Easy Crumbed Pork Schnitzels & Veggie Fries
with Slaw & Dill-Parsley Mayo
- Eggs
- Soy
- Gluten
- Wheat
- Soy
- May contain traces of allergens
Ingredients
1 packet
Dill & Parsley Mayonnaise
(Contains: Eggs, Soy)
280 g
Pork Schnitzels
1 packet
Slaw Mix
1
Parsnip
2
Radish
1 packet
one-step coater
(Contains: Gluten, Wheat May be present: Soy)
2 packet
Potato
Nutrition
Cooking Steps
Preheat the oven to 240°C/220°C fan-forced. Cut the potato and parsnip into fries. Place the potato and parsnip on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. Spread in a single layer and roast until tender, 20-25 minutes.
Meanwhile, thinly slice the radish. Evenly spread one-step coater on a large plate.
Separate the pork schnitzels (they may be stuck together). Press each pork schnitzel into coater, turning to coat. Transfer to a plate.
When the veggies have 10 minutes cook time remaining, heat a large frying pan over a medium high heat with enough olive oil to coat the base of the pan. When the oil is hot, cook the crumbed pork, in batches, until golden and cooked through, 2-3 minutes each side. Transfer to a plate lined with paper towel. TIP: Add extra oil between batches if needed.
While the pork is cooking, combine the radish, slaw mix and a drizzle of white wine vinegar and olive oil in a large bowl. Toss to combine. Season to taste.
Divide the crumbed pork schnitzel, slaw and veggie fries between plates. Serve with the dill & parsley mayonnaise. Enjoy!
