eCook Meal
Smoky Pork & Sage Butter
with sweet potato mash, hard cheese & charred broccoli
This pork schnitzel is sizzled in a gluten-conscious coating, spiced with smoked paprika. It’s lavishly splashed with thick sage burnt butter and elevated by sides of silky sweet potato mash, roast broccoli, and a 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 smooth. Cover to keep warm and set aside for serving.
POP IN THE BROC
Place the broccoli pieces on a roasting tray, coat in oil, and season. Roast in the hot oven for 15-20 minutes until cooked through and crisping up, shifting halfway.
A SALAD TO PEP YOU UP
Submerge the peas in boiling water for 2-3 minutes until plump. Drain on completion and place in a bowl with the rinsed salad leaves, the chopped piquanté peppers, and 10ml of olive oil. 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, cover to keep warm, and set aside for serving.
BROWN YOUR SAGE BUTTER
Wipe down the pan if necessary and return it to a medium-high heat with 40g of butter. Once foaming, add in the rinsed sage leaves 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, golden schnitzel, and charred broccoli. Cover in drizzles of sage burnt butter and side with the perky salad. Get ready to feast!
Sweet Potato - 250g
Grated Italian-style Hard Cheese - 15ml
Broccoli Florets - 200g
Peas - 50g
Salad Leaves - 20g
Piquanté Peppers - 25g
Smoky Coating - 32,5ml
Pork Schnitzel - 150g
Fresh Sage - 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 smooth. Cover to keep warm and set aside for serving.
POP IN THE BROC
Place the broccoli pieces on a roasting tray, coat in oil, and season. Roast in the hot oven for 15-20 minutes until cooked through and crisping up, shifting halfway.
A SALAD TO PEP YOU UP
Submerge the peas in boiling water for 2-3 minutes until plump. Drain on completion and place in a bowl with the rinsed salad leaves, the chopped piquanté peppers, and 20ml of olive oil. 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, cover to keep warm, and set aside for serving.
BROWN YOUR SAGE BUTTER
Wipe down the pan if necessary and return it to a medium-high heat with 80g of butter. Once foaming, add in the rinsed sage leaves 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, golden schnitzel, and charred broccoli. Cover in drizzles of sage burnt butter and side with the perky salad. Get ready to feast!
Sweet Potato - 500g
Grated Italian-style Hard Cheese - 30ml
Broccoli Florets - 400g
Peas - 100g
Salad Leaves - 40g
Piquanté Peppers - 50g
Smoky Coating - 65ml
Pork Schnitzel - 300g
Fresh Sage - 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 smooth. Cover to keep warm and set aside for serving.
POP IN THE BROC
Place the broccoli pieces on a roasting tray, coat in oil, and season. Roast in the hot oven for 20-25 minutes until cooked through and crisping up, shifting halfway.
A SALAD TO PEP YOU UP
Submerge the peas in boiling water for 2-3 minutes until plump. Drain on completion and place in a bowl with the rinsed salad leaves, the chopped piquanté peppers, and 30ml of olive oil. 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. Remove from the pan, cover to keep warm, and set aside for serving.
BROWN YOUR SAGE 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 sage leaves 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, golden schnitzel, and charred broccoli. Cover in drizzles of sage burnt butter and side with the perky salad. Get ready to feast!
Sweet Potato - 750g
Grated Italian-style Hard Cheese - 45ml
Broccoli Florets - 600g
Peas - 150g
Salad Leaves - 60g
Piquanté Peppers - 75g
Smoky Coating - 97,5ml
Pork Schnitzel - 450g
Fresh Sage - 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 smooth. Cover to keep warm and set aside for serving.
POP IN THE BROC
Place the broccoli pieces on a roasting tray, coat in oil, and season. Roast in the hot oven for 20-25 minutes until cooked through and crisping up, shifting halfway.
