Zesty pork schnitzel with roasted sweet potato, sprout and walnut salad jars

Golden, crispy schnitzels bursting with zesty lemon and garlic, are perfectly complemented by the earthy sweetness of roasted sweet potatoes. The Brussels sprouts and toasted walnuts add a satisfying crunch, while the honey mustard dressing brings a tangy finish to this vibrant, hearty meal.

By Poppy O’Toole
From Saturday Kitchen

This zesty pork schnitzel with roasted sweet potato, sprout and walnut salad jars receives a Nutri-Score of E due to the high fat content from the pork, frying oil and walnuts combined with refined flour and sugar in the schnitzel and dressing.

Per serving (approximate): 780 kcal, 52g fat (of which 9g saturates), 45g carbohydrates, 15g sugars, 5g fibre, and 35g protein.

Method

Prepare the Pork Schnitzels (10 mins — do this first)

1. Flatten the meat — Place each pork steak between two sheets of cling film and give it a good bash with a rolling pin or meat mallet until it is about 1cm/½in thick. This ensures every zesty pork schnitzel cooks evenly and stays incredibly tender.
2. Set up the crumbing station — Spread the plain flour over a plate and mix in the garlic granules, dried oregano and a pinch of salt and pepper. Pour the beaten eggs into a shallow bowl and tip the panko breadcrumbs onto a separate plate, mixing in the lemon zest with another pinch of salt and pepper.
3. Coat the pork — Dip each pork steak first into the seasoned flour, shaking off any excess, then into the egg, and finally into the zesty breadcrumbs. Make sure the pork is completely coated so you get that beautiful, even golden crust when fried.
4. Freeze for later (optional) — If you are planning ahead, lay the coated schnitzels in a single layer on a baking tray lined with baking paper and pop them in the freezer until solid. Transfer them to an airtight container and freeze for up to 6 months. Defrost completely in the fridge overnight before frying, or cook them from frozen by extending the frying time to 4½ minutes on each side.

Roast the Salad Base (45 mins — can overlap with schnitzel prep)

5. Roast the sweet potatoes — Preheat your oven to 200C/180C Fan/Gas 6. Put the sweet potato cubes onto a large baking tray, drizzle with olive oil, and scatter over the smoked paprika, onion granules, garlic granules, dried mixed herbs and ½ tablespoon of salt. Toss everything together until the potatoes are evenly coated, then roast for 30 minutes, turning them halfway through.
6. Add the sprouts and walnuts — Remove the tray from the oven and add the sliced sprouts and chopped walnuts to the tray. Mix everything well, adding a little more olive oil if the tray looks a bit dry. Return it to the oven for a further 15 minutes until the walnuts are nicely toasted and the sprouts are lightly charred at the edges.

Make the Honey Mustard Dressing (5 mins — do this while the salad finishes roasting)

7. Whisk the base — Put the wholegrain mustard, Dijon mustard, runny honey, red wine vinegar and a pinch of salt and pepper into a bowl. Whisk them together until the honey has dissolved and the mixture is smooth.
8. Emulsify the oil — Slowly pour in the 100–125ml/3½–4fl oz olive oil while you whisk constantly. Keep whisking until the dressing thickens and emulsifies into a glossy consistency, then set it aside.

Fry the Schnitzels (10 mins — do this just before serving)

9. Heat the oil — Pour enough vegetable oil into a large frying pan to come about halfway up the sides of the schnitzels. Heat it over a medium-high heat until a breadcrumb dropped into the oil sizzles straight away. Be careful here — hot oil can be dangerous, so never leave it unattended.
10. Fry the schnitzels — Working in batches so you do not crowd the pan, carefully add the schnitzels and fry for 2½ minutes on each side until they are golden brown and cooked through. Drain them on kitchen paper and season with a pinch of salt while they are still hot. Repeat with the remaining schnitzels.

Assemble the Jars or Platter (5 mins)

11. Combine the salad (if serving straight away) — Tip the roasted sweet potato mixture into a large bowl and toss it gently with the honey mustard dressing and the crumbled feta. Scatter the pomegranate seeds over the top for a burst of juicy sweetness.
12. Pack the jars (for make-ahead lunches) — Divide the roasted sweet potato mixture between five clean jars or containers. Add a layer of crumbled feta followed by the pomegranate seeds. Divide the dressing between five small containers, seal them with lids, and pop them in the fridge. The salad jars and dressing will stay fresh for up to 5 days.
13. Ready to serve — When you are ready to eat, shake one container of dressing until well combined, pour it over a salad jar, replace the lid, and give the whole jar a good shake to coat everything in that delicious honey mustard dressing. Serve the zesty pork schnitzel alongside the jar or platter and enjoy.