Perfect side dish for Pork Schnitzel!
Garnish with the chopped parlsey.
Turn off the heat. Serve the cooked pork with the potato salad and roasted apple and cauliflower on the side.
Add the sliced prosciutto. Cook, stirring frequently and breaking apart any clumps, 4 to 5 minutes, or until crispy.
In a pan, heat a drizzle of olive oil on medium-high until hot.
Season with salt and pepper; stir to coat. Taste, then season with salt and pepper if desired.
Turn off the heat. Drain thoroughly. Transfer to the bowl of dressed shallot.
Add the diced potatoes to the pot of boiling water.
Medium dice the potatoes.
Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high.
Peel and thinly slice the shallot. Place in a bowl. Add the ingredients; season with salt and pepper. Stir to combine.
Remove from the oven. Carefully top with the currants and remaining vinegar; toss to coat. Taste, then season with salt and pepper if desired.
Toss to coat. Arrange in an even layer. Place in oven.
Place an oven rack in the center of the oven, then set temperature to 450°F.
Place the prepared apple and cauliflower on a sheet pan. Drizzle with olive oil; season with salt and pepper.
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