Protein Swap | Pork Tenderloin Schnitzel with Pickle Sour Cream
Buttery Potatoes & Dilled Cucumber Salad
780 cals
20 mins
Description
Traditional schnitzel meets modern technology! Dredge pork tenderloin in panko to create a crispy crust, and the Air Fryer will do the old country proud. It stays classy-classic with sour cream dolled up with dill and pickle, lemony baby potatoes and a chunky cucumber salad.
Contains:
Eggs • Milk • Mustard • Sulphites • Wheat
Ingredients
for 2 servings
(Double for 4 portions)
340g Canadian-raised pork tenderloin (high-protein serving)
450g Baby potatoes
14g Dill
1 Lemon
3 Cucumbers
30ml Apple cider vinegar
1 Dill pickle
40g Panko
20g All-purpose flour
43ml Sour cream
Nutrition
Total fat | 34g |
Saturated Fat | 13g |
Sodium | 590mg |
Total carbs | 70g |
Sugar | 8g |
Protein | 50g |
Fibres | 9g |
Recipe Instructions
Step 1: Boil the potatoes
- Preheat the air fryer to 400°F. Lightly oil the basket.
- Halve the potatoes if large.
- Place in a medium pot and cover with salted water.
- Bring to a boil, 14 to 18 min., until tender.
- Drain and return to the pot.
- Add 2 tbsp butter (double for 4 portions) and S&P.
Step 2: Prepare the pork schnitzel
- Pat the pork dry; season with S&P.
- Place the flour in a shallow bowl; season with S&P.
- In a second shallow bowl, beat 1 egg (double for 4 portions) until smooth.
- Place the panko in a third shallow bowl.
- Working one at a time, coat the pork in the flour (shaking off any excess), then in the egg (letting any excess drip off), then in the panko (pressing to adhere).
Step 3: Fry the pork schnitzel
- Place the pork schnitzel* in the air fryer and fry, 7 to 9 min., until browned and cooked through.
- Transfer to a cutting board and let rest before slicing.
- Air Fryer, pork tenderloin: 13 to 15 min.
- Pan method: Heat a drizzle of oil on medium-high. Pork chops: 3 to 5 min. per side. Pork tenderloin: 10 to 16 min. turning occasionally, on medium.
Step 4: Make the herb & pickle cream
- Meanwhile, roughly chop the pickle.
- Roughly chop the dill stems and fronds.
- In a small bowl, combine the sour cream, pickle, ½ the dill, 1 tsp water (double for 4 portions) and S&P.
Step 5: Make the cucumber salad
- Halve the cucumbers lengthwise; cut crosswise into ½ inch pieces.
- In a medium bowl, combine the cucumbers, vinegar (start with ½), remaining dill, 2 tbsp oil (double for 4 portions) and S&P.
Step 6: Finish & serve
- Halve the lemon; juice ½ and quarter the remaining ½.
- To the pot of potatoes, add the lemon juice; stir well.
- Divide the potatoes, pork schnitzel and cucumber salad between your plates.
- Spoon the herb and pickle cream over the pork.
- Garnish with the lemon wedges. Bon appétit!