Garlic Roasted Pork Schnitzels in a delicious mustard with herbs and spices. The well-known combination of pork meat and mustard gives a little sweetness and smoothness to the meat. Garlic, on the other hand, besides its wonderful health benefits, gives a little bitterness and spiciness to the dish. My secret is a pinch of cayenne pepper and Balkan satureja. Serve with Parmesan baked potatoes and an easy green salad.
Total Time: 45 minutes
Baked Parmesan Potatoes as per in my One Healthy Barbecue Meal Recipe:
3 large salad potatoes, peeled and diced
1 large sweet potatoes, peeled and diced
A pinch of sea salt and cayenne pepper
½ teaspoon of turmeric, satureja and Provencal Herbs
A handful of Parmesan Cheese, grated
Roasted Pork Schnitzels:
4 slices of good quality pork schnitzels, cleaned and drained
1 tablespoon of whole grain mustard, 1 tablespoon of Dijon mustard
10 cloves of garlic, crushed, peeled and finely chopped
Olive oil, sea salt and ground black pepper
A pinch of cayenne pepper and satureja
½ cup of white wine
Easy Green Salad:
4 handfuls of Rucola salad, washed and drained
8 cherry tomatoes, washed and halved
Sea salt, ground black pepper
A splash of olive oil and Balsamic vinegar
A handful of Parmesan cheese
Preheat the oven to 180 degrees.
Baked Parmesan Potatoes
Chop all the potatoes into a medium baking tray and sprinkle well with olive oil. Add all the herbs and spices: salt, cayenne pepper, turmeric, satureja and Provencal herbs.
Grate Parmesan over the potatoes and mix well with hands. Bake in the oven for about 30 minutes until the potatoes are nicely golden and baked through.
Roasted Pork Schnitzels
Wash in water and drain the schnitzels with a kitchen towel and place onto a working board. Beat with a meat mallet into 0.5cm thick.
In a small mixing bowl put all the ingredients: whole grain mustard, Dijon, diced garlic, a splash of olive oil, sea salt, black pepper, cayenne pepper and satureja. Mix with a balloon whisk until you get a smooth texture. Brush the mixture over the pork and rub it well.
Put the schnitzels in a cold medium frying pan on high heat. Roast them for a couple of minutes from both sides until crispy. Baste with the wine and reduce.
Lower the heat to low and cover with a lid. Simmer for a bit until the potatoes are ready.
Easy Green Salad
In a salad bowl place salad and tomatoes. Sprinkle with oil and vinegar. Season well with salt and pepper.
Give a good stir and grate some Parmesan on top. Serve with the baked potatoes and the delicious roasted pork schnitzels plus a glass of dry white wine. Bon appetit!
Makes 4 serves.