What are the main ingredients in Pork Schnitzel & Red Wine Gravy?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel, Butter, Milk (optional)

What is the nutritional information of Pork Schnitzel & Red Wine Gravy?

Calories: 448, Carbs: 50 grams, Fat: grams, Protein: 41.1 grams, Sugar: 5.9 grams, Salt: 436 grams

How do I prepare Pork Schnitzel & Red Wine Gravy?

PLATE UP: Plate up the mash. Side with the onion & spinach and the browned schnitzel. Drizzle the gravy over the schnitzel. That’s a wrap, Chef! SPINACH: Place a pan over medium heat with a drizzle of oil. When hot, fry the sliced onions until soft, 3-4 minutes. Add the rinsed spinach and sauté until wilted, 2-3 minutes. Remove from the heat and season. GRAVY: Combine the cornflour with 200ml of water. Return the pan to medium heat with a drizzle of oil and a knob of butter. When hot, fry the diced onions, the grated garlic, and the rinsed rosemary sprigs until fragrant, 2-3 minutes. Add the wine and simmer until almost evaporated, 1-2 minutes. Mix in the diluted cornflour and simmer until thickening, 6-8 minutes. Remove from the heat, discard the rosemary sprigs, and season. SCHNITZEL: Place a pan over high heat with a drizzle of oil. Pat the schnitzel dry with paper towel and coat with the NOMU rub. When hot, sear the schnitzel until browned, 30-60 seconds per side. In the final 30 seconds, baste with a knob of butter. Remove from the pan, season, and cover to keep warm. MASH: Place the potato pieces in a pot 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 (optional) and a splash of water or milk (optional). Mash with a fork, season, and cover.

What should be prepared from my kitchen to make Pork Schnitzel & Red Wine Gravy?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel, Butter, Milk (optional)

Pork Schnitzel & Red Wine Gravy

Name: Pork Schnitzel & Red Wine Gravy
Prep time: 20 min
Total time: 30 min
Yield: 4 servings
Ingredients: Oil (cooking, olive or coconut); Salt & Pepper; Water; Paper Towel; Butter; Milk (optional)

Treat yourself to a Sunday afternoon lunch, but mid-week as a dinner surprise! Butter-basted pork schnitzel is deliciously drenched in a red wine gravy sauce, infused with fresh rosemary. Sided with creamy potato mash and earthy spinach.

Pork Schnitzel & Red Wine Gravy

with potato mash & spinach

Hands on Time: 20 - 45 minutes

Overall Time: 30 - 45 minutes

Download the Recipe for 2

Ingredients:

Cornflour
Fresh Rosemary
Garlic Clove
Garlic Cloves
NOMU One For All Rub
Onion
Onions
Pork Schnitzel (without crumb)
Potato
Red Wine
Spinach

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Paper Towel
Butter
Milk (optional)

Photo of Pork Schnitzel & Red Wine Gravy

Serves 1

MASH
Place the potato pieces in a pot 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 (optional) and a splash of water or milk (optional). Mash with a fork, season, and cover.
SCHNITZEL
Place a pan over high heat with a drizzle of oil. Pat the schnitzel dry with paper towel and coat with the NOMU rub. When hot, sear the schnitzel until browned, 30-60 seconds per side. In the final 30 seconds, baste with a knob of butter. Remove from the pan, season, and cover to keep warm.
GRAVY
Combine the cornflour with 100ml of water. Return the pan to medium heat with a drizzle of oil and a knob of butter. When hot, fry the diced onions, the grated garlic, and the rinsed rosemary sprigs until fragrant, 2-3 minutes. Add the wine and simmer until almost evaporated, 1-2 minutes. Mix in the diluted cornflour and simmer until thickening, 6-8 minutes. Remove from the heat, discard the rosemary sprigs, and season.
SPINACH
Place a pan over medium heat with a drizzle of oil. When hot, fry the sliced onions until soft, 3-4 minutes. Add the rinsed spinach and sauté until wilted, 2-3 minutes. Remove from the heat and season.
PLATE UP
Plate up the mash. Side with the onion & spinach and the browned schnitzel. Drizzle the gravy over the schnitzel. That’s a wrap, Chef!

