Homestyle Crumbed Pork & Apple Slaw
with Lemon-Crushed Potatoes & Truffle Mayo
- Wheat
- Gluten
- Milk
- Eggs
- Wheat
- May contain traces of allergens
Pork, potatoes and slaw - the classic combo that proves simple pleasures always win. We’ve thrown in a few flavour bombs to amp things up; our Kiwi spice blend in the crumb, a lemony twist on the hot crushed potatoes and refreshing and sweet apple mixed through the slaw.
Ingredients
1 packet
Panko Breadcrumbs
(Contains: Wheat, Gluten)
1 sachet
Vegetable Stock Powder
280 g
Pork Schnitzels
1
Celery
2 packet
Potato
1 packet
Grated Parmesan Cheese
(Contains: Milk)
2
Garlic
1 packet
Shredded Cabbage Mix
1
apple
1
Lemon
1 sachet
Kiwi Spice Blend
1 packet
Italian Truffle Mayonnaise
(Contains: Wheat, Gluten, Eggs)
Not included in your delivery
1 drizzle
olive oil
20 g
butter
(Contains: Milk)
2 tbs
plain flour
(Contains: Gluten May be present: Wheat)
1 piece
egg
(Contains: Eggs)
1 drizzle
white wine vinegar
2 tbs
Mayonnaise
(Contains: Eggs)
Nutrition
You will need
Cooking Steps
• Boil the kettle. Half-fill a medium saucepan with boiling water, then add a generous pinch of salt. • Cut potato into large chunks. Thinly slice celery. Thinly slice apple into sticks. Finely chop garlic. Slice lemon into wedges. • Cook potato in the boiling water, over high heat, until easily pierced with a fork, 12-15 minutes. Drain.
• In a shallow bowl, combine the plain flour, kiwi spice blend, a pinch of salt and pepper. In a second shallow bowl, whisk the egg. In a third shallow bowl, place panko breadcrumbs and grated parmesan cheese. • Dip pork into flour mixture to coat, followed by the egg, and finally in breadcrumbs. Set aside on a plate.
• Return frying pan to medium-high heat with enough olive oil to cover base. • Cook pork schnitzel 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!
• When potatoes are done, return saucepan to medium-high heat, add garlic and the butter, and cook, stirring, until fragrant, 1 minute. • Add a generous squeeze of lemon juice and vegetable stock powder. Stir to combine, then remove from heat. • Add potato to the pan and toss to coat. Lightly crush with a fork. Cover to keep warm. TIP: Add a splash of water if the potato looks dry!
• In a large bowl combine apple, celery, shredded cabbage mix, a drizzle of vinegar and olive oil. Season to taste.
• Divide All-American pork schnitzel, lemon crushed potatoes and apple slaw between plates. • Serve with mayonnaise and remaining lemon wedges. Enjoy!
