
Lemon Juice - 20ml
Kale - 50g
Honey - 15ml
Pork Schnitzel (without crumb) - 150g
Chickpea Flour - 20ml
Guilt-free Crumb - 70ml

Download the Recipe

Serves 2

ROAST VEG
Preheat the oven to 200°C. Spread the butternut pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway). In a bowl, combine the tomato wedges with a drizzle of oil and seasoning.
TOAST & SOME PREP
Place the almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside. In a bowl, combine the yoghurt, the chopped parsley, ½ the lemon juice, and seasoning. Place the shredded kale in another bowl with a drizzle of olive oil, the remaining lemon juice, and seasoning. Using your hands, massage the kale until soft and coated in oil. Set aside for serving. If you prefer cooked kale, scatter it over the roasting veg in the final 4-5 minutes until crispy.
TASTY TOMATOES
When the butternut pieces have been roasting for 10-15 minutes, add the dressed tomato wedges to the other side of the tray and return the tray to the oven. Roast for the remaining time. In the final 5 minutes, drizzle the honey over the butternut.
GET MESSY
Pat the pork schnitzel dry with paper towel. Whisk 1 egg in a shallow dish with 1 tsp of water. Prepare two more shallow dishes: one containing the chickpea flour and the other containing the guilt-free crumb. Coat the schnitzels, one at a time, in the flour first, then in the egg mixture, and, lastly, lightly coat in the crumb. Dust off any excess in between coatings.
GOLDEN DELUXE
Return the pan to medium-high heat with enough oil to cover the base. When hot, fry the schnitzels until golden and cooked through, 1-2 minutes per side. You may need to do this step in batches. Remove from the pan, drain on paper towel, and season.
DINNER’S UP!
Scoop up some glazed, roast butternut and tomatoes. Serve the crumbed schnitzel with the lemony kale on the side. Drizzle over the yoghurt dressing and garnish with the toasted almond flakes. Delicious!

Butternut - 500g
Tomatoes - 2
Almonds - 20g
Low Fat Plain Yoghurt - 100ml
Fresh Parsley - 5g
Lemon Juice - 40ml
Kale - 100g
Honey - 30ml
Pork Schnitzel (without crumb) - 300g
Chickpea Flour - 40ml
Guilt-free Crumb - 140ml

Download the Recipe

Serves 3

ROAST VEG
Preheat the oven to 200°C. Spread the butternut pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 30-35 minutes (shifting halfway). In a bowl, combine the tomato wedges with a drizzle of oil and seasoning.
TOAST & CHOP
Place the almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside. In a bowl, combine the yoghurt, the chopped parsley, ½ the lemon juice, and seasoning. Place the shredded kale in another bowl with a drizzle of olive oil, the remaining lemon juice, and seasoning. Using your hands, massage the kale until soft and coated in oil. Set aside for serving. If you prefer cooked kale, scatter it over the roasting veg in the final 5-6 minutes until crispy.
TASTY TOMATOES
When the butternut pieces have been roasting for 10-15 minutes, add the dressed tomato wedges to the other side of the tray and return the tray to the oven. Roast for the remaining time. In the final 5 minutes, drizzle the honey over the butternut.
GET MESSY
Pat the pork schnitzel dry with paper towel. Whisk 2 eggs in a shallow dish with 2 tsp of water. Prepare two more shallow dishes: one containing the chickpea flour and the other containing the guilt-free crumb. Coat the schnitzels, one at a time, in the flour first, then in the egg mixture, and, lastly, lightly coat in the crumb. Dust off any excess in between coatings.
GOLDEN DELUXE
Return the pan to medium-high heat with enough oil to cover the base. When hot, fry the schnitzels until golden and cooked through, 1-2 minutes per side. You may need to do this step in batches. Remove from the pan, drain on paper towel, and season.
DINNER’S UP!
Scoop up some glazed, roast butternut and tomatoes. Serve the crumbed schnitzel with the lemony kale on the side. Drizzle over the yoghurt dressing and garnish with the toasted almond flakes. Delicious!

Butternut - 750g
Tomatoes - 3
Almonds - 30g
Low Fat Plain Yoghurt - 150ml
Fresh Parsley - 8g
Lemon Juice - 60ml
Kale - 150g
Honey - 45ml
Pork Schnitzel (without crumb) - 450g
Chickpea Flour - 60ml
Guilt-free Crumb - 210ml

Download the Recipe

Serves 4

ROAST VEG
Preheat the oven to 200°C. Spread the butternut pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 30-35 minutes (shifting halfway). In a bowl, combine the tomato wedges with a drizzle of oil and seasoning.
TOAST & SOME PREP
Place the almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside. In a bowl, combine the yoghurt, the chopped parsley, ½ the lemon juice, and seasoning. Place the shredded kale in another bowl with a drizzle of olive oil, the remaining lemon juice, and seasoning. Using your hands, massage the kale until soft and coated in oil. Set aside for serving. If you prefer cooked kale, scatter it over the roasting veg in the final 6-7 minutes until crispy.
TASTY TOMATOES
When the butternut pieces have been roasting for 10-15 minutes, add the dressed tomato wedges to the other side of the tray and return the tray to the oven. Roast for the remaining time. In the final 5 minutes, drizzle the honey over the butternut.
GET MESSY
Pat the pork schnitzel dry with paper towel. Whisk 2 eggs in a shallow dish with 2 tsp of water. Prepare two more shallow dishes: one containing the chickpea flour and the other containing the guilt-free crumb. Coat the schnitzels, one at a time, in the flour first, then in the egg mixture, and, lastly, lightly coat in the crumb. Dust off any excess in between coatings.
GOLDEN DELUXE
Return the pan to medium-high heat with enough oil to cover the base. When hot, fry the schnitzels until golden and cooked through, 1-2 minutes per side. You may need to do this step in batches. Remove from the pan, drain on paper towel, and season.
DINNER’S UP!
Scoop up some glazed, roast butternut and tomatoes. Serve the crumbed schnitzel with the lemony kale on the side. Drizzle over the yoghurt dressing and garnish with the toasted almond flakes. Delicious!