4th April 2026
Yesterday was Mrs S's birthday and we were meant to make schnitzel and salad, Mrs S would always have a schnitzel when we went out. As it was we ended up going out to eat junk food and so today made the food we were meant to eat yesterday.
We made the pork schnitzel and crunchy cabbage with tahini yoghurt and dill dressing from Better at Home by Colu Henry. We added carrot to the salad as this is for Mrs S and she would never not have a carrot salad.
The dressing need a little extra lemon juice and another tbsp of water but otherwise it went well and was really delicious. The white onion was so nice against the cabbage, of which I used a sweetheart both of which went so nicely with the nutty sauce. Since Rhona doesn’t love dill and because we were making this thinking of Mrs S, I swapped dill for parsley.
Talking of herbs, this recipe says 1 cup loosely packed fresh dill (40g). I don’t think a cup of herbs weighs 40g, I measured and weighed because I was curious and got 20g of parsley (although I probably only used about 10-15g). I did google and it said a cup is roughly 9g of dill so if you make this do be careful. I hate how inaccurate cup measurements are and now feel I need to double check the cups/weight conversion of all recipes we make where it matters.
On to the schnitzel, previously I only used panko breadcrumbs but, in a bid to stop food waste I now blitz down any leftover bread to breadcrumbs and keep them in my freezer just pulling them out when needed. For me bread was one of the things I threw away the most. The latest bread to be blitzed was a dark walnut bread - hence the dark colour. It is a delicious bread and made even nicer breadcrumbs and went really well with the cabbage.
For the schnitzel part, I found we only needed one egg (it was quite large) and as usual I cooked this in the oven rather than frying. Less mess, it cooks nicely and is less calories. What is not to love. This was really tasty and we enjoyed it very very much. The pork worked so nicely with the salad.