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
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 orange kūmara and cut into fries.
• Place kūmara 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 BBQ 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 schnitzels 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 kūmara fries, apple slaw and BBQ pork
between plates.
• Serve with sriracha mayo. Enjoy!