American-Style Pork Schnitzel

Name: American-Style Pork Schnitzel with Bacon Potato Wedges & Smokey Slaw
Total time: 30 min
Yield: 2
Cuisine: American
Ingredients: 1 packet Panko Breadcrumbs; 1 packet Smokey Aioli; 2 Kumara; 280 g Pork Schnitzels; 1 Celery; 1 packet Slaw Mix; 1 Spring Onion; 1 Lemon; 1 sachet All-American Spice Blend; 100 g Diced Bacon

with Bacon Potato Wedges & Smokey Slaw

Get up to $175 off

The classics have withstood the test of time for a reason and the pork schnitzel with wedges is one of them because, what can beat a crunchy and seasoned crumb? When served with potato wedges and a smokey aioli for dipping, this dish is unstoppable and we know that it will be returning to your table many more times.

Tags:

Kid Friendly

Allergens:

Wheat

•Gluten

•Eggs

•Soy

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total30 minutes

Cooking Time25 minutes

DifficultyEasy

Ingredients

Serving amount

1 packet

Panko Breadcrumbs

(Contains: Wheat, Gluten; )

1 packet

Smokey Aioli

(Contains: Eggs, Soy; )

Kumara

280 g

Pork Schnitzels

Celery

1 packet

Slaw Mix

Spring Onion

Lemon

1 sachet

All-American Spice Blend

100 g

Diced Bacon

Nutrition Values

Energy (kJ)2970 kJ

Calories710 kcal

Fat38.2 g

of which saturates10.3 g

Carbohydrate48.8 g

of which sugars15.5 g

Dietary Fibre3.6 g

Protein44.3 g

Cholesterol0 mg

Sodium1360 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Large Non-Stick Pan

•Baking Paper

Cooking Steps

PDF

• Preheat oven to 240°C/220°C fan-forced. • Cut potato into wedges, then place on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Spread out evenly, then bake until tender, 20-25 minutes. • In the last 5 minutes of cook time, remove potatoes from oven. Sprinkle with diced bacon and bake until golden and crispy. Little cooks: Kids can help toss the wedges.

• Meanwhile, thinly slice spring onion and celery. Cut lemon into wedges.

• SPICY! This is a mild spice blend, but use less if you're sensitive to heat! In a shallow bowl, combine the plain flour and a generous pinch of salt. In a second shallow bowl, whisk the egg. In a third shallow bowl, combine panko breadcrumbs and All-American spice blend. • Separate pork schnitzels (if stuck together) to get two per person. • Coat pork first in the flour, followed by the egg and finally the breadcrumbs. Transfer to a plate. Little cooks: Kids can help crumb the pork! Use one hand for the wet ingredients and the other for dry.

• Heat a large frying pan over medium-high heat with enough olive oil to coat the base. • When oil is hot, cook pork schnitzels in batches until golden and cooked through, 1-2 minutes each side. Transfer to a paper towel-lined plate.

• In a large bowl, combine slaw mix, spring onion, celery and 1/2 the smokey aioli. Toss to coat. Season to taste with salt and pepper. Little cooks: Take the lead by combining the ingredients for the slaw!

• Divide American-style pork schnitzels, bacon potato wedges and smokey slaw between plates. • Serve with lemon wedges and remaining smokey aioli. Enjoy!