Zesty pork schnitzel with roasted sweet potato, sprout and walnut salad jars
- Prepare
- less than 30 mins
- Cook
- 30 mins to 1 hour
- Serve
- Makes 8 schnitzel and 5 salad jars
- Dietary
- Healthy
Crisp lemony pork schnitzels are served with roasted sweet potato, sprouts and walnuts, feta, pomegranate and a mustard and honey dressing. The salad can also be packed into jars for make-ahead lunches.
Ingredients
For the zesty pork schnitzel
- 8 boneless pork loin steaks
- 150g/5½oz plain flour
- 2 tsp garlic granules
- 2 tsp dried oregano
- 4 free-range eggs, beaten
- 250g/9oz panko breadcrumbs
- 2 lemons, zest only
- vegetable oil, for frying
For the roasted sweet potato, sprout and walnut salad jars
- 3 large sweet potatoes, peeled and cut into 2cm/¾in cubes
- 2 tbsp olive oil, quantity to be confirmed, plus extra if needed
- 1 tbsp smoked paprika
- 1 tbsp onion granules
- 1 tbsp garlic granules
- 1 tbsp dried mixed herbs
- 400g/14oz sprouts, trimmed and thinly sliced
- 150g/5½oz walnut halves, roughly chopped
- 1 tbsp wholegrain mustard
- ½ tbsp Dijon mustard
- 1½ tbsp runny honey or hot honey
- 1 tbsp red wine vinegar
- 100–125ml/3½–4fl oz olive oil
- 400g/14oz feta, crumbled
- 1 pomegranate, seeds only
- ½ tbsp salt, plus extra to season
- freshly ground black pepper
Method
To make the zesty pork schnitzel, put each pork steak between two sheets of cling film and bash with a rolling pin or meat mallet until about 1cm/½in thick.
Put the flour on a plate and mix with the garlic granules, onion granules, dried oregano and a pinch of salt and pepper.
Put the beaten eggs in a shallow bowl and the breadcrumbs on a separate plate. Mix the lemon zest and a pinch of salt and pepper into the breadcrumbs.
Coat each pork steak first in the seasoned flour, then in the egg and finally in the breadcrumbs, making sure it’s completely coated.
If freezing the schnitzels, put them in a single layer on a baking tray lined with baking paper and freeze until solid. Transfer to an airtight container and freeze for up to 6 months. Defrost completely in the fridge overnight before frying, or cook from frozen following the contributor’s timings below.
Pour enough vegetable oil into a large frying pan to come about halfway up the sides of the schnitzels. Heat until a breadcrumb dropped into the oil sizzles straight away. CAUTION: Hot oil can be dangerous. Do not leave unattended.
Working in batches, carefully add the schnitzels and fry for 2½ minutes on each side, until golden brown and cooked through. Drain on kitchen paper and season with salt. Repeat with the remaining schnitzels.
If cooking the schnitzels from frozen, fry for 4½ minutes on each side, or until cooked through.
To make the roasted sweet potato, sprout and walnut salad, preheat the oven to 200C/180C Fan/Gas 6.
Put the sweet potato on a large baking tray and drizzle with olive oil. Add the smoked paprika, onion granules, garlic granules, mixed herbs and ½ tablespoon salt. Toss to coat, then roast for 30 minutes, turning halfway through.
Add the sprouts and walnuts and mix well. Drizzle with a little more olive oil if needed and roast for a further 15 minutes, until the walnuts are toasted and the sprouts are lightly charred.
Meanwhile, whisk the wholegrain mustard, Dijon mustard, honey, red wine vinegar and a pinch of salt and pepper together in a bowl. Gradually whisk in the 100–125ml/3½–4fl oz olive oil until the dressing comes together.
If serving the salad straight away, toss the roasted sweet potato mixture with the dressing and feta. Scatter over the pomegranate seeds.
If making the salad jars, divide the sweet potato mixture between five jars or containers. Add a layer of feta followed by the pomegranate seeds.
Divide the dressing between five small containers and seal with lids. Refrigerate the salad and dressing for up to 5 days.
When ready to serve, shake one container of dressing until combined, pour it over a salad jar and replace the lid. Shake the jar to coat everything in the dressing.
