Crispy baby potatoes, hot out of the oven, are plated up with a tender piece of butter-basted pork, drizzled with a homemade almond butter. Finished with a refreshing salad of greens, plump peas & creamy feta.
Pork Schnitzel & Roast Baby Potatoes
Pork Schnitzel & Roast Baby Potatoes
with a pea & Danish-style feta salad
Hands on Time: 15 - 30 minutes
Overall Time: 35 - 50 minutes
Ingredients:
- Almonds
- Baby Potato
- Danish-style Feta
- Peas
- Pork Schnitzel (without crumb)
- Salad Leaves
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
- Butter
OVEN-ROASTED POTATOES
Preheat the oven to 200°C. Spread the halved baby potatoes on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 25-30 minutes (shifting halfway).
PEA & FETA SALAD
Boil the kettle. Submerge the peas in boiling water until plump, 2-3 minutes. Drain. In a salad bowl, toss together the shredded salad leaves, the plump peas, a drizzle of olive oil, and seasoning. Crumble over the drained feta. Set aside.
ALMOND BUTTER
Place a pan over medium-high heat with 30g of butter. Once foaming, add the chopped almonds. Fry until toasted, 1-2 minutes. Remove from the heat.
JUICY PORK
Return the pan to medium-high heat with a drizzle of oil. Pat the schnitzel dry with paper towel. 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 and season.
GREAT JOB, CHEF
Plate up the roasted potatoes and the pork schnitzel. Drizzle over the almond butter. Serve the pea & feta salad on the side.
Baby Potato - 200g
Peas - 40g
Salad Leaves - 20g
Danish-style Feta - 20g
Almonds - 10g
Pork Schnitzel (without crumb) - 150g
OVEN-ROASTED POTATOES
Preheat the oven to 200°C. Spread the halved baby potatoes on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 25-30 minutes (shifting halfway).
PEA & FETA SALAD
Boil the kettle. Submerge the peas in boiling water until plump, 2-3 minutes. Drain. In a salad bowl, toss together the shredded salad leaves, the plump peas, a drizzle of olive oil, and seasoning. Crumble over the drained feta. Set aside.
ALMOND BUTTER
Place a pan over medium-high heat with 60g of butter. Once foaming, add the chopped almonds. Fry until toasted, 1-2 minutes. Remove from the heat.
JUICY PORK
Return the pan to medium-high heat with a drizzle of oil. Pat the schnitzel dry with paper towel. 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 and season.
GREAT JOB, CHEF
Plate up the roasted potatoes and the pork schnitzel. Drizzle over the almond butter. Serve the pea & feta salad on the side.
Baby Potato - 400g
Peas - 80g
Salad Leaves - 40g
Danish-style Feta - 40g
Almonds - 20g
Pork Schnitzel (without crumb) - 300g
OVEN-ROASTED POTATOES
Preheat the oven to 200°C. Spread the halved baby potatoes on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway).
PEA & FETA SALAD
Boil the kettle. Submerge the peas in boiling water until plump, 2-3 minutes. Drain. In a salad bowl, toss together the shredded salad leaves, the plump peas, a drizzle of olive oil, and seasoning. Crumble over the drained feta. Set aside.
ALMOND BUTTER
Place a pan over medium-high heat with 90g of butter. Once foaming, add the chopped almonds. Fry until toasted, 1-2 minutes. Remove from the heat.
JUICY PORK
Return the pan to medium-high heat with a drizzle of oil. Pat the schnitzel dry with paper towel. 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 and season. You may need to do this step in batches.
GREAT JOB, CHEF
Plate up the roasted potatoes and the pork schnitzel. Drizzle over the almond butter. Serve the pea & feta salad on the side.
Baby Potato - 600g
Peas - 120g
Salad Leaves - 60g
Danish-style Feta - 60g
Almonds - 30g
Pork Schnitzel (without crumb) - 450g
OVEN-ROASTED POTATOES
Preheat the oven to 200°C. Spread the halved baby potatoes on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway).
PEA & FETA SALAD
Boil the kettle. Submerge the peas in boiling water until plump, 2-3 minutes. Drain. In a salad bowl, toss together the shredded salad leaves, the plump peas, a drizzle of olive oil, and seasoning. Crumble over the drained feta. Set aside.
ALMOND BUTTER
Place a pan over medium-high heat with 120g of butter. Once foaming, add the chopped almonds. Fry until toasted, 1-2 minutes. Remove from the heat.
JUICY PORK
Return the pan to medium-high heat with a drizzle of oil. Pat the schnitzel dry with paper towel. 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 and season. You may need to do this step in batches.
GREAT JOB, CHEF
Plate up the roasted potatoes and the pork schnitzel. Drizzle over the almond butter. Serve the pea & feta salad on the side.
Baby Potato - 800g
Peas - 160g
Salad Leaves - 80g
Danish-style Feta - 80g
Almonds - 40g
Pork Schnitzel (without crumb) - 600g
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