Easy BBQ Pork Schnitzel & Avocado Salad
with Sriracha Mayo
Who doesn’t love a good pork schnitzel? Coated with a smokey BBQ-spiced crumb, paired with a refreshing avocado salad and a supercharged sriracha mayo, we bet this will be a real hit in the household tonight.
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
Tomato
280 g
Pork Schnitzels
1 packet
Mayonnaise
(May be present: Soy, Sesame, Fish, Eggs)
1
Cucumber
Avocado
1 packet
Sriracha
(May be present: Soy, Sesame, Fish, Eggs, Almond, Milk, Wheat, Gluten)
1 sachet
Kiwi Spice Blend
Not included in your delivery
1 tbs
plain flour
(Contains: Gluten; May be present: Wheat)
1 drizzle
white wine vinegar
1 drizzle
olive oil
1 piece
egg
(Contains: Eggs; )
Nutrition Values
Utensils
Cooking Steps
• Thinly slice radish. Roughly chop tomato. Slice avocado in half, scoop out flesh and roughly chop. • In a small bowl, combine mayonnaise and sriracha, then season with salt and pepper. Set aside.
• 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 (see ingredients). • Coat pork schnitzel first in spice mixture, followed by the egg, and finally in panko breadcrumbs. Transfer to a plate.
• 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, 2-4 minutes each side. Transfer to a paper towel-lined plate. • In a medium bowl, combine mixed salad leaves, radish, tomato, avocado and a drizzle of white wine vinegar and olive oil. Season with salt.
• Slice BBQ pork schnitzels. • Divide schnitzels and avocado salad between plates. • Drizzle over sriracha mayo to serve. Enjoy!
