This pork schnitzel sizzles in a smoky paprika and rice-flour coating. Lavishly splashed with thick rosemary infused burnt butter and elevated by sides of cheesy sweet potato mash, and a crunchy green bean and piquanté pepper salad.
Smoky Pork & Rosemary Butter
Smoky Pork & Rosemary Butter
with cheesy sweet potato mash & crunchy green beans
Hands on Time: 20 - 35 minutes
Overall Time: 30 - 50 minutes
Ingredients:
- Fresh Rosemary
- Grated Italian-style Hard Cheese
- Green Beans
- Piquanté Peppers
- Pork Schnitzel (without crumb)
- Salad Leaves
- Smoky Coating
- Sweet Potato
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Egg/s
- Milk (optional)
- Paper Towel
- Butter
SWEET, CHEESY MASH
Preheat the oven to 200°C. Boil the kettle. Place a pot over a medium-high heat with 3-4cm of boiling water covering the base. Once bubbling rapidly, place the sweet potato chunks in a colander over the pot. Cover and allow to steam for 15-20 minutes until cooked through and soft. Alternatively, use a steamer if you have one. On completion, place in a bowl with the hard cheese and a splash of milk or water. Add a knob of butter or coconut oil (optional) and some seasoning. Mash with a fork or potato masher until desired consistency. Cover to keep warm and set aside for serving.
CRUNCHY GREENS
Place a pan over a medium-high heat with a splash of water. When starting to bubble, simmer the sliced green beans for 3-4 minutes until cooked al dente. Drain on completion and place in a salad bowl.
PEPPY SALAD
Add the rinsed salad leaves, chopped piquanté peppers, and 10ml of olive oil to the bowl with green beans. Toss to combine, season, and set aside for serving.
SMOKY SCHNITZY
Place the smoky coating in a shallow dish and mix in some seasoning. In a second shallow dish, whisk 1 egg with 2 tsp of water. Pat the pork dry with paper towel. Coat in the egg and then in the flour, dusting off any excess flour on completion. Place a nonstick pan over a medium-high heat with a drizzle of oil. When hot, fry the pork for 1-2 minutes per side until cooked through and golden. Remove from the pan, place on paper towel and cover to keep warm — set aside for serving.
GOLDEN BUTTER
Wipe down the pan if necessary and return it to a medium-high heat with 30g of butter. Once foaming, add in the rinsed rosemary sprigs and spread out in a single layer. Fry for 1-2 minutes until the butter has a nutty aroma and the leaves are crispy – watch closely to make sure they don’t burn! On completion, remove the pan from the heat.
WARM, INDULGENT & NOURISHING
Plate up the cheesy mash alongside the golden schnitzel. Drizzle over the rosemary burnt butter and side with the peppy salad. Get ready to feast!
Sweet Potato - 250g
Grated Italian-style Hard Cheese - 15ml
Green Beans - 100g
Salad Leaves - 20g
Piquanté Peppers - 25g
Smoky Coating - 32,5ml
Pork Schnitzel (without crumb) - 150g
Fresh Rosemary - 5g
SWEET, CHEESY MASH
Preheat the oven to 200°C. Boil the kettle. Place a pot over a medium-high heat with 3-4cm of boiling water covering the base. Once bubbling rapidly, place the sweet potato chunks in a colander over the pot. Cover and allow to steam for 15-20 minutes until cooked through and soft. Alternatively, use a steamer if you have one. On completion, place in a bowl with the hard cheese and a splash of milk or water. Add a knob of butter or coconut oil (optional) and some seasoning. Mash with a fork or potato masher until desired consistency. Cover to keep warm and set aside for serving.
CRUNCHY GREENS
Place a pan over a medium-high heat with a splash of water. When starting to bubble, simmer the sliced green beans for 4-5 minutes until cooked al dente. Drain on completion and place in a salad bowl.
PEPPY SALAD
Add the rinsed salad leaves, chopped piquanté peppers, and 10ml of olive oil to the bowl with green beans. Toss to combine, season, and set aside for serving.
SMOKY SCHNITZY
Place the smoky coating in a shallow dish and mix in some seasoning. In a second shallow dish, whisk 1 egg with 2 tsp of water. Pat the pork dry with paper towel. Coat in the egg and then in the flour, dusting off any excess flour on completion. Place a nonstick pan over a medium-high heat with a drizzle of oil. When hot, fry the pork for 1-2 minutes per side until cooked through and golden. Remove from the pan, place on paper towel and cover to keep warm — set aside for serving.
GOLDEN BUTTER
Wipe down the pan if necessary and return it to a medium-high heat with 60g of butter. Once foaming, add in the rinsed rosemary sprigs and spread out in a single layer. Fry for 2-3 minutes until the butter has a nutty aroma and the leaves are crispy – watch closely to make sure they don’t burn! On completion, remove the pan from the heat.
WARM, INDULGENT & NOURISHING
Plate up the cheesy mash alongside the golden schnitzel. Drizzle over the rosemary burnt butter and side with the perky salad. Get ready to feast!
