Pork Schnitzel with Warm Potato Salad | Two Ways

Pork Schnitzel with Warm Potato Salad.

Inspired by Hello Fresh! Adapted and served two ways!

Ingredients for regular meal (Recipe for 1. Double for 2):

  • New Potatoes chopped into quarters.
  • One Pork fillet.
  • 20g of Panko Breadcrumbs.
  • Sour Cream (2 tablespoons).
  • Dijon Mustard (1/2 tablespoon).
  • Balsamic Vinegar (1/2 tablespoon).
  • Rocket (1 bag. Regular supermarket quantity).
  • Lemon (half of)
  • Olives to garnish (optional)
  • Olive Oil for dressing (1 teaspoon)

Ingredients for lower carb option (Recipe for 1. Double for 2):

  • One small sweet potato.
  • One Pork fillet.
  • 1 slice of low carb bread (I recommend Livlife at 3.8g of carbs per slice)
  • Sour Cream (2 tablespoons).
  • Dijon Mustard (1/2 tablespoon).
  • Balsamic Vinegar (1/2 tablespoon).
  • Rocket (1 bag. Regular supermarket quantity).
  • Mozzerella Cheese (Optional).
  • Olive Oil for dressing (1 teaspoon)

Regular Meal Method with bolded alternatives for low carbers:

  1. Whilst bringing a medium pan of water to the boil (about 500ml) with a pinch of salt therein, chop your new potatoes into quarters, and when bubbles are rolling, throw them in (gently).
  2. Place your panko breadcrumbs into a bowl, your sour cream onto a small plate and take your pork fillet for some fun by coating it both sides with sour cream. Alternative: Tear your low carb bread into tiny pieces for dipping.
  3. Once the pork is coated, dip into the breadcrumbs to coat.

As you can see from the images above, you can coat your pork in regular breadcrumbs, or my low carb bread suggestion for similar effect.

4. Place your pork into a hot pan with olive oil, and cook for 5 minutes each side, turning only twice. Alternative: Be careful with your fresh, low carb breadcrumbs at this stage. They are not dried, and so will turn to toast if you’re not careful. Perhaps turn more often to reduce this happening. I personally love a little chargrilled flavour going on).

5. Meanwhile, take your mustard, olive oil, and balsamic vinegar to a bowl, and mix thoroughly with a goot pinch of salt, and a few twists of pepper.

Alternative: At this stage, it’d be a good time to get your small sweet potato and pop it into the microwave for around 6 minutes, or until softened. I use frozen ones for convenience.

6. With the Schnitzel now having done a 5 minute combo in each side, remove from the heat, along with your bubbling potatoes.

It’s now time to prepare the warm potato salad. I personally feel that the salad itself (as in the leaves and dressing) are a fine treat for low carbers. You can of course just stick to having the Schnitzel with rocket alone, and omit the dressing if you wish.

7. Whilst the pork rests, rinse your potatoes under cold water to slightly cool. Add half of the bag of rocket to the dressing bowl, and then the potatoes. Alternative: Just don’t add the potatoes!

8. Mix the warm potato salad and dressing together and place onto the centre of a serving plate ready to welcome your schnitzel on the top (or just get creative however you wish!). Add olives if desired.

Alternative: Once your sweet potato is ready, scoop out the centre for a tasty mash accompaniment to your rocket salad and Schnitzel, or server as a jacket (the skin is the best bit!).

As a nice addition to those who want a low carb and high fat lifestyle, dress your schnitzel with some tasty Mozzerella, and drizzle with a very little glug of balsamic if you wish.

Pork Schnitzel With Rocket Salad and Sweet Mash.

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