This dish is full of tantalizing flavours, from the garlic butter drizzled over the potatoes to the herby Tuscan seasoning cooked right into the pork crumb. Even the panini is getting a boost with a swipe of mayonnaise to tie it all together!
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
2
potato
2 clove
garlic
1
tomato
1 sachet
Garlic & Herb Seasoning
1 packet
panko breadcrumbs
(Contains Gluten; )
2
Wholemeal Panini
(Contains Gluten, Soy; )
1 packet
Mixed Salad Leaves
1 packet
mayonnaise
(Contains Egg; )
1 packet
pork schnitzels
1 packet
oregano
olive oil
20 g
butter
(Contains Milk; )
1 tbs
plain flour
(Contains Gluten; )
1
egg
(Contains Egg; )
drizzle
vinegar (balsamic or white wine)
• Preheat oven to 240°C/220°C fan-forced. • Cut potato into bite-sized chunks. Place on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. Roast until just tender, 18-20 minutes.
• Meanwhile, finely chop garlic. In a small microwave-safe bowl combine the butter and garlic and microwave in 10 second bursts, until melted. Season with salt and pepper and set aside. • Lightly crush the semi-roasted potatoes on the tray. Drizzle with melted garlic butter and return to the oven. Roast until golden, 8-10 minutes.
• Roughly chop tomato.
• In a shallow bowl, combine garlic & herb seasoning, oregano, the plain flour and a pinch of salt. In a second shallow bowl, whisk the egg. In a third shallow bowl, place panko breadcrumbs.
• Separate pork schnitzels (if stuck together) to get two per person.
• Coat pork first in the flour mixture, followed by the egg and finally the breadcrumbs. Transfer to a plate.
• Heat a large frying pan over medium-high heat with enough olive oil to coat the base. When oil is hot, cook pork schnitzels in batches until golden and cooked through, 1-2 minutes each side. Transfer to a paper towel-lined plate.
TIP: Ensure the oil is hot before cooking the pork schnitzels for best results.
• Meanwhile, cut wholemeal panini in half lengthways. • Place panini directly on wire racks in the oven and bake until heated through, 3-5 minutes. • In a large bowl, combine tomato, mixed leaves, a drizzle of vinegar and olive oil. Season to taste.
• Spread bases of panini with some mayonnaise. • Top with herby spiced pork and tomato salad. Serve with garlic potatoes. Enjoy!