Pork Schnitzel with Baked Potato and Peas & Carrots
Crisp, golden pork schnitzel served with baked potatoes, seasonal vegetables, and a rich mushroom gravy.
Pork Schnitzel with Baked Potato and Peas & Carrots
Ingredients
Pork, Eggs, Gluten-Free breadcrumbs, Gluten-Free Flour, Garlic, Onion, Paprika, Nutmeg, Potato, Olive Oil, Gravy (additional ingredients: Milk, Butter, Mushrooms, Broth) Salt & Pepper
Directions
- You may heat everything in the microwave, however it will be tastier if reheated in the oven.
Preheat the oven to 350. Cut the potato in half so it will heat up quickly.
Place potatoes on one side of a baking sheet and place in the oven and set a 10 minute timer. When the timer goes off, pour the peas and carrots on the other side of the sheet and return to the oven for another 10 minutes.
Set the fry pan over medium-high heat and add a little oil or butter. Place the chops in the pan and cover for about 5 minutes, turn them and cover another 5 minutes. NOTE: They are fully cooked, this is just to warm them and re-crisp the outside. Pour mushroom gravy into the saucepan and reheat until it bubbles.
This is also a great dish for the air fryer: Use the reheat button if availble, and if not, set it to 350. Make sure all items are in one layer and spray with a little olive oil. (Depending on your tray, you may want to only roast the carrots as the peas could slip through). Be sure to shake/flip every two minutes or so, and it should only take about 4-5 minutes for a single serving.