CHILLI PORK SCHNITZEL

If you don’t eat pork, swap it for beef or chicken. Once the pork schnitzels have been coated, lay on a tray with baking paper or cling film and freeze. Once frozen, transfer to a bag to save room.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

1. Preheat the oven to 200°C (400°F) and line a baking tray with baking paper. Arrange sweet potato chips on the tray and season with salt and pepper. Spray with olive oil, tossing the chips until evenly coated. Bake for 20 minutes or until tender.

Step 2

2. Meanwhile, place the pork on a chopping board. Using a meat tenderiser or rolling pin, pound the pork until it is an even thickness of about 1cm. Set aside.

Step 3

3. In a medium bowl, combine the breadcrumbs, parsley, cumin, paprika and chilli flakes, if using.

Step 4

4. In a separate bowl, whisk the egg. Dip the pork into the egg mixture and then into the breadcrumb mixture. Flip to coat, making sure the whole piece of pork is coated.

Step 5

5. Remove the chips from the oven and rotate. Add the pork to the same baking tray and return to the oven for 15 to 20 minutes. Flip the pork schnitzel halfway through the cooking time.

Step 6

6. Meanwhile, bring a saucepan of water to boil over high heat. Add green beans and cook until tender and bright green, about 2 minutes. Drain beans and immediately rinse under cold water to stop the cooking process.

Step 7

7. Remove tray from oven and serve the pork and chips with green beans on the side. Squeeze lemon over the beans, if desired, and sprinkle with salt.