Dilly Pork Schnitzel
with Tangy Potato Salad
Cooking time
25 minutes
Servings
2/4
Calories
700 /serving
Nothing beats the sight and sound of a golden-crisped schnitzel—except maybe the taste (you'll whisk dill into the coating for an herby crust). Serve with a spudsy salad, dressed in honey and mustard, and tossed with green beans and pickled onions.
We will send you:
- 2 Pork chops
- 450g Baby potatoes
- 300g Green beans (or string peas)
- 50g Sliced red onions
- 15ml Whole-grain mustard
- 1g Dried dill
- 30ml Mayonnaise
- 60g Panko
- 30ml Apple cider vinegar
- 7g Honey
Contains: Eggs • Mustard • Sulphites • Wheat
You will need:
Large pan
Medium pot
Oil
Salt & pepper (S&P)
Strainer
Whisk
1 or 2 Eggs
Total Fat
24 g
Saturated Fat
5 g
Sodium
820 mg
Total Carb
71 g
Sugars
7 g
Protein
49 g
Fibre
12 g
Preparation
Boil the potatoes & green beans
- Bring a medium pot of salted water to a boil.
- Medium-dice the potatoes.
- Remove the stem ends of the green beans; cut crosswise into thirds.
- Add the potatoes to the pot of boiling water and boil, 11 to 13 min., until fork-tender.
- In the last 3 min., add the green beans.
- Drain well and transfer to a bowl. Set aside to cool.
Mise en place
- Meanwhile, in a small bowl, combine the onions, vinegar and S&P. Set aside to marinate.
Prepare the schnitzel
- In a medium bowl, combine the panko and a pinch of S&P.
- In a second medium bowl, whisk 1 egg, 1 tbsp water (double both for 4 portions), ½ the dill and a pinch of S&P.
- Pat the pork dry and halve horizontally; season with S&P.
- Working one at a time, coat the pork in the egg mixture (shaking off any excess), then in the panko (pressing to adhere).
Cook the schnitzel
- In a large pan, heat a generous drizzle of oil on medium-high.
- Add the schnitzel* and cook, 2 to 3 min. per side, until browned and cooked through.
- Transfer to a paper towel-lined plate; season with S&P.
Make the potato salad
- In a large bowl, whisk the mayo, mustard, honey, vinegar (drain from the onions), remaining dill and a drizzle of oil.
- Add the potatoes, green beans, onions and S&P; toss well.
Plate your dish
- Divide the potato salad between your plates.
- Top with the schnitzel. Bon appétit!
*Health Canada recommends cooking pork to a minimum internal temperature of 71°C.
