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Pork schnitzel

with caraway potatoes and apple salad

Ready in around 30 mins

RECIPE FACT:
Austria is also home to the oldest restaurant in the world still in operation - the St. Peter Stiftskeller in Salzburg. It was founded in 803 and is still in operation today, making it more than 1200 years old.
Nutritional Info:
  • Energy: 2,571kJ (614kcal)
  • Protein: 49g
  • Carbohydate: 52g
  • Sugars: 23g
  • Fat, total:21g
  • Saturated:9g
  • Sodium:685mg
  • Contains:Eggs, Gluten, Milk, Sulphites, Wheat
Serving Amount:
Serves 2 people
Cooking Instructions:
  • 1. TO PREPARE THE VEGETABLES:

    Line an oven tray with baking paper. Peel then cut the red onion into 1 cm wedges. Open the bag of steamed gourmet potatoes and empty onto the tray. Using a potato masher or a serving fork gently smash each potato to a height of about 1 cm. Add the red onion, drizzle with olive oil, sprinkle with the caraway powder, season with salt and pepper and bake for 22-25 mins.

  • 2. TO PREPARE THE SALAD:

    Peel, trim both ends then grate the carrot into a bowl with the mesclun. Core the apple, slice into ½ cm slices and add into the bowl. Just before serving drizzle with olive oil and season with salt and pepper.

  • 3. TO PREPARE THE PORK:

    Remove the pork loin steaks from their packaging and pat dry with a paper towel. Place ½ a cup of flour onto a plate. Beat an egg and ½ cup of water in a shallow bowl with a fork. Empty the Parmesan crumbs onto a second plate. Start by dipping each slice of pork into the flour and coat on both sides. Shake off any excess flour then dip in the egg, let excess egg drip off and then coat in the panko crumbs. Repeat with remaining pork steaks.

  • 4. TO COOK THE PORK SCHNITZEL:

    Heat a very generous pour of oil in a large frying pan over a medium-high heat. Fry each piece of pork for 2-3 mins on each side, until golden and cooked through – adjusting the heat as necessary. Remove from the pan onto a paper towel and season with salt and pepper.

  • TO SERVE:

    Divide the potatoes between plates. Add the apple salad and top with pork schnitzels. Finish with a dollop of horseradish cream.

Ingredients In your box:
  • 1 apple
  • 1 sachet of caraway powder
  • 1 carrot
  • 1 pot of horseradish cream
  • 1 pack of mesclun
  • 1 red onion
  • 1 sachet of parmesan crumbs
  • 1 pack of pork loin steaks
  • 1 pack of steamed gourmet potatoes
  • Pantry Staples: egg, flour

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