Classic Aussie Pork Schnitzel
with Radish, Mint & Parmesan Salad
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
Mixed Salad Leaves
1 packet
Panko Breadcrumbs
(Contains: Wheat, Gluten; )
1 packet
Mint
280 g
Pork Schnitzels
1
Celery
1 sachet
Classic Roast Seasoning
1 packet
Grated Parmesan Cheese
(Contains: Milk; )
1
Lemon
1
Radish
Nutrition Values
Cooking Steps
• Thinly slice radish and celery. Pick and thinly slice mint leaves. Slice lemon into wedges. • Place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks.
Little cooks: Help pick the herbs from the stems!
• In a shallow bowl, combine the plain flour and a pinch of salt. • In a second shallow bowl, whisk the egg. • In a third shallow bowl, place panko breadcrumbs and Aussie spice blend.
Little cooks: Help with cracking and whisking the egg.
Custom Recipe: If you’ve swapped your chicken breast to pork schnitzel, crumb the pork in the same way as above!
Custom Recipe: Heat the pan as above. When oil is hot, cook pork schnitzels in batches until golden and cooked through, 1-2 minutes each side. Transfer to a paper towel-lined plate.
• Meanwhile, in a large bowl, combine the honey, a generous squeeze of lemon juice and a drizzle of olive oil. Season with salt and pepper. • Add mixed salad leaves, radish, celery, grated Parmesan cheese and mint to the dressing and toss to coat.
• Divide chicken schnitzels and radish, mint and Parmesan salad between plates. • Serve with a dollop of mayonnaise and any remaining lemon wedges. Enjoy!
