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.
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
1 packet
Panko Breadcrumbs
1
apple
1 packet
Shredded Cheddar Cheese
280 g
Pork Schnitzels
1
Kumara
1 packet
Mayonnaise
1 packet
Sriracha
1 sachet
BBQ Seasoning
1 packet
Slaw Mix
1 drizzle
olive oil
1 tbs
plain flour
1 piece
egg
1 drizzle
white wine vinegar
• Preheat oven to 220°C/200°C fan-forced. Peel kumara and cut into thin fries. • Place kumara 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. • In the last minute of cook time, sprinkle shredded Cheddar cheese over kumara and bake until the cheese melts.
• 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 slaw mix, apple and a drizzle of white wine vinegar and olive oil. Season to taste.
• Slice BBQ pork schnitzels. • Divide kumara fries, apple slaw and BBQ pork between plates. • Serve with sriracha mayo. Enjoy!