Sweet Potato - 500g
Grated Italian-style Hard Cheese - 30ml
Green Beans - 200g
Salad Leaves - 40g
Piquanté Peppers - 50g
Smoky Coating - 65ml
Pork Schnitzel (without crumb) - 300g
Fresh Rosemary - 10g
SWEET, CHEESY MASH
Preheat the oven to 200°C. Boil the kettle. Place a large pot over a medium-high heat with 3-4cm of boiling water covering the base. Once bubbling rapidly, place the sweet potato chunks in a colander over the pot. Cover and allow to steam for 20-25 minutes until cooked through and soft. Alternatively, use a steamer if you have one. On completion, place in a bowl with the hard cheese and a splash of milk or water. Add a knob of butter or coconut oil (optional) and some seasoning. Mash with a fork or potato masher until desired consistency. Cover to keep warm and set aside for serving.
CRUNCHY GREENS
Place a pan over a medium-high heat with a splash of water. When starting to bubble, simmer the sliced green beans for 6-7 minutes until cooked al dente. Drain on completion and place in a salad bowl.
PEPPY SALAD
Add the rinsed salad leaves, chopped piquanté peppers, and 10ml of olive oil to the bowl with green beans. Toss to combine, season, and set aside for serving.
SMOKY SCHNITZY
Place the smoky coating in a shallow dish and mix in some seasoning. In a second shallow dish, whisk 2 eggs with 3 tsp of water. Pat the pork dry with paper towel. Coat in the egg and then in the flour, dusting off any excess flour on completion. Place a large, nonstick pan over a medium-high heat with a drizzle of oil. When hot, fry the pork for 1-2 minutes per side until cooked through and golden. You may need to do this step in batches. When hot, fry the pork for 1-2 minutes per side until cooked through and golden. Remove from the pan, place on paper towel and cover to keep warm — set aside for serving.
GOLDEN BUTTER
Wipe down the pan if necessary and return it to a medium-high heat with 90g of butter. Once foaming, add in the rinsed rosemary sprigs and spread out in a single layer. Fry for 2-3 minutes until the butter has a nutty aroma and the leaves are crispy – watch closely to make sure they don’t burn! On completion, remove the pan from the heat.
WARM, INDULGENT & NOURISHING
Plate up the cheesy mash alongside the golden schnitzel. Drizzle over the rosemary burnt butter and side with the perky salad. Get ready to feast!
Sweet Potato - 750g
Grated Italian-style Hard Cheese - 45ml
Green Beans - 300g
Salad Leaves - 60g
Piquanté Peppers - 75g
Smoky Coating - 97,5ml
Pork Schnitzel (without crumb) - 450g
Fresh Rosemary - 15g
SWEET, CHEESY MASH
Preheat the oven to 200°C. Boil the kettle. Place a large pot over a medium-high heat with 3-4cm of boiling water covering the base. Once bubbling rapidly, place the sweet potato chunks in a colander over the pot. Cover and allow to steam for 20-25 minutes until cooked through and soft. Alternatively, use a steamer if you have one. On completion, place in a bowl with the hard cheese and a splash of milk or water. Add a knob of butter or coconut oil (optional) and some seasoning. Mash with a fork or potato masher until desired consistency. Cover to keep warm and set aside for serving.
CRUNCHY GREENS
Place a pan over a medium-high heat with a splash of water. When starting to bubble, simmer the sliced green beans for 6-7 minutes until cooked al dente. Drain on completion and place in a salad bowl.
PEPPY SALAD
Add the rinsed salad leaves, chopped piquanté peppers, and 10ml of olive oil to the bowl with green beans. Toss to combine, season, and set aside for serving.
SMOKY SCHNITZY
Place the smoky coating in a shallow dish and mix in some seasoning. In a second shallow dish, whisk 2 eggs with 3 tsp of water. Pat the pork dry with paper towel. Coat in the egg and then in the flour, dusting off any excess flour on completion. Place a large, nonstick pan over a medium-high heat with a drizzle of oil. When hot, fry the pork for 1-2 minutes per side until cooked through and golden. You may need to do this step in batches. When hot, fry the pork for 1-2 minutes per side until cooked through and golden. Remove from the pan, place on paper towel and cover to keep warm — set aside for serving.
GOLDEN BUTTER
Wipe down the pan if necessary and return it to a medium-high heat with 120g of butter. Once foaming, add in the rinsed rosemary sprigs and spread out in a single layer. Fry for 2-3 minutes until the butter has a nutty aroma and the leaves are crispy – watch closely to make sure they don’t burn! On completion, remove the pan from the heat.
WARM, INDULGENT & NOURISHING
Plate up the cheesy mash alongside the golden schnitzel. Drizzle over the rosemary burnt butter and side with the perky salad. Get ready to feast!
Sweet Potato - 1kg
Grated Italian-style Hard Cheese - 60ml
Green Beans - 400g
Salad Leaves - 80g
Piquanté Peppers - 100g
Smoky Coating - 130ml
Pork Schnitzel (without crumb) - 600g
Fresh Rosemary - 20g
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