Garlic and pork schnitzel with butter bean mash

Name: Garlic and pork schnitzel with butter bean mash | Asda Good Living
Total time: 45 min
Yield: 4
Cuisine: German
Ingredients: ½ Red Cabbage, finely shredded; 1 small Red Onion, thinly sliced; 2 small eating Apples, cored and cut into thin matchsticks; 1 tbsp Cider Vinegar; 2 tsp Wholegrain Mustard; 2 400g tins Butter Beans, drained; 50ml Chicken Stock; 1 tbsp Soured Cream; 4 Pork Loin Fillets, trimmed of fat; 130g Asda Panko Breadcrumbs; 2 large Eggs, beaten; 130g Plain Flour; 2 tsp Garlic Granules; 1 tbsp fresh Thyme, chopped; 4 tbsp Olive Oil

Tender meat with a crisp golden crumb and fresh veggies? That’s one tasty plate.

By Asda Good Living,22nd August 2023

Cook: 45 Mins

Serves: 4

Price: £2.41 per serving

Nutritional Information

Each 462g serving contains

Energy
13486kj
698kcal

35%

Fat
21.7g

High
31%

Saturates
5.1g

Low
26%

Sugars
10.2g

Low
11%

Salt
1.16g

Low
19%

of your 5-a-day

of your reference intake.
Typical energy values per 100g:
2919kj/698kcal

Ingredients

½ Red Cabbage, finely shredded

1 small Red Onion, thinly sliced

2 small eating Apples, cored and cut into thin matchsticks

1 tbsp Cider Vinegar

2 tsp Wholegrain Mustard

2 400g tins Butter Beans, drained

50ml Chicken Stock

1 tbsp Soured Cream

4 Pork Loin Fillets, trimmed of fat

130g Asda Panko Breadcrumbs

2 large Eggs, beaten

130g Plain Flour

2 tsp Garlic Granules

1 tbsp fresh Thyme, chopped

4 tbsp Olive Oil

Method

To make the slaw, toss together the cabbage, onion, apple, vinegar, mustard and a pinch of salt. Set aside for at least 20 mins to lightly pickle while you prepare the mash and schnitzel.

Heat the butter beans and chicken stock in a saucepan for 5 mins over a medium heat, stirring regularly until the stock has reduced a little. Roughly mash the beans and fold through the soured cream, with salt and pepper. Set aside.

And now for the schnitzel bit. Take the pork fillets and lay them on a sheet of baking paper. Cover with a second sheet and lightly bash the fillets with a rolling pin until they are around 2cm thick. Separate the panko, eggs and flour into 3 shallow bowls. Season the panko with salt and stir through the garlic granules and thyme. Dip each pork fillet into the flour, followed by the egg and finally, the breadcrumb mix.

Heat the oil in a large non-stick frying pan set over a medium heat. Add the coated pork – it should sizzle when you add it to the pan, cook for 10 mins, turning halfway. When the schnitzels are cooked through, remove from the pan. You may need to do this in batches and keep warm. Heat through the butter beans. Serve with the bean mash & slaw and tuck in.

Cook’s tip: If pork isn’t to your liking, swap it for chicken fillets.