Crispy Pork Schnitzel with Fennel-Celery Slaw
& Roasted Fingerling Potatoes
Cooking time
30 minutes
Servings
2/4
Calories
839 /serving
Tonight you’ll make schnitzel worthy of their roots! We coat pork cutlets in panko breadcrumbs, garlic and sweet paprika and then pan fry them until golden and crisp. Served with roasted fingerling potatoes with chives and a side salad of crunchy fennel, celery and red onions splashed with apple cider vinegar, this gourmet recipe oozes Austrian charm!
We will send you:
- 225g Pork Scallopini
- 1 Shallot (or onion)
- 1 Bunch of chives
- 2 Celery stalks
- 450g Fingerling potatoes
- 1 Fennel
- 95g Panko
- 45g All-purpose flour
- 15ml Apple cider vinegar
- 12.75g Schnitzel spice blend (garlic power, sweet paprika)
You will need:
Sheet pan
Olive oil
Salt & pepper
2(4) Eggs
Parchment paper
Large pan (non-stick if possible)
Total Fat
22 g
Saturated Fat
4 g
Sodium
303 mg
Total Carb
105 g
Sugars
5 g
Protein
59 g
Fibre
12 g
Preparation
Roast the potatoes
Preheat the oven to 450°F. Cut the potatoes into bite-sized pieces. On a lined sheet pan, toss the potatoes with a drizzle of olive oil; season with ⅓ of the spice blend and S&P. Arrange in a single, even layer and roast in the oven, 22 to 24 minutes, flipping halfway through, until golden brown.
Mise en place
While the potatoes cook, remove the fennel stalks from the bulb and thinly slice into rounds. Slice the bulb in half lengthwise then thinly slice crosswise; combine the fennel stalks and bulb slices in a bowl. Thinly slice the celery on an angle. Thinly slice the chives. Peel and thinly slice the shallot.
Make the schnitzel
Place the flour and panko in two separate bowls; season both with the remaining spice blend and S&P. Crack 2 eggs (double for 4 portions) into a third bowl and beat until smooth. Pat the pork dry with paper towel; season with S&P. Working one piece at a time, thoroughly coat the pork in the flour (tapping off any excess), then in the beaten egg (letting the excess drip off), then in the panko (pressing to adhere).
Cook the pork
In a large pan (nonstick if possible), heat a generous drizzle of oil on medium. Working in batches, add the breaded pork to the pan and cook, 1 to 2 minutes per side, until golden brown and cooked through; season with S&P. Transfer to a paper towel-lined plate. Set aside in a warm spot.
Make the slaw
While the schnitzel cooks, in a large bowl, combine the fennel, celery, vinegar, as much of the shallots as you’d like, ½ the chives and a drizzle of olive oil; season with S&P to taste and toss thoroughly to combine.
Plate your dish
Sprinkle the remaining chives over the roasted potatoes and transfer to a serving bowl. Divide the schnitzel and slaw between your plates and serve the roasted potatoes on the side. Bon appétit!
*Health Canada recommends cooking pork to a minimum internal temperature of 71°C.
