Name: Pork schnitzel with sweet potato chips
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 1
Ingredients: 600g sweet potato, unpeeled, scrubbed; 113.75 gm olive oil; 2 tsp onion powder; 42.90 gm rice flour; 2 eggs; 250.00 ml panko breadcrumbs (see note); 4 x 150g pork leg schnitzels, uncrumbed; 1/2 iceberg lettuce, cut into 4 wedges; 87.45 gm ranch dressing; Lemon wedges, to serve

Pork schnitzel with sweet potato chips

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Prep Time:
10 minutes

Cook Time:
20 minutes

Total Time:
30 minutes

Quick and easy schnitzel and chips - a family favorite in just 30 minutes!

Ingredients:

600g sweet potato, unpeeled, scrubbed
113.75 gm olive oil
2 tsp onion powder
42.90 gm rice flour
2 eggs
250.00 ml panko breadcrumbs (see note)
4 x 150g pork leg schnitzels, uncrumbed
1/2 iceberg lettuce, cut into 4 wedges
87.45 gm ranch dressing
Lemon wedges, to serve

Instructions:

Preheat your oven to 220C/200C fan-forced and prepare a large baking tray with baking paper.
Cut sweet potato into 1.5cm x 6cm chips and toss in a bowl with 1 tablespoon of oil until evenly coated. Arrange on a tray in a single layer and bake for 20 minutes, or until crispy and golden brown.
Combine onion powder and rice flour on a plate, then season with salt and pepper. Whisk eggs in a bowl, and place breadcrumbs on a separate plate. Coat the pork in the flour mixture, shaking off excess, then dip in egg and coat in breadcrumbs before placing on a plate.
In a medium frying pan over medium-high heat, heat the remaining oil. Cook the pork in batches for 2 minutes on each side until golden brown and cooked through.
Arrange a generous portion of chips, pork, and lettuce on each plate. Gently drizzle the crisp lettuce with creamy ranch dressing and garnish with fresh lemon wedges for a delightful presentation.

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