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Check out the latest recommended times in our Cooking Guidelines.
Serving size
Ingredients
Ingredients
-
30g yellow pea crumb (use half)(yellow pea whole grain flour (100%))
- 4 tbsp cornflour (use half)
-
1 tsp dried oregano (use half)(Dried Rubbed Oregano 100%.)
- 1 onion (use a quarter)
- 80g greek style yoghurt (use half) (Milk)
- 1 free-range pork loin
- 40g mixed salad leaves (use half)
- 75g seasonal tomatoes (use half)
- 1 unwaxed lemon (use half)
-
1 tbsp garlic, basil and parsley paste (use half)(garlic puree, basil, rapeseed oil, parsley, sea salt, acidity regulator: citric acid)
- 2 large potatoes
Allergens
Contains:
Milk
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 119Kcal | 924Kcal |
| 496kJ | 3865kJ | |
| Fat | 3.7g | 29g |
| of which saturates | 1.4g | 11g |
| Carbohydrates | 15g | 117g |
| of which sugars | 1.5g | 12g |
| Protein | 6.1g | 48g |
| Salt | 0.08g | 0.66g |
| Fibre | 1.7g | 13g |
Ingredients
Ingredients
- 4 tbsp cornflour
-
30g yellow pea crumb(yellow pea whole grain flour (100%))
-
1 tsp dried oregano(Dried Rubbed Oregano 100%.)
- 1 onion
- 1 unwaxed lemon
- 2 free-range pork loins
- 75g seasonal tomatoes
-
1 tbsp garlic, basil and parsley paste(garlic puree, basil, rapeseed oil, parsley, sea salt, acidity regulator: citric acid)
- 2 large potatoes
- 80g greek style yoghurt (Milk)
- 40g mixed salad leaves
Allergens
Contains:
Milk
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 124Kcal | 751Kcal |
| 519kJ | 3143kJ | |
| Fat | 4.8g | 29g |
| of which saturates | 1.7g | 10g |
| Carbohydrates | 13g | 80g |
| of which sugars | 1.9g | 12g |
| Protein | 7.3g | 44g |
| Salt | 0.11g | 0.65g |
| Fibre | 1.6g | 9.9g |
High protein
6 plants
Zesty Pork Schnitzel with Oregano Fries, Tomato Salad & Garlic Dip
Our version of schnitzel. Tender free-range British pork steaks are tossed in pea crumb and fragrant lemon zest. Pan-roasted ‘til golden, then serve with crispy potato fries. On the side? A fresh salad, dressed in zingy apple cider vinegar and Dijon mustard.
Cooking Instructions
Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas mark 9 / air fryer 200C
- Line 2 baking trays with parchment paper
- Pull out a large frying pan, a large plate, 2 large bowls, a small bowl, a rolling pin & a grater
Get the fries on
- Cut the potatoes into fries. Cut half the onion into 2cm wedges
- Place both onto a lined baking tray with the oregano, 1 tsp olive oil and a pinch of salt and toss to coat
- Bake for 25-30 mins / air fryer 20-25 mins, turning halfway through, until soft and golden
Make the schnitzels
- Zest and quarter the lemon
- On the large plate, combine the lemon zest, pea crumb and a good pinch of salt and pepper
- In a large bowl, combine the cornflour with 2 tbsp water (1 tbsp for 1 person). Stir into a thick paste
- Place the pork flat between 2 sheets of parchment paper and use a rolling pin to flatten to an even 1cm thickness
- Season each side with salt, then coat the pork in the cornflour mix. Shake off any excess mix, then press into the crumb firmly to evenly coat all over
Get sizzlin'
- Heat the large frying pan with 1 tsp olive oil on medium-high heat. Once hot, add the pork schnitzels and fry for 2 mins on each side, until golden brown
- Transfer to the other baking tray and bake for 10 mins, until cooked through
Make the salad & garlic dip
- Halve the tomatoes. Thinly slice the remaining onion
- To the other large bowl, add the tomatoes, sliced onion, the juice of half the lemon and a pinch of salt
- In the small bowl, combine the yoghurt, garlic herb paste and a squeeze of lemon juice. Season with salt and pepper
Finish & plate up
- Check your meat is cooked through; it should be golden brown, steaming hot, the juices should run clear when cut and there should be no pink / rare meat inside
- Toss the salad leaves through the tomato and onion
- Share the pork schnitzels between plates, with the fries and salad alongside. Top the schnitzels with a dollop of garlic yoghurt, then dip the fries in the remaining. Garnish with any remaining lemon wedges
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