Quick Smokey Kiwi-Spiced Pork Schnitzel
with Garden Salad & Sriracha Mayo
Who doesn’t love a good pork schnitzel? Coated with those smokey Kiwi flavours we know you love, paired with a refreshing garden salad and a supercharged sriracha mayo, we bet this will be a real hit in the household tonight. Who can resist those specially crafted Kiwi flavours!
This recipe is under 650kcal per serving and under 40g carbohydrates per serving.
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
Ingredients
1
cucumber
1
tomato
1 packet
mayonnaise
(Contains Egg; )
1 packet
sriracha
(May be present Egg, Gluten, Sesame, Fish, Soy, Milk, Almond, Cashew, Brazil Nut, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )
1 sachet
Kiwi Spice Blend
1 packet
panko breadcrumbs
(Contains Gluten; )
1 packet
pork schnitzels
1 packet
Mixed Salad Leaves
Not included in your delivery
olive oil
1 tbs
plain flour
(Contains Gluten; )
1
egg
(Contains Egg; )
drizzle
white wine vinegar
Nutrition Values
Utensils
Instructions
• Slice cucumber into rounds. Roughly chop tomato. • In a small bowl, combine mayonnaise and sriracha, then season with salt and pepper. Set aside.
• In a shallow bowl, combine Kiwi spice blend, the plain flour and a pinch of salt. In a second shallow bowl, whisk the egg. In a third shallow bowl, place panko breadcrumbs. • Coat pork schnitzel first in the spice mixture, followed by the egg and finally in breadcrumbs. Transfer to a plate.
• Use an air fryer! Set your air fryer to 200°C. Place crumbed pork into air fryer basket and cook until golden and cooked through, 12-15 minutes.
TIP: No air fryer? 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, cucumber, tomato and a drizzle of white wine vinegar and olive oil. Season with salt. • Slice BBQ pork schnitzels. • Divide garden salad and pork between plates. • Drizzle over sriracha mayo to serve. Enjoy!
