Pork schnitzel with cheat’s celeriac remoulade & crispy potatoes
Tender breaded pork, creamy remoulade and crunchy roast spuds make for a reliable crowd-pleaser.
- CourseMain meal
- Prepare5 mins
- Cook50 mins
- Total time55 mins
- 3 tbsp olive oil
- 2 x 750g packs baby new potatoes
- 120g mayonnaise
- 1 tbsp Dijon mustard
- ⅓ x 20g pack dill, fronds finely chopped, plus extra to serve
- 2 unwaxed lemons, juice of 1⁄2, 1⁄2 cut in slices, 1 in wedges
- 1 celeriac (about 575g)
- ¼ x 20g pack thyme
- 3 x 286g packs Easy to Cook Pork Schnitzel
- 3 tbsp nonpareille capers
Preheat the oven to 200°C, gas mark 6. Put the oil in a large roasting tin and put in the oven to heat up. Add the new potatoes to the tin, coating in the oil; season and roast for 20 minutes.
Meanwhile, in a large bowl, mix together the mayonnaise, mustard, finely chopped dill and lemon juice; season. Peel then grate the celeriac, using a food processor. Tip the celeriac into the dressing bowl and toss to coat well, then transfer to a serving dish and set aside.
Toss the thyme sprigs through the potatoes, turning the potatoes as you do so. Return to the oven for a further 20 minutes. Arrange the pork schnitzels on a large, parchment-lined baking tray.
Turn the oven up to 240°C, gas mark 9, and add the schnitzels to the oven. Toss the lemon slices and capers through the potatoes and thyme; return to the oven, on the shelf underneath the pork, and cook for a final 10 minutes until golden and crisp and the pork is cooked through, the juices run clear and no pink meat remains. Serve the schnitzels with the potatoes (removing the thyme sprigs) and celeriac remoulade, with the remaining dill fronds scattered over and lemon wedges on the side.
Typical values per serving when made using specific products in recipe