Pork schnitzel with zucchini & sweet potato wedges
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Time to make:
30 mins (Cooking time: 30 mins)
$6.50 per serve
(at time of publication)
Full ingredients list:
600g sweet potatoes, cut into thin wedges
2 large zucchini, cut into thin wedges
¼ cup plain flour
2 egg whites, lightly beaten
1 cup fresh wholegrain breadcrumbs
¹/³ cup chopped flat-leaf parsley
4 uncrumbed pork schnitzels (about 500g)
1 x 300g kale coleslaw kit
Nutritional information (per serve)
Instructions and steps:
1 Preheat oven to 220°C. Line a large baking tray with baking paper. Place sweet potato on tray. Bake for 25–30 minutes, adding zucchini for last 15 minutes.
2 Meanwhile, place flour on a plate. Whisk the egg whites and 1 tablespoon of water in a shallow bowl. Combine the breadcrumbs and parsley on a plate. Dip pork into flour, then egg-white mixture and lastly breadcrumb mixture. Place onto a plate. Continue to coat the remaining pork to make four crumbed schnitzels.
3 Heat 1½ tablespoons of olive oil in a large non-stick frying pan over a medium-high heat. Cook the crumbed pork schnitzels for 2–3 minutes each side, or until golden and cooked through.
4 Meanwhile, combine the coleslaw and the dressing in a bowl. Season with cracked black pepper. Serve the pork with vegie wedges and slaw.
Uncooked crumed pork is suitable to freeze, so why not make a double batch to get ahead for another meal?
About this recipe
First published: October 2018