Our Plans
Pork Schnitzels & Dill-Parsley Mayo
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Pork Schnitzels & Dill-Parsley Mayo

Pork Schnitzels & Dill-Parsley Mayo

with Garlic Veggies & Herby Potato Mash

Here's a neat trick: when you're crumbing food, use one hand for the wet ingredients and the other for the dry so you don't end up with fingers that look like dagwood dogs! Give it a try when you make these golden pork schnitzels.

Tags:
Kid Friendly
Allergens:
Milk
Egg
Soy
Gluten

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

Total Time40 minutes
DifficultyEasy

Ingredients

Serving amount

2

potatoes

1 bunch

parsley

1 clove

garlic

1 bunch

broccolini

1

carrot

1 packet

dill & parsley mayonnaise

(Contains Egg, Soy; )

1 sachet

lemon pepper spice blend

1 packet

panko breadcrumbs

(Contains Gluten; May be present Peanuts, Tree Nuts, milk, Soy, Sesame. )

1 packet

pork schnitzels

Not included in your delivery

olive oil

40 g

butter

(Contains Milk; )

2.5 tbs

milk

(Contains Milk; )

¼ tsp

salt (for the potato)

½ tbs

water

2 tbs

plain flour

(Contains Gluten; )

1 tsp

salt (for the crumb)

1

egg

(Contains Egg; )

sideBannerName

Nutrition Values

/ per serving
Energy (kJ)3603 kJ
Calories0 kcal
Fat43.4 g
of which saturates14.5 g
Carbohydrate66.4 g
of which sugars8.7 g
Dietary Fibre0 g
Protein50.7 g
Cholesterol0 mg
Sodium1757 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Large Non-Stick Pan
Lid
Medium Pan

Instructions

MAKE THE MASH
1

Bring a medium saucepan of lightly salted water to the boil. Peel the potato and cut into 2cm chunks. Roughly chop the parsley leaves. Add the potato to the boiling water and cook until easily pierced with a knife, 10-15 minutes. Drain and return to the saucepan. Add the butter, milk and salt (for the potato) and mash with a potato masher or fork until smooth. Stir through the parsley. Cover to keep warm.

GET PREPPED
2

While the potato is cooking, finely chop the garlic. Trim the broccolini and halve lengthways. Thinly slice the carrot (unpeeled) into half-moons. In a small bowl, combine the dill & parsley mayonnaise with the water. Set aside.

CRUMB THE CHICKEN
3

In a shallow bowl, combine the plain flour, lemon pepper spice blend and salt (for the crumb), then season with pepper. In a second shallow bowl, whisk the egg. In a third shallow bowl, place the panko breadcrumbs. Pull apart the pork schnitzels (they may be stuck together). Dip each pork schnitzel into the flour mixture, followed by the egg, and finally into the panko breadcrumbs. Transfer to a plate.

COOK THE VEGETABLES
4

In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Add the broccolini and carrot and cook, tossing, until tender, 4-5 minutes. Add the garlic and cook until fragrant, 1-2 minutes. Season with salt and pepper, then transfer to a bowl.

COOK THE CRUMBED SCHNITZELS
5

Return the frying pan to a high heat with enough olive oil to coat the base of the pan. Cook the pork schnitzels, in batches, until golden and cooked through, 2-3 minutes each side. Transfer to a plate lined with paper towel. TIP: Add extra oil if needed so the schnitzels don't stick to the pan.

SERVE
6

Divide the herby potato mash between plates. Serve with the pork schnitzels and the garlic veggies. Drizzle with the dill-parsley mayo.