What are the main ingredients in Pork Schnitzel & Lemon Potatoes?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Butter

What is the nutritional information of Pork Schnitzel & Lemon Potatoes?

Calories: 561, Carbs: 45 grams, Fat: grams, Protein: 45.1 grams, Sugar: 4.4 grams, Salt: 23 grams

How do I prepare Pork Schnitzel & Lemon Potatoes?

ZESTY POTS: Preheat the oven to 200°C. Place the potato wedges on a roasting tray, coat in oil, and seasoning. Roast in the hot oven for 30-35 minutes, until cooked through and starting to crisp. On completion, sprinkle over ½ the lemon zest and a squeeze of lemon juice. TOASTY NUTS: Place the flaked almonds in a nonstick pan over a medium heat. Toast for 3-5 minutes until golden brown, shifting occasionally. Remove from the pan on completion and set aside to cool. DON’T SNITCH: Return the pan to a high heat with a drizzle of oil. When hot, pan-fry the schnitzels for 30-60 seconds per side until golden and cooked through. In the final minute, use a knob of butter to baste the schnitzels. Season to taste. THE MAIN EVENT: Plate up the crispy schnitzels and drizzle over any remaining pan juices. Side with the lemony potato wedges. Serve with the pesto salad and a dollop of the zesty sour cream for dipping. Sprinkle over the chopped parsley and the remaining almonds. Serve with a lemon wedge and dive in, Chef! SALAD & SOUR CREAM: In a salad bowl, add the green leaves, the pesto, a drizzle of oil, seasoning, and ½ the toasted flaked almonds. Set aside. Combine the sour cream with the remaining lemon zest and seasoning.

What should be prepared from my kitchen to make Pork Schnitzel & Lemon Potatoes?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Butter

Pork Schnitzel & Lemon Potatoes

Name: Pork Schnitzel & Lemon Potatoes
Prep time: 15 min
Total time: 35 min
Yield: 4 servings
Ingredients: Oil (cooking, olive or coconut); Salt & Pepper; Water; Butter

Crispy pork schnitzel served alongside zesty lemony potatoes, with a fresh side salad of green leaves drenched in a delicious pesto drizzle. Sprinkled with crunchy flaked almonds to finish it off, there really isn’t anything else we could add to this amazing dish!

Pork Schnitzel & Lemon Potatoes

with a green salad & flaked almonds

Hands on Time: 15 - 30 minutes

Overall Time: 35 - 55 minutes

Download the Recipe for 2

Ingredients:

Flaked Almonds
Fresh Parsley
Green Leaves
Lemon
Lemons
Pork Schnitzel (without crumb)
Potato
Real Food Factory Hemp Seed & Rocket Pesto
Sour Cream

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Butter

Photo of Pork Schnitzel & Lemon Potatoes

Serves 1

ZESTY POTS
Preheat the oven to 200°C. Place the potato wedges on a roasting tray, coat in oil, and seasoning. Roast in the hot oven for 30-35 minutes, until cooked through and starting to crisp. On completion, sprinkle over ½ the lemon zest and a squeeze of lemon juice.
TOASTY NUTS
Place the flaked almonds in a nonstick pan over a medium heat. Toast for 3-5 minutes until golden brown, shifting occasionally. Remove from the pan on completion and set aside to cool.
DON’T SNITCH
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. Season to taste.
SALAD & SOUR CREAM
In a salad bowl, add the green leaves, the pesto, a drizzle of oil, seasoning, and ½ the toasted flaked almonds. Set aside. Combine the sour cream with the remaining lemon zest and seasoning.
THE MAIN EVENT
Plate up the crispy schnitzel and drizzle over any remaining pan juices. Side with the lemony potato wedges. Serve with the pesto salad and a dollop of the zesty sour cream for dipping. Sprinkle over the chopped parsley and the remaining almonds. Serve with a lemon wedge and dive in, Chef!

