eCook Meal
Smoky Pork & Rosemary Butter
with cheesy sweet potato mash & crunchy green beans
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.
Serving guide
Choose your portion size.
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, 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, 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, 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!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R112.76
for 4 servings · R28.19 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Sweet Potato needs 1 kgMedium Potatoes 2 kg 2 kg at R44.99 · 50% of packR22.50
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Green Beans needs 400 gGreen Beans in Brine 410 g 410 g at R26.99 · 98% of packR26.33
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Fresh Rosemary needs 20 gFree Range Slow Cooked Rosemary & Paprika Confit Duck Legs Avg 900 g 900 g at R208.24 · 2% of packR4.63
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Grated Italian-style Hard Cheese needs 60 mlPlantLove™ Dairy Free Macadamia Nut Based Grated Hard Cheese 60 g R39.99 · whole pack (size can't be divided)R39.99
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Salad Leaves needs 80 gWhole Spinach 350 g 350 g at R19.99 · 23% of packR4.57
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Piquanté Peppers needs 100 gPEPPADEW Piquanté Pepper Chutney 400 g 400 g at R58.99 · 25% of packR14.75
Not in the Woolies basket — source these elsewhere:
- Pork Schnitzel (without crumb)
- Smoky Coating
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Smoky Pork & Rosemary Butter?
The preparation time for Smoky Pork & Rosemary Butter with cheesy sweet potato mash & crunchy green beans is between 20 and 35 minutes.
What is the total time required to make Smoky Pork & Rosemary Butter with cheesy sweet potato mash & crunchy green beans?
The total time required to make Smoky Pork & Rosemary Butter with cheesy sweet potato mash & crunchy green beans is between 30 and 50 minutes.
How many servings does Smoky Pork & Rosemary Butter provide?
4 servings
What are the main ingredients in Smoky Pork & Rosemary Butter?
Grated Italian-style Hard Cheese, Green Beans, Piquanté Peppers, Pork Schnitzel (without crumb), Rosemary, Salad Leaves, Smoky Coating, Sweet Potato
What is the nutritional information of Smoky Pork & Rosemary Butter?
Calories: 541, Carbs: 67 grams, Fat: grams, Protein: 42.9 grams, Sugar: 23.5 grams, Salt: 320 grams
How do I prepare Smoky Pork & Rosemary Butter?
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! 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. 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. 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. 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. 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.
What should be prepared from my kitchen to make Smoky Pork & Rosemary Butter?
Grated Italian-style Hard Cheese, Green Beans, Piquanté Peppers, Pork Schnitzel (without crumb), Rosemary, Salad Leaves, Smoky Coating, Sweet Potato
How many calories does Smoky Pork & Rosemary Butter have?
541 calories
How much fat content does Smoky Pork & Rosemary Butter have?
grams