Pork Schnitzel
with Creamy Smashed Potatoes
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.
Produit dans un établissement qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
340 g
Côtelettes de porc, désossées
350 g
Pomme de terre à chair jaune
4 cs
Mayonnaise
(Contient: Oeuf, Moutarde Peut contenir : Crustacés, Poisson, Gluten, Lait, Moutarde, Sésame, Soya, Sulfites, Blé)
1 pièce(s)
Citron
7 g
Mélange d’épices acidulé à l’ail
(Contient: Sulfites Peut contenir : Lait, Moutarde, Sésame, Soya, Blé, Arachides, Noix)
16 cs
Chapelure italienne
(Contient: Orge, Lait, Avoine, Seigle, Sésame, Soya, Blé Peut contenir : Crustacés, Poisson, Moutarde, Soya, Sulfites, Arachides, Noix, Oeuf)
43 ml
Crème sure
(Contient: Lait Peut contenir : Lait)
7 g
Aneth
113 g
Chou rouge, émincé
1 pièce(s)
Pomme Granny Smith
4 g
Mélange d'épices à l'ail et à l'aneth
(Contient: Sulfites Peut contenir : Lait, Moutarde, Sésame, Soya, Blé, Arachides, Noix)
Pas inclus dans votre livraison
2 cs
Beurre*
(Contient: Lait)
2 cs
Huile*
1 cc
Sucre*
0.38 cc
Sel*
0.13 cc
Poivre*
Ustensiles
Instructions
- 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.
