In this recipe, tender seared pork schnitzel is served with a delicious red wine & onion sauce. Alongside is golden roasted pumpkin and beetroot, and a fresh green leaf & pumpkin seed salad for a little crunch. What are you waiting for?
Pork Schnitzel & Red Wine Sauce
Pork Schnitzel & Red Wine Sauce
with fresh green leaves & fragrant thyme
Hands on Time: 20 - 35 minutes
Overall Time: 40 - 55 minutes
Ingredients:
- Beef
- Beef Stock
- Beetroot
- Cornflour
- Danish-style Feta
- Fresh Thyme
- Green Leaves
- Onion
- Pork Schnitzel (without crumb)
- Pumpkin Chunks
- Pumpkin Seeds
- Red Wine
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Butter (optional)
- Sugar/Sweetener/Honey
FIST PUMP-KIN TO THE BEET
Preheat the oven to 200°C. Boil the kettle. Wash the Beetroot, trim the ends, and cut into bite-size chunks. Place the beetroot and the pumpkin pieces on a roasting tray, coat in oil, ½ the chopped thyme and season. Roast in the hot oven for 30-35 minutes until cooked through and becoming crispy, shifting halfway.
SEEDS & SLURRY
Place the pumpkin seeds in a pan over a medium heat. Toast for 3-5 minutes until beginning to pop and turn brown. Remove from the pan on completion and set aside to cool. Dilute the stock with 85ml of boiling water. Place the Cornflour in a small bowl and mix in 1 tbsp of the diluted stock until a runny paste – this is called a slurry!
CLASSIC RED WINE SAUCE
Return the pan to a medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the sliced Onion for 3-4 minutes until soft and translucent, shifting occasionally. Add the remaining thyme and fry for 30 seconds until fragrant, shifting constantly. Whisk in the diluted stock, the red wine, and the Cornflour slurry until well combined. Lower the heat slightly and reduce for 3-4 minutes until thick and silky, stirring occasionally. Remove from the pan, cover to keep warm, and set aside for serving.
SLICE, SLICE BABY!
Return the pan, wiped down if necessary, 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 or a drizzle of oil to baste the schnitzel. Remove from the pan on completion, season, and slice.
SPRUCE THE SALAD
In a bowl, combine ½ the toasted pumpkin seeds, the rinsed green leaves, the drained feta, seasoning, and a drizzle of oil.
SERVICE, CHEF!
Plate up the juicy Pork slices alongside the roasted Beetroot and pumpkin. Pour over the delectable red wine sauce and serve with the fresh salad on the side. Sprinkle over the remaining seeds. Yum!
FIST PUMP-KIN TO THE BEET
Preheat the oven to 200°C. Boil the kettle. Wash the Beetroot, trim the ends, and cut into bite-size chunks. Place the beetroot and the pumpkin pieces on a roasting tray, coat in oil, ½ the chopped thyme and season. Roast in the hot oven for 30-35 minutes until cooked through and becoming crispy, shifting halfway.
SEEDS & SLURRY
Place the pumpkin seeds in a pan over a medium heat. Toast for 3-5 minutes until beginning to pop and turn brown. Remove from the pan on completion and set aside to cool. Dilute the stock with 170ml of boiling water. Place the Cornflour in a small bowl and mix in 2 tbsp of the diluted stock until a runny paste – this is called a slurry!
CLASSIC RED WINE SAUCE
Return the pan to a medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the sliced Onion for 3-4 minutes until soft and translucent, shifting occasionally. Add the remaining thyme and fry for 30 seconds until fragrant, shifting constantly. Whisk in the diluted stock, the red wine, and the Cornflour slurry until well combined. Lower the heat slightly and reduce for 3-4 minutes until thick and silky, stirring occasionally. Remove from the pan, cover to keep warm, and set aside for serving.
SLICE, SLICE BABY!
Return the pan, wiped down if necessary, 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 or a drizzle of oil to baste the schnitzel. Remove from the pan on completion, season, and slice.
SPRUCE THE SALAD
In a bowl, combine ½ the toasted pumpkin seeds, the rinsed green leaves, the drained feta, seasoning, and a drizzle of oil.
SERVICE, CHEF!
Plate up the juicy Pork slices alongside the roasted Beetroot and pumpkin. Pour over the delectable red wine sauce and serve with the fresh salad on the side. Sprinkle over the remaining seeds. Yum!
FIST PUMP-KIN TO THE BEET
Preheat the oven to 200°C. Boil the kettle. Wash the Beetroot, trim the ends, and cut into bite-size chunks. Place the beetroot and the pumpkin pieces on a roasting tray, coat in oil, ½ the chopped thyme and season. Use two trays if necessary. Roast in the hot oven for 30-35 minutes until cooked through and becoming crispy, shifting halfway.
SEEDS & SLURRY
Place the pumpkin seeds in a pan over a medium heat. Toast for 3-5 minutes until beginning to pop and turn brown. Remove from the pan on completion and set aside to cool. Dilute the stock with 200ml of boiling water. Place the Cornflour in a small bowl and mix in 3 tbsp of the diluted stock until a runny paste – this is called a slurry!
CLASSIC RED WINE SAUCE
Return the pan to a medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the sliced Onion for 4-5 minutes until soft and translucent, shifting occasionally. Add the remaining thyme and fry for 30 seconds until fragrant, shifting constantly. Whisk in the diluted stock, the red wine, and the Cornflour slurry until well combined. Lower the heat slightly and reduce for 4-5 minutes until thick and silky, stirring occasionally. Remove from the pan, cover to keep warm, and set aside for serving.
SLICE, SLICE BABY!
