Pork Schnitzel
with Creamy Smashed Potatoes and Apple-Cabbage Salad
Crispy schnitzel, rustic smashed potatoes and a crisp, dilly slaw will make you feel like you've transported straight to a Bavarian mountainside for dinner.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
340 g
Pork Chops, boneless
350 g
Yellow Potato
4 tbsp
Mayonnaise
(Contains: Egg, Mustard May contain traces of: Crustaceans, Fish, Gluten, Milk, Mustard, Sesame, Soy, Sulphites, Wheat)
1 unit(s)
Lemon
7 g
Zesty Garlic Blend
(Contains: Sulphites May contain traces of: Milk, Mustard, Sesame, Soy, Wheat, Peanuts, Tree nuts)
16 tbsp
Italian Breadcrumbs
(Contains: Barley, Milk, Oats, Rye, Sesame, Soy, Wheat May contain traces of: Crustaceans, Fish, Mustard, Soy, Sulphites, Peanuts, Tree nuts, Egg)
43 mL
Sour Cream
(Contains: Milk May contain traces of: Milk)
7 g
Dill
113 g
Red Cabbage, shredded
1 unit(s)
Granny Smith Apple
4 g
Dill-Garlic Spice Blend
(Contains: Sulphites May contain traces of: Milk, Mustard, Sesame, Soy, Wheat, Peanuts, Tree nuts)
Not included in your delivery
2 tbsp
Butter*
(Contains: Milk)
2 tbsp
Oil*
1 tsp
Sugar*
0.38 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Cut potatoes into 1-inch pieces.
- To a large pot, add potatoes and enough water to cover by 1 inch (use same for 4 portions). Season with salt. Cover and bring to a boil over high heat.
- Once boiling, reduce heat to medium. Uncover and cook for 10-14 min, until fork-tender.
- Drain and return potatoes to the pot, off heat.
- Cover to keep warm.
- Meanwhile, core apple, then cut into 1/4-inch slices.
- Juice half the lemon. Cut remaining lemon into wedges.
- Roughly chop dill.
- In a large bowl, whisk together 1 tbsp (2 tbsp) lemon juice, 1 tsp (2 tsp) sugar and 1 tbsp (2 tbsp) oil.
- Add cabbage, apples and dill. Season with salt and pepper. Toss to coat.
- Set aside.
- Pat pork dry with paper towels, then season with salt, pepper and Zesty Garlic Blend.
- Coat each pork chop completely with mayo.
- To a shallow dish, add breadcrumbs. Working with one piece at a time, press both sides into breadcrumbs to coat completely.
- Heat a large non-stick pan over medium heat, when hot add 1 tbsp (2 tbsp) oil and pork.
- Pan-fry pork for 4-6 min on one side, until golden-brown.
- Add another 1 tbsp (2 tbsp) oil, then flip pork and pan-fry for 4-6 min on the other side, until golden-brown and cooked through.** [tester please confirm more oil is needed.]
- Remove from heat. Transfer pork to plate and let rest 5 min.
- Meanwhile, to the pot with potatoes, add sour cream, 2 tbsp (4 tbsp) butter, Dill-Garlic Spice Blend. Season with salt and pepper. Mash until rustic in texture. [tester, should salt be measured amount? Please taste before seasoning.]
- Divide potatoes, slaw and pork between plates.
- Squeeze a lemon wedge over top, if you like.
