Panko Pork Schntizel
 
Prep time
Cook time
Total time
 
Author:
Serves: 2
Ingredients
  • 300g pork fillet
  • 50g panko breadcrumbs
  • 4 tbsp of sour cream
  • 360g new potatoes
  • 2 large handfuls rocket (arugula) leaves
  • 1 tbsp dijon mustard
  • 1 tbsp balsamic vinegar
  • 1 tsp granulated sugar
  • 2 tbsp olive oil
  • Salt and black pepper to season
  • ½ lemon
Instructions
  1. Bring a large pan of water to the boil and add a ¼ tsp of salt. Cut the potatoes into quarters and cook in the salted, boiling water for 10-15 minutes until tender.
  2. Place your hand flat on top of your pork fillet and slice in half from the side and further cut each piece in half widthways. Lay the pork slices between 2 sheets of clingfilm. Hit the pork using a rolling pin until it is 1cm thick.
  3. Put the breadcrumbs in a large, shallow bow and add ¼ tsp of salt and a generous amount of black pepper. Coat each fillet evenly in a tbsp of sour cream. Press each fillet into the breadcrumbs until completely coated.
  4. Heat 1 tbsp of oil in a large frying pan. Lay the breaded pork schnitzels in the pan and cook for 3-4 minutes each side.
  5. Drain your potatoes.
  6. In a bowl, whisk together the Dijon mustard, balsamic vinegar, 1 tbsp olive oil and sugar. Season with a little salt and pepper.
  7. Plate your leaves, top with scattered warm potatoes and drizzle generously with vinaigrette.
  8. Serve the schnitzels on the potato salad and serve with a wedge of fresh lemon.
Recipe by One Busy WAHM at http://onebusywahm.com/panko-pork-schnitzel/