Part of the mint family, sage is one of those rare herbs that are better cooked than fresh. With this recipe, you will be proving that by making a memorable sage & burnt butter sauce, which will be drizzled over a crispy panko crumb-coated pork schnitzel and baby potatoes.
Pork Schnitty & Sage Burnt Butter
Pork Schnitty & Sage Burnt Butter
with buttery baby potatoes
Hands on Time: 15 - 35 minutes
Overall Time: 30 - 50 minutes
Ingredients:
- Baby Potato
- Cake Flour
- Fresh Sage
- Panko Breadcrumbs
- Pork Schnitzel (without crumb)
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Egg/s
- Butter
- Paper Towel
POTATOES
Place the halved baby potatoes in a pot (with a lid) of salted water. Bring to a boil and cook until soft, 15-20 minutes. Drain and return to the pot. Add a knob of butter and seasoning. Replace the lid and shake the pot until the butter is melted. Cover and set aside.
CRUMB THE SCHNITZEL
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 until golden and cooked through, 1-2 minutes per side. Remove from the pan, drain on paper towel, and season.
SAGE BURNT BUTTER
Return the pan to medium-high heat with a drizzle of oil and 30g of butter. Once foaming, fry the sage leaves until crispy, 1-2 minutes per side. (To make this easier, use tongs if you have them!) Drain on paper towel. Reserve the sage-infused butter for serving.
DINNER IS SERVED
Plate up the buttery potatoes, side with the crispy schnitzel, and drizzle over the sage-infused butter. Garnish with the crispy sage leaves. Well done, Chef!
Baby Potato - 250g
Cake Flour - 30ml
Panko Breadcrumbs - 100ml
Pork Schnitzel (without crumb) - 150g
Fresh Sage - 3g
POTATOES
Place the halved baby potatoes in a pot (with a lid) of salted water. Bring to a boil and cook until soft, 15-20 minutes. Drain and return to the pot. Add a knob of butter and seasoning. Replace the lid and shake the pot until the butter is melted. Cover and set aside.
CRUMB THE SCHNITZEL
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 until golden and cooked through, 1-2 minutes per side. Remove from the pan, drain on paper towel, and season.
SAGE BURNT BUTTER
Return the pan to medium-high heat with a drizzle of oil and 60g of butter. Once foaming, fry the sage leaves until crispy, 1-2 minutes per side. (To make this easier, use tongs if you have them!) Drain on paper towel. Reserve the sage-infused butter for serving.
DINNER IS SERVED
Plate up the buttery potatoes, side with the crispy schnitzel, and drizzle over the sage-infused butter. Garnish with the crispy sage leaves. Well done, Chef!
Baby Potato - 500g
Cake Flour - 60ml
Panko Breadcrumbs - 200ml
Pork Schnitzel (without crumb) - 300g
Fresh Sage - 5g
POTATOES
Place the halved baby potatoes in a pot (with a lid) of salted water. Bring to a boil and cook until soft, 20-25 minutes. Drain and return to the pot. Add a knob of butter and seasoning. Replace the lid and shake the pot until the butter is melted. Cover and set aside.
CRUMB THE SCHNITZEL
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 until golden and cooked through, 1-2 minutes per side. Remove from the pan, drain on paper towel, and season.
SAGE BURNT BUTTER
Return the pan to medium-high heat with a drizzle of oil and 90g of butter. Once foaming, fry the sage leaves until crispy, 1-2 minutes per side. (To make this easier, use tongs if you have them!) Drain on paper towel. Reserve the sage-infused butter for serving.
DINNER IS SERVED
Plate up the buttery potatoes, side with the crispy schnitzel, and drizzle over the sage-infused butter. Garnish with the crispy sage leaves. Well done, Chef!
Baby Potato - 750g
Cake Flour - 90ml
Panko Breadcrumbs - 300ml
Pork Schnitzel (without crumb) - 450g
Fresh Sage - 8g
POTATOES
Place the halved baby potatoes in a pot (with a lid) of salted water. Bring to a boil and cook until soft, 20-25 minutes. Drain and return to the pot. Add a knob of butter and seasoning. Replace the lid and shake the pot until the butter is melted. Cover and set aside.
CRUMB THE SCHNITZEL
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 until golden and cooked through, 1-2 minutes per side. Remove from the pan, drain on paper towel, and season.
SAGE BURNT BUTTER
Return the pan to medium-high heat with a drizzle of oil and 120g of butter. Once foaming, fry the sage leaves until crispy, 1-2 minutes per side. (To make this easier, use tongs if you have them!) Drain on paper towel. Reserve the sage-infused butter for serving.
DINNER IS SERVED
Plate up the buttery potatoes, side with the crispy schnitzel, and drizzle over the sage-infused butter. Garnish with the crispy sage leaves. Well done, Chef!
Baby Potato - 1kg
Cake Flour - 125ml
Panko Breadcrumbs - 400ml
Pork Schnitzel (without crumb) - 600g
Fresh Sage - 10g
Woolies Products in this dish
