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Dukkah-Crusted Pork Schnitzel

Dukkah-Crusted Pork Schnitzel

with Roast Veggie Toss & Herby Yoghurt

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Eat like an Egyptian by adding dukkah to your dinner! Here, we add the tasty mix of seeds and spices to panko breadcrumbs to create a moreish crust for pork schnitzels. Served with roasted veggies and herby yoghurt, it's definitely a meal to remember.

Unfortunately, this week's dill was in short supply, so we've replaced it with parsley. Don't worry, the recipe will be just as delicious!

Allergens:MilkGlutenEggsSesame

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 Time35 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

2

potato

1

parsnip

1

beetroot

1

carrot

2 clove

garlic

1 bunch

parsley

1 packet

Greek-style yoghurt

(ContainsMilk)

1 packet

pork schnitzels

½ packet

panko breadcrumbs

(ContainsGlutenMay be presentPeanuts, Tree Nuts, Milk, Soy, Sesame)

1 sachet

dukkah

(ContainsSesame)

1 bag

baby spinach leaves

Not included in your delivery

Olive Oil

2 tbs

plain flour

(ContainsGluten)

1

egg

(ContainsEggs)

drizzle

white wine vinegar

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2341 kJ
Fat18.8 g
of which saturates4.1 g
Carbohydrate50.3 g
of which sugars10.4 g
Protein50.7 g
Sodium645 mg
Utensils
Utensilsarrow down iconarrow down icon
Baking Tray
Baking Paper
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

Preheat the oven to 240°C/220°C fan-forced. Cut the potato and parsnip (both unpeeled) into 2cm chunks. Cut the beetroot (unpeeled) into 1cm chunks. Cut the carrot (unpeeled) into 1cm half-moons.

2

Place the veggies on an oven tray lined with baking paper. Drizzle with olive oil and season with salt and pepper. Toss to coat, then roast until tender, 25-30 minutes. TIP: Beetroot stays firm when cooked. It's done when you can pierce it with a fork. TIP: If the veggies don't fit in a single layer, divide between two trays!

3

While the veggies are roasting, finely chop the garlic. Roughly chop the parsley leaves. Heat a large frying pan over a medium-high heat with a drizzle of olive oil. Cook the garlic until fragrant, 1 minute. Transfer the garlic oil to a small bowl. Add the Greek-style yoghurt and 1/2 the parsley to the garlic oil. Stir to combine and season to taste. Set aside.

4

Pull the pork schnitzels apart (they may be stuck together). In a shallow bowl, add the plain flour, then season with salt and pepper. In a second shallow bowl, whisk the egg. In a third shallow bowl, combine the panko breadcrumbs (see ingredients) and dukkah. Dip the pork into the flour mixture, followed by the egg, and finally into the panko-dukkah mixture. Transfer to a plate.

5

When the veggies have 10 minutes cook time remaining, 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. Add the baby spinach leaves to the tray with the roasted veggies, then add a drizzle of white wine vinegar. Gently toss to combine.

6

Slice the dukkah-crusted pork schnitzel. Divide the roast veggie toss between plates and top with the pork. Garnish with the remaining parsley. Serve with the herby yoghurt.