BBQ Pork Schnitzel & Apple Slaw
with Sriracha Mayo & Kūmara Fries
It’s that time of the week, schnitty night! This one involves tender pork, with extra flavour added right into the deliciously golden crumb. Pair it with baked kūmara fries, a sweet and crunchy slaw, and a spicy mayo to hit all the right notes.
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 packet
Panko Breadcrumbs
(Contains: Wheat, Gluten; )
1
apple
280 g
Pork Schnitzels
1
Kumara
1 packet
Sriracha
(May be present: Almond, Sesame, Eggs, Soy, Milk, Fish, Wheat, Gluten)
1 sachet
BBQ Seasoning
1 packet
Slaw Mix
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. Peel kūmara and cut into thin fries. • Place fries on a lined oven tray. Drizzle generously with olive oil, season with salt and pepper and toss to coat. • Bake until tender, 20-25 minutes.
• Meanwhile, thinly slice apple into sticks. • In a small bowl, combine mayonnaise and sriracha, then season with salt and pepper. Set aside.
• 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. • Coat pork schnitzel first in spice mixture, followed by the egg and finally in panko breadcrumbs. Transfer to a plate.
• Heat a large frying pan over medium-high heat with enough olive oil to cover the base of the pan. Cook crumbed pork in batches, until golden and cooked through, 1-2 minutes each side. Transfer to a paper towel-lined plate.
• In a large bowl, combine Asian slaw mix, apple and a drizzle of white wine vinegar and olive oil. Season to taste.
• Slice pork schnitzels. • Divide kūmara fries, apple slaw and BBQ pork schnitzels between plates. • Serve with sriracha mayo. Enjoy!
