BBQ Pork Schnitzel & Apple Slaw
with Sriracha Mayo & Kūmara Fries
It’s that time of the week, schnitzel 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
Not included in your delivery
1 drizzle
olive oil
1 tbs
plain flour
(Contains: Gluten; May be present: Wheat)
1 piece
egg
(Contains: Eggs; )
1 drizzle
white wine vinegar
2 tbs
Mayonnaise
(Contains: Eggs; )
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 the mayonnaise and sriracha, then season with salt and pepper. Set aside.
Little cooks: Take charge by combining the sauces!
• 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.
Little cooks: Help crumb the pork! Use one hand for the wet ingredients and the other for the dry ingredients to avoid sticky fingers! Make sure to wash your hands well afterwards.
• 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.
Little cooks: Take the lead by tossing the slaw!
• Slice pork schnitzels.
• Divide kūmara fries, apple slaw and BBQ pork schnitzels between plates.
• Serve with sriracha mayo. Enjoy!
