Double Pork Schnitzel & Pesto Dressing

Name: Double Pork Schnitzel & Pesto Dressing with Garlic Roast Veggie Salad
Total time: 30 min
Yield: 2
Cuisine: Mediterranean
Ingredients: 1 sachet Garlic & Herb Seasoning; 1 packet Panko Breadcrumbs; 1 Kumara; 560 g Pork Schnitzels; 1 packet baby leaves; 2 packet Potato; 1 Carrot; 1 sachet Lemon Pepper Seasoning; 1 packet Creamy Pesto Dressing

with Garlic Roast Veggie Salad

Get up to $175 off

This is no ordinary schnitzel; tonight's golden crumbed pork dish features a medley of roasted veggies and a drizzle of creamy pesto dressing for extra flair. With flavours like these, you won’t be missing your pub schnitty anytime soon!

Tags:

Mediterranean

Allergens:

Wheat

•Gluten

•Soy

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

Total30 minutes

Cooking Time25 minutes

DifficultyEasy

Ingredients

Serving amount

1 sachet

Garlic & Herb Seasoning

1 packet

Panko Breadcrumbs

(Contains: Wheat, Gluten; )

Kumara

560 g

Pork Schnitzels

1 packet

baby leaves

2 packet

Potato

Carrot

1 sachet

Lemon Pepper Seasoning

1 packet

Creamy Pesto Dressing

(Contains: Soy; )

Nutrition Values

Calories801 kcal

Energy (kJ)3350 kJ

Fat35.8 g

of which saturates10.4 g

Carbohydrate51.1 g

of which sugars12.6 g

Dietary Fibre3.9 g

Protein66.3 g

Sodium1430 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

•Baking Paper

Cooking Steps

• Preheat oven to 240°C/220°C fan-forced. • Cut carrot, kumara and potato into bite-sized chunks. • Place veggies on a lined oven tray and sprinkle over garlic & herb seasoning. Drizzle with olive oil, season with salt and toss to coat. • Spread out evenly, then roast until tender, 20-25 minutes. • When the veggies are done, add baby leaves to the tray, along with a drizzle of white wine vinegar and olive oil. Toss to combine and season to taste. TIP: If your tray is crowded, divide the veggies between two oven trays.

• Meanwhile, combine the plain flour and a pinch of salt in a shallow bowl. In a second shallow bowl, whisk the egg. In a third shallow bowl, combine panko breadcrumbs and lemon pepper spice blend. • Separate pork schnitzels (if stuck together) to get two per person. Coat pork first in flour mixture, followed by the egg and finally into the panko mixture. Transfer to a plate.

• Heat a large frying pan over medium-high heat with enough olive oil to coat the base. • When oil is hot, cook pork schnitzels in batches until golden and cooked through, 1-2 minutes each side (cook in batches if your pan is getting crowded). Transfer to a paper towel-lined plate. TIP: Ensure the oil is hot before cooking the pork schnitzels for best results.