BBQ Pork Schnitzel
with Garden Salad & Sriracha Mayo
Who doesn’t love a good pork schnitzel? Coated with a smokey BBQ-spiced crumb, paired with a refreshing garden salad and a supercharged sriracha mayo, we bet this will be a real hit in the household tonight.
This recipe is under 650kcal per serving and under 30g carbohydrates per serving.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1
tomato
1
cucumber
1 packet
mayonnaise
(Contains: Eggs; May be present: Fish, Wheat, Cashew, Almond, Sesame, Soy)
1 packet
sriracha
(May be present: Soy)
1 sachet
barbecue seasoning
¾ packet
panko breadcrumbs
(Contains: Gluten(Wheat); )
1 packet
pork schnitzels
1 bag
salad leaves
Not included in your delivery
olive oil
1 tbs
plain flour
(Contains: Gluten; )
1
egg
(Contains: Eggs; )
1 drizzle
white wine vinegar
Nutrition Values
Utensils
Cooking Steps
• Thinly slice tomato and cucumber. • In a small bowl, combine mayonnaise and sriracha, then season with salt and pepper. Set aside.
• In a shallow bowl, combine barbecue seasoning, plain flour and a pinch of salt. In a second shallow bowl, whisk the egg. In a third shallow bowl, place panko breadcrumbs (see ingredients). • Coat pork schnitzels first in flour mixture, followed by egg, and finally in panko breadcrumbs. Transfer to a plate.
• Heat a large frying pan over a medium-high heat with enough olive oil to cover the base of the pan. • Cook crumbed pork in batches until golden and cooked through, 2-4 minutes each side. Transfer to a plate lined with paper towel. • Meanwhile, combine mixed salad leaves, tomato, cucumber and a drizzle of white wine vinegar and olive oil in a medium bowl. Season with salt.
TIP: Add extra oil between batches if the pork is sticking to the pan.
TIP: Add extra oil between batches if the pork is sticking to the pan.
• Slice BBQ pork schnitzels. • Divide garden salad and pork between plates. • Drizzle over sriracha mayo to serve.