Potato - 200g
Pork Schnitzel (without crumb) - 150g
NOMU One For All Rub - 5ml
Cornflour - 5ml
Onion - 1
Garlic Clove - 1
Fresh Rosemary - 3g
Red Wine - 30ml
Spinach - 20g

Download the Recipe

Serves 2

MASH
Place the potato pieces in a pot 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 (optional) and a splash of water or milk (optional). Mash with a fork, season, and cover.
SCHNITZEL
Place a pan over high heat with a drizzle of oil. Pat the schnitzel dry with paper towel and coat with the NOMU rub. When hot, sear the schnitzel until browned, 30-60 seconds per side. In the final 30 seconds, baste with a knob of butter. Remove from the pan, season, and cover to keep warm.
GRAVY
Combine the cornflour with 200ml of water. Return the pan to medium heat with a drizzle of oil and a knob of butter. When hot, fry the diced onions, the grated garlic, and the rinsed rosemary sprigs until fragrant, 2-3 minutes. Add the wine and simmer until almost evaporated, 1-2 minutes. Mix in the diluted cornflour and simmer until thickening, 6-8 minutes. Remove from the heat, discard the rosemary sprigs, and season.
SPINACH
Place a pan over medium heat with a drizzle of oil. When hot, fry the sliced onions until soft, 3-4 minutes. Add the rinsed spinach and sauté until wilted, 2-3 minutes. Remove from the heat and season.
PLATE UP
Plate up the mash. Side with the onion & spinach and the browned schnitzel. Drizzle the gravy over the schnitzel. That’s a wrap, Chef!

Potato - 400g
Pork Schnitzel (without crumb) - 300g
NOMU One For All Rub - 10ml
Cornflour - 10ml
Onion - 1
Garlic Clove - 1
Fresh Rosemary - 5g
Red Wine - 60ml
Spinach - 40g

Download the Recipe

Serves 3

MASH
Place the potato pieces in a pot 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 (optional) and a splash of water or milk (optional). Mash with a fork, season, and cover.
SCHNITZEL
Place a pan over high heat with a drizzle of oil. Pat the schnitzel dry with paper towel and coat with the NOMU rub. When hot, sear the schnitzel until browned, 30-60 seconds per side. In the final 30 seconds, baste with a knob of butter. Remove from the pan, season, and cover to keep warm. You may need to do this step in batches.
GRAVY
Combine the cornflour with 300ml of water. Return the pan to medium heat with a drizzle of oil and a knob of butter. When hot, fry the diced onions, the grated garlic, and the rinsed rosemary sprigs until fragrant, 2-3 minutes. Add the wine and simmer until almost evaporated, 2-3 minutes. Mix in the diluted cornflour and simmer until thickening, 8-10 minutes. Remove from the heat, discard the rosemary sprigs, and season.
SPINACH
Place a pan over medium heat with a drizzle of oil. When hot, fry the sliced onions until soft, 4-5 minutes. Add the rinsed spinach and sauté until wilted, 3-4 minutes. Remove from the heat and season.
PLATE UP
Plate up the mash. Side with the onion & spinach and the browned schnitzel. Drizzle the gravy over the schnitzel. That’s a wrap, Chef!

Potato - 600g
Pork Schnitzel (without crumb) - 450g
NOMU One For All Rub - 15ml
Cornflour - 15ml
Onions - 2
Garlic Cloves - 2
Fresh Rosemary - 8g
Red Wine - 90ml
Spinach - 60g

Download the Recipe

Serves 4

MASH
Place the potato pieces in a pot 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 (optional) and a splash of water or milk (optional). Mash with a fork, season, and cover.
SCHNITZEL
Place a pan over high heat with a drizzle of oil. Pat the schnitzel dry with paper towel and coat with the NOMU rub. When hot, sear the schnitzel until browned, 30-60 seconds per side. In the final 30 seconds, baste with a knob of butter. Remove from the pan, season, and cover to keep warm. You may need to do this step in batches.
GRAVY
Combine the cornflour with 400ml of water. Return the pan to medium heat with a drizzle of oil and a knob of butter. When hot, fry the diced onions, the grated garlic, and the rinsed rosemary sprigs until fragrant, 2-3 minutes. Add the wine and simmer until almost evaporated, 2-3 minutes. Mix in the diluted cornflour and simmer until thickening, 8-10 minutes. Remove from the heat, discard the rosemary sprigs, and season.
SPINACH
Place a pan over medium heat with a drizzle of oil. When hot, fry the sliced onions until soft, 4-5 minutes. Add the rinsed spinach and sauté until wilted, 3-4 minutes. Remove from the heat and season.
PLATE UP
Plate up the mash. Side with the onion & spinach and the browned schnitzel. Drizzle the gravy over the schnitzel. That’s a wrap, Chef!