eCook Meal
Pork Schnitzel & Lemon Potatoes
with a green salad & flaked almonds
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!
Serving guide
Choose your portion size.
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!
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!
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!
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!
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Pork Schnitzel & Lemon Potatoes?
The preparation time for Pork Schnitzel & Lemon Potatoes with a green salad & flaked almonds is between 15 and 30 minutes.
What is the total time required to make Pork Schnitzel & Lemon Potatoes with a green salad & flaked almonds?
The total time required to make Pork Schnitzel & Lemon Potatoes with a green salad & flaked almonds is between 35 and 55 minutes.
How many servings does Pork Schnitzel & Lemon Potatoes provide?
4 servings
What are the main ingredients in Pork Schnitzel & Lemon Potatoes?
Almonds, Green Leaves, Lemon, Parsley, Pork Schnitzel (without crumb), Potato, Real Food Factory Hemp Seed & Rocket Pesto, Sour Cream
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?
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. 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. 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. 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! 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.
What should be prepared from my kitchen to make Pork Schnitzel & Lemon Potatoes?
Almonds, Green Leaves, Lemon, Parsley, Pork Schnitzel (without crumb), Potato, Real Food Factory Hemp Seed & Rocket Pesto, Sour Cream
How many calories does Pork Schnitzel & Lemon Potatoes have?
561 calories
How much fat content does Pork Schnitzel & Lemon Potatoes have?
grams