German Inspired Pork Schnitzel
with Roasted Potatoes and Beetroot
Golden, crispy and light, our take on the classic German schnitzel is a winning weeknight recipe. Whilst we’ve served ours with a peppery rocket salad and roasted beetroot and potatoes, in Germany, schnitzel comes in a surprising number of different variations. Jägerschnitzel is the most popular variety, served with a rich mushroom gravy, closely followed by Zigeunerschnitzel, where it is served alongside a zesty red pepper sauce. German food tastes even better in Germany – visit https://www.hellofresh.co.uk/landing/enjoygermanfood for your chance to win a foodie trip to the Black Forest!
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
2
British Pork Loin Steaks
2
Beetroot
30
Panko Breadcrumbs
15
Honey
12
Balsamic Vinegar
(Contains Sulphites)
1
Dried Oregano
1
Lemon
40
Wild Rocket
1
Mint
1
Mayonnaise
450
Potatoes
Not included in your delivery
1
Olive Oil for the Crumb
2
Olive Oil for the Dressing
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C. Chop the potatoes into 2cm chunks (no need to peel!) and pop on a baking tray. Drizzle with oil. Season with salt and pepper, toss to coat then spread out and roast on the middle shelf of your oven till golden and crispy, 30-35 mins, turning halfway.
Meanwhile, trim and peel each beetroot then chop each into eight wedges. TIP: Wear gloves if you don't want to stain your hands a funky pink colour! When the potatoes are halfway through cooking, add the beetroot to the tray, give everything a shake and return to the oven for the remainder of the time. TIP: The beetroot are cooked when you can just slip a knife through. Meanwhile, start to make the crumb!
Zest the lemon and pop into a bowl. Mix in the panko, oregano, olive oil for crumb (see ingredients for amount) and a good pinch of salt and pepper. Tip onto a plate. Bash the pork steak with a rolling pin until 1cm thick all over. Repeat with the other steak(s). Smear one side of the pork with a little mayo to cover it. Place mayo-side-down in the crumbs. Smear the exposed side with mayo and turn it over so both sides are coated. Repeat for the other steak(s).
Heat a good splash of oil in a frying pan on medium-high heat. When hot, carefully lay in the pork schnitzels and fry until golden and cooked through, turning halfway, 8-10 mins. IMPORTANT: The pork is cooked when no longer pink in the middle.
Meanwhile, pick the mint leaves from their stalks and roughly chop (discard the stalks). In a small bowl, stir together the balsamic vinegar, honey and olive oil (see ingredients for amount). Season to taste with a pinch of salt and pepper then stir through half the mint. Pop the rocket in a bowl and drizzle over half the dressing. Toss together just before serving.
Serve the roasted potatoes and beetroots on your plates topped with the pork schnitzel. Arrange the rocket alongside and finish all with a drizzle of remaining dressing and a scattering of remaining mint. Guten Appetit!