Return the pan, wiped down if necessary, 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 or a drizzle of oil to baste the schnitzel. Remove from the pan on completion, season, and slice.
SPRUCE THE SALAD
In a bowl, combine ½ the toasted pumpkin seeds, the rinsed green leaves, the drained feta, seasoning, and a drizzle of oil.
SERVICE, CHEF!
Plate up the juicy Pork slices alongside the roasted Beetroot and pumpkin. Pour over the delectable red wine sauce and serve with the fresh salad on the side. Sprinkle over the remaining seeds. Yum!
FIST PUMP-KIN TO THE BEET
Preheat the oven to 200°C. Boil the kettle. Wash the Beetroot, trim the ends, and cut into bite-size chunks. Place the beetroot and the pumpkin pieces on a roasting tray, coat in oil, ½ the chopped thyme and season. Use two trays if necessary. Roast in the hot oven for 30-35 minutes until cooked through and becoming crispy, shifting halfway.
SEEDS & SLURRY
Place the pumpkin seeds in a pan over a medium heat. Toast for 3-5 minutes until beginning to pop and turn brown. Remove from the pan on completion and set aside to cool. Dilute the stock with 250ml of boiling water. Place the Cornflour in a small bowl and mix in 4 tbsp of the diluted stock until a runny paste – this is called a slurry!
CLASSIC RED WINE SAUCE
Return the pan to a medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the sliced Onion for 4-5 minutes until soft and translucent, shifting occasionally. Add the remaining thyme and fry for 30 seconds until fragrant, shifting constantly. Whisk in the diluted stock, the red wine, and the Cornflour slurry until well combined. Lower the heat slightly and reduce for 4-5 minutes until thick and silky, stirring occasionally. Remove from the pan, cover to keep warm, and set aside for serving.
SLICE, SLICE BABY!
Return the pan, wiped down if necessary, 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 or a drizzle of oil to baste the schnitzel. Remove from the pan on completion, season, and slice.
SPRUCE THE SALAD
In a bowl, combine ½ the toasted pumpkin seeds, the rinsed green leaves, the drained feta, seasoning, and a drizzle of oil.
SERVICE, CHEF!
Plate up the juicy Pork slices alongside the roasted Beetroot and pumpkin. Pour over the delectable red wine sauce and serve with the fresh salad on the side. Sprinkle over the remaining seeds. Yum!
Frequently Asked Questions
What is the preparation time for Pork Schnitzel & Red Wine Sauce?
The preparation time for Pork Schnitzel & Red Wine Sauce with fresh green leaves & fragrant thyme is between 20 and 35 minutes.
What is the total time required to make Pork Schnitzel & Red Wine Sauce with fresh green leaves & fragrant thyme?
The total time required to make Pork Schnitzel & Red Wine Sauce with fresh green leaves & fragrant thyme is between 40 and 55 minutes.
How many servings does Pork Schnitzel & Red Wine Sauce provide?
4 servings
What are the main ingredients in Pork Schnitzel & Red Wine Sauce?
Beef, Beef Stock, Beetroot, Cornflour, Danish-style Feta, Fresh Thyme, Green Leaves, Onion, Pork Schnitzel (without crumb), Pumpkin Chunks, Pumpkin Seeds, Red Wine
What is the nutritional information of Pork Schnitzel & Red Wine Sauce?
Calories: 564, Carbs: 40 grams, Fat: grams, Protein: 45.8 grams, Sugar: 10.8 grams, Salt: 14 grams
How do I prepare Pork Schnitzel & Red Wine Sauce?
SEEDS & SLURRY: Place the pumpkin seeds in a pan over a medium heat. Toast for 3-5 minutes until beginning to pop and turn brown. Remove from the pan on completion and set aside to cool. Dilute the stock with 170ml of boiling water. Place the cornflour in a small bowl and mix in 2 tbsp of the diluted stock until a runny paste – this is called a slurry! FIST PUMP-KIN TO THE BEET: Preheat the oven to 200°C. Boil the kettle. Wash the beetroot, trim the ends, and cut into bite-size chunks. Place the beetroot and the pumpkin pieces on a roasting tray, coat in oil, ½ the chopped thyme and season. Roast in the hot oven for 30-35 minutes until cooked through and becoming crispy, shifting halfway. SLICE, SLICE BABY!: Return the pan, wiped down if necessary, 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 or a drizzle of oil to baste the schnitzel. Remove from the pan on completion, season, and slice. SERVICE, CHEF!: Plate up the juicy pork slices alongside the roasted beetroot and pumpkin. Pour over the delectable red wine sauce and serve with the fresh salad on the side. Sprinkle over the remaining seeds. Yum! CLASSIC RED WINE SAUCE: Return the pan to a medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the sliced onion for 3-4 minutes until soft and translucent, shifting occasionally. Add the remaining thyme and fry for 30 seconds until fragrant, shifting constantly. Whisk in the diluted stock, the red wine, and the cornflour slurry until well combined. Lower the heat slightly and reduce for 3-4 minutes until thick and silky, stirring occasionally. Remove from the pan, cover to keep warm, and set aside for serving. SPRUCE THE SALAD: In a bowl, combine ½ the toasted pumpkin seeds, the rinsed green leaves, the drained feta, seasoning, and a drizzle of oil.
What should be prepared from my kitchen to make Pork Schnitzel & Red Wine Sauce?
Beef, Beef Stock, Beetroot, Cornflour, Danish-style Feta, Fresh Thyme, Green Leaves, Onion, Pork Schnitzel (without crumb), Pumpkin Chunks, Pumpkin Seeds, Red Wine
How many calories does Pork Schnitzel & Red Wine Sauce have?
564 calories
How much fat content does Pork Schnitzel & Red Wine Sauce have?
grams
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