Easy Parmesan Pork Schnitzels & Capsicum Relish
with Cucumber & Radish Mixed Leaf Salad- Gluten
- Eggs
- Gluten(Wheat)
- Sulphites
- Milk
It’s that time of the week, schnitty night! We’ve been looking forward to showing off this one. A sharp cheesy crumb coats and cooks onto pork to transform it into the ultimate pork schnitzel, especially when you include a dollop of chargrilled capsicum relish for a sweet-smokey finish. *This recipe is under 650kcal per serving and under 30g carbohydrates per serving.* *The recent wet and cold weather across New Zealand has impacted our regular supply of fresh ingredients and as such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!*
Ingredients
¾ packet
panko breadcrumbs
(Contains: Gluten(Wheat); )
1 packet
pork schnitzels
1
cucumber
1
radish
1 bag
Mixed Salad Leaves
1 packet
Chargrilled Capsicum Relish
(Contains: Sulphites; )
1 packet
Grated Parmesan Cheese
(Contains: Milk; )
1 sachet
Tuscan Herb Seasoning
Not included in your delivery
olive oil
2 tbs
plain flour
(Contains: Gluten; )
¼ tsp
salt
1
egg
(Contains: Eggs; )
1 tsp
honey
1 drizzle
red wine vinegar
Nutrition Values
Utensils
Cooking Steps
• In a shallow bowl, combine the plain flour and salt. In a second shallow bowl, whisk the egg. In a third shallow bowl, place grated Parmesan cheese, Tuscan herb seasoning and panko breadcrumbs (see ingredients). • Pull apart pork schnitzels so you get 2 per person. Coat pork first in the flour, followed by the egg, and finally in the breadcrumb mixture. Transfer to a plate.
Little cooks: Help crumb the pork! Use one hand for the wet ingredients and the other for the dry ingredients to avoid sticky fingers.
• Heat a large frying pan over high heat with enough olive oil to coat the base. Cook pork schnitzels in batches until golden and cooked through, 2-3 minutes each side. • Transfer to a paper towel-lined plate.
• Meanwhile, thinly slice cucumber and radish. • In a large bowl, combine the honey and a drizzle of red wine vinegar and olive oil. • Season to taste, then add mixed salad leaves, cucumber and radish. Toss to coat.
Little cooks: Take the lead by combining the ingredients for the salad!
• Divide Parmesan pork schnitzels and radish mixed leaf salad between plates. • Serve with chargrilled capsicum relish. Enjoy!
