eCook Meal
Guilt-free Pork Schnitty
with honey-glazed butternut & flaked almonds
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.
Serving guide
Choose your portion size.
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!
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!
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!
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!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R144.55
for 4 servings · R36.14 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
-
Chickpea Flour needs 80 mlChickpea Flour 350 g R39.99 · whole pack (size can't be divided)R39.99
-
Almonds needs 40 gEveryday Raw Almonds 1 kg 1 kg at R231.99 · 4% of packR9.28
-
Butternut needs 1 kgButternut 3 kg 3 kg at R45.00 · 33% of packR15.00
-
Lemon Juice needs 80 mlLemon Juice 500 ml 500 ml at R29.99 · 16% of packR4.80
-
Honey needs 60 mlOrganic Apple Cider Vinegar with Honey and Ginger 500 ml 500 ml at R139.99 · 12% of packR16.80
-
Kale needs 200 gKale Min 350 g 350 g at R35.99 · 57% of packR20.57
-
Fresh Parsley needs 10 gGarlic and Parsley Bruschetta 150 g 150 g at R56.99 · 7% of packR3.80
-
Tomatoes needs 4Tomato Puree in Tub 240 g R20.99 · whole pack (size can't be divided)R20.99
-
Low Fat Plain Yoghurt needs 200 mlAyrshire Low Fat Strawberry & Litchi Flavoured Drinking Yoghurt 300 ml 300 ml at R19.99 · 67% of packR13.33
Not in the Woolies basket — source these elsewhere:
- Guilt-free Crumb
- Pork Schnitzel (without crumb)
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Guilt-free Pork Schnitty?
The preparation time for Guilt-free Pork Schnitty with honey-glazed butternut & flaked almonds is between 15 and 35 minutes.
What is the total time required to make Guilt-free Pork Schnitty with honey-glazed butternut & flaked almonds?
The total time required to make Guilt-free Pork Schnitty with honey-glazed butternut & flaked almonds is between 45 and 60 minutes.
How many servings does Guilt-free Pork Schnitty provide?
4 servings
What are the main ingredients in Guilt-free Pork Schnitty?
Almonds, Butternut, Chickpea Flour, Guilt-Free Crumb, Honey, Kale, Lemon Juice, Parsley, Pork Schnitzel (without crumb), Tomato, Yoghurt
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?
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. 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. 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. 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. 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!
What should be prepared from my kitchen to make Guilt-free Pork Schnitty?
Almonds, Butternut, Chickpea Flour, Guilt-Free Crumb, Honey, Kale, Lemon Juice, Parsley, Pork Schnitzel (without crumb), Tomato, Yoghurt
How many calories does Guilt-free Pork Schnitty have?
709 calories
How much fat content does Guilt-free Pork Schnitty have?
grams