Potato - 200g
Lemon - 1
Flaked Almonds - 10g
Pork Schnitzel (without crumb) - 150g
Green Leaves - 20g
Real Food Factory Hemp Seed & Rocket Pesto - 15ml
Sour Cream - 30ml
Fresh Parsley - 4g

Download the Recipe

Serves 2

ZESTY POTS
Preheat the oven to 200°C. Place the potato wedges on a roasting tray, coat in oil, and seasoning. Roast in the hot oven for 30-35 minutes, until cooked through and starting to crisp. On completion, sprinkle over ½ the lemon zest and a squeeze of lemon juice.
TOASTY NUTS
Place the flaked almonds in a nonstick pan over a medium heat. Toast for 3-5 minutes until golden brown, shifting occasionally. Remove from the pan on completion and set aside to cool.
DON’T SNITCH
Return the pan to a high heat with a drizzle of oil. When hot, pan-fry the schnitzels for 30-60 seconds per side until golden and cooked through. In the final minute, use a knob of butter to baste the schnitzels. Season to taste.
SALAD & SOUR CREAM
In a salad bowl, add the green leaves, the pesto, a drizzle of oil, seasoning, and ½ the toasted flaked almonds. Set aside. Combine the sour cream with the remaining lemon zest and seasoning.
THE MAIN EVENT
Plate up the crispy schnitzels and drizzle over any remaining pan juices. Side with the lemony potato wedges. Serve with the pesto salad and a dollop of the zesty sour cream for dipping. Sprinkle over the chopped parsley and the remaining almonds. Serve with a lemon wedge and dive in, Chef!

Potato - 400g
Lemon - 1
Flaked Almonds - 20g
Pork Schnitzel (without crumb) - 300g
Green Leaves - 40g
Real Food Factory Hemp Seed & Rocket Pesto - 30ml
Sour Cream - 65ml
Fresh Parsley - 8g

Download the Recipe

Serves 3

ZESTY POTS
Preheat the oven to 200°C. Place the potato wedges on a roasting tray, coat in oil, and seasoning. Roast in the hot oven for 35-40 minutes, until cooked through and starting to crisp. On completion, sprinkle over ½ the lemon zest and a squeeze of lemon juice.
TOASTY NUTS
Place the flaked almonds in a nonstick pan over a medium heat. Toast for 3-5 minutes until golden brown, shifting occasionally. Remove from the pan on completion and set aside to cool.
DON’T SNITCH
Return the pan to a high heat with a drizzle of oil. When hot, pan-fry the schnitzels 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. Season to taste.
SALAD & SOUR CREAM
In a salad bowl, add the green leaves, the pesto, a drizzle of oil, seasoning, and ½ the toasted flaked almonds. Set aside. Combine the sour cream with the remaining lemon zest and seasoning.
THE MAIN EVENT
Plate up the crispy schnitzels and drizzle over any remaining pan juices. Side with the lemony potato wedges. Serve with the pesto salad and a dollop of the zesty sour cream for dipping. Sprinkle over the chopped parsley and the remaining almonds. Serve with a lemon wedge and dive in, Chef!

Potato - 600g
Lemons - 2
Flaked Almonds - 30g
Pork Schnitzel (without crumb) - 450g
Green Leaves - 60g
Real Food Factory Hemp Seed & Rocket Pesto - 45ml
Sour Cream - 125ml
Fresh Parsley - 12g

Download the Recipe

Serves 4

ZESTY POTS
Preheat the oven to 200°C. Place the potato wedges on a roasting tray, coat in oil, and seasoning. Roast in the hot oven for 35-40 minutes, until cooked through and starting to crisp. On completion, sprinkle over ½ the lemon zest and a squeeze of lemon juice.
TOASTY NUTS
Place the flaked almonds in a nonstick pan over a medium heat. Toast for 3-5 minutes until golden brown, shifting occasionally. Remove from the pan on completion and set aside to cool.
DON’T SNITCH
Return the pan to a high heat with a drizzle of oil. When hot, pan-fry the schnitzels 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. Season to taste.
SALAD & SOUR CREAM
In a salad bowl, add the green leaves, the pesto, a drizzle of oil, seasoning, and ½ the toasted flaked almonds. Set aside. Combine the sour cream with the remaining lemon zest and seasoning.
THE MAIN EVENT
Plate up the crispy schnitzels and drizzle over any remaining pan juices. Side with the lemony potato wedges. Serve with the pesto salad and a dollop of the zesty sour cream for dipping. Sprinkle over the chopped parsley and the remaining almonds. Serve with a lemon wedge and dive in, Chef!