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Easy BBQ Pork Schnitzel
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Easy BBQ Pork Schnitzel

Easy 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.

Tags:
Under 30g carbs
Quick
Kid Friendly
Over 30g protein
Under 650kcal
Allergens:
Egg
Gluten

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

Total Time25 minutes
DifficultyEasy

Ingredients

Serving amount

2

radish

1

tomato

1 packet

mayonnaise

(Contains Egg; )

1 packet

sriracha

(May be present traces of egg, Gluten, Tree Nuts, Sesame, Fish, Soy, milk. )

1 sachet

barbecue seasoning

¾ packet

panko breadcrumbs

(Contains Gluten; May be present Peanuts, Tree Nuts, milk, Soy, Sesame. )

1 packet

pork schnitzels

1 bag

Mixed Salad Leaves

Not included in your delivery

olive oil

1 tbs

plain flour

(Contains Gluten; )

1

egg

(Contains Egg; )

1 drizzle

white wine vinegar

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Nutrition Values

Energy (kJ)2116 kJ
Fat26.6 g
of which saturates7.1 g
Carbohydrate27 g
of which sugars5.3 g
Dietary Fibre3.1 g
Protein37.8 g
Sodium990 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

Instructions

1
1

• Thinly slice radish. Roughly chop tomato. • In a small bowl, combine mayonnaise and sriracha, then season with salt and pepper. Set aside.

2
2

• In a shallow bowl, combine barbecue seasoning, the 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 schnitzel first in the spice mixture, followed by the egg and finally in breadcrumbs. Transfer to a plate.

3
3

• Heat a large frying pan over medium-high heat with enough olive oil to cover the base. Cook crumbed pork in batches, until golden and cooked through, 1-2 minutes each side. Transfer to a paper towel-lined plate. • In a medium bowl, combine mixed salad leaves, radish, tomato and a drizzle of white wine vinegar and olive oil. Season with salt.

4
4

• Slice BBQ pork schnitzels. • Divide garden salad and pork between plates. • Drizzle over sriracha mayo to serve. Enjoy!

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