Easy Italian Pork Parmigiana
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Easy Italian Pork Parmigiana

Easy Italian Pork Parmigiana

with Carrot Ribbon & Apple Salad

Who doesn’t love a good parmigiana? Baked in a thick gooey layer of Cheddar cheese, this tomato coated and golden crumbed pork will definitely be the star of the evening. Take it to new levels by swapping out your usual side of fries with a fresh and crunchy salad.

Tags:
Over 30g protein
Allergens:
Gluten
•Egg
•Milk
•Gluten(Wheat)

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

Total Time25 minutes
Cooking Time20 minutes
DifficultyEasy

Ingredients

Serving amount

1

Panko Breadcrumbs

(Contains Gluten(Wheat); )

1

Nan's Special Seasoning

1

Pork Schnitzels

Garlic

1

Passata

1

Shredded Cheddar Cheese

(Contains Milk; )

1

Carrot

1

Apple

1

Mixed Salad Leaves

Not included in your delivery

1

olive oil

plain flour

(Contains Gluten; )

egg

(Contains Egg; )

brown sugar

butter

(Contains Milk; )

balsamic vinegar

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Nutrition Values

Energy (kJ)2907 kJ
Calories695 kcal
Fat36.6 g
of which saturates16.3 g
Carbohydrate45.4 g
of which sugars17.7 g
Dietary Fibre6.9 g
Protein45.5 g
Sodium983 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Instructions

1

• Preheat oven to 240°C/220°C fan-forced. • In a shallow bowl, combine the plain flour and a pinch of salt. In a second shallow bowl, whisk the egg. In a third shallow bowl, combine panko breadcrumbs and Nan's special seasoning. • Dip pork schnitzel into flour to coat, then into egg, and finally in breadcrumbs. Set aside on a plate. • Heat a large frying pan over high heat with enough olive oil to coat the base. Cook pork schnitzel in batches until golden and cooked through, 1-2 minutes each side. Transfer to a lined oven tray.

2

• Finely chop garlic. • Wipe out and return frying pan to medium heat with a drizzle of olive oil. Cook garlic until fragrant, 1 minute. • Stir in tomato sugo, the brown sugar and the butter. Reduