Garlic-Herb Pork Schnitzel & Kumara Fries
with Creamy Pear Slaw
Who doesn’t love a good crumbed pork? Paired with a creamy slaw and baked kumara fries, we bet this will be a real hit in the household tonight.
Keep an eye out...Due to recent sourcing challenges, we’ve replaced orange kumara with red kumara, which may be a little different to what’s pictured. Don’t worry, your recipe will be just as delicious!
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
2
Red Kumara
½
pear
1 sachet
Garlic & Herb Seasoning
1 packet
panko breadcrumbs
(Contains: Gluten(Wheat); )
1 packet
pork schnitzels
1 bag
Slaw Mix
1 packet
mayonnaise
(Contains: Eggs; May be present: Fish, Wheat, Cashew, Almond, Sesame, Soy)
Not included in your delivery
Olive Oil
1 tsp
white wine vinegar
1 tbs
plain flour
(Contains: Gluten; )
¼ tsp
salt
1
eggs
(Contains: Eggs; )
Nutrition Values
Utensils
Cooking Steps
Preheat the oven to 240°C/220°C fan-forced. Cut the red kumara (unpeeled) into 1cm fries and place on an oven tray lined with baking paper. Season with salt and drizzle with olive oil. Toss to coat, then bake until tender, 20-25 minutes. TIP: Cut the kumara to size so it cooks in time.
While the fries are baking, thinly slice the pear (see ingredients) into matchsticks. In a large bowl, combine the pear and the white wine vinegar. Set aside.
In a shallow bowl, combine the plain flour, garlic & herb seasoning and the salt, then season with pepper. In a second shallow bowl, whisk the egg. In a third shallow bowl, place the panko breadcrumbs. Separate the pork schnitzels (they may be stuck together). Dip the pork into the flour mixture, followed by the egg, and finally into the panko breadcrumbs. Transfer to a plate.
When the fries have 10 minutes cook time remaining, heat a large frying pan over a high heat with enough olive oil to coat the base of the pan. When the oil is hot, cook the pork until golden and cooked through, 2-3 minutes each side (cook in batches if your pan is getting crowded). Transfer to a plate lined with paper towel. TIP: Add extra oil if needed so the schnitzel doesn't stick.
Add the slaw mix and 1/2 the mayonnaise to the bowl with the pear. Toss to coat and season to taste.
Slice the garlic and herb pork schnitzel. Divide the pork, kumara fries and creamy pear slaw between plates. Serve with the remaining mayo.