A SALAD TO PEP YOU UP
Submerge the peas in boiling water for 2-3 minutes until plump. Drain on completion and place in a bowl with the rinsed salad leaves, the chopped piquanté peppers, and 40ml of olive oil. 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. Remove from the pan, cover to keep warm, and set aside for serving.
BROWN YOUR SAGE BUTTER
Wipe down the pan if necessary and return it to a medium-high heat with 160g of butter. Once foaming, add in the rinsed sage leaves 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, golden schnitzel, and charred broccoli. Cover in drizzles of sage burnt butter and side with the perky salad. Get ready to feast!
Sweet Potato - 1kg
Grated Italian-style Hard Cheese - 60ml
Broccoli Florets - 800g
Peas - 200g
Salad Leaves - 80g
Piquanté Peppers - 100g
Smoky Coating - 130ml
Pork Schnitzel - 600g
Fresh Sage - 20g
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R364.89
for 4 servings · R91.22 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Pork Schnitzel needs 600 gCrumbed Pork Schnitzels Avg 600 g 600 g at R155.99 · 100% of packR155.99
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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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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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Fresh Sage needs 20 gRosemary and Sage Grind 60 g 60 g at R50.99 · 33% of packR17.00
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Peas needs 200 gSplit Pea Soup Mix 750 g 750 g at R42.99 · 27% of packR11.46
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Piquanté Peppers needs 100 gPEPPADEW Piquanté Pepper Chutney 400 g 400 g at R58.99 · 25% of packR14.75
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Broccoli Florets needs 800 gBroccoli Florets 300 g 300 g at R36.99 · 2.7× packsR98.64
Not in the Woolies basket — source these elsewhere:
- Smoky Coating
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Frequently Asked Questions
What is the preparation time for Smoky Pork & Sage Butter?
The preparation time for Smoky Pork & Sage Butter with sweet potato mash, hard cheese & charred broccoli is between 30 and 50 minutes.
What is the total time required to make Smoky Pork & Sage Butter with sweet potato mash, hard cheese & charred broccoli?
The total time required to make Smoky Pork & Sage Butter with sweet potato mash, hard cheese & charred broccoli is between 40 and 60 minutes.
How many servings does Smoky Pork & Sage Butter provide?
4 servings
What are the main ingredients in Smoky Pork & Sage Butter?
Broccoli Florets, Fresh Sage, Grated Italian-style Hard Cheese, Pea, Piquanté Peppers, Pork Schnitzel, Salad Leaves, Smoky Coating, Sweet Potato
What is the nutritional information of Smoky Pork & Sage Butter?
Calories: , Carbs: grams, Fat: grams, Protein: grams, Sugar: grams, Salt: grams
How do I prepare Smoky Pork & Sage Butter?
BROWN YOUR SAGE BUTTER: Wipe down the pan if necessary and return it to a medium-high heat with 80g of butter. Once foaming, add in the rinsed sage leaves 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. 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, cover to keep warm, and set aside for serving. WARM, INDULGENT & NOURISHING: Plate up the cheesy mash, golden schnitzel, and charred broccoli. Cover in drizzles of sage 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 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 smooth. Cover to keep warm and set aside for serving. A SALAD TO PEP YOU UP: Submerge the peas in boiling water for 2-3 minutes until plump. Drain on completion and place in a bowl with the rinsed salad leaves, the chopped piquanté peppers, and 20ml of olive oil. Toss to combine, season, and set aside for serving. POP IN THE BROC: Place the broccoli pieces on a roasting tray, coat in oil, and season. Roast in the hot oven for 15-20 minutes until cooked through and crisping up, shifting halfway.
What should be prepared from my kitchen to make Smoky Pork & Sage Butter?
Broccoli Florets, Fresh Sage, Grated Italian-style Hard Cheese, Pea, Piquanté Peppers, Pork Schnitzel, Salad Leaves, Smoky Coating, Sweet Potato
How many calories does Smoky Pork & Sage Butter have?
calories
How much fat content does Smoky Pork & Sage Butter have?
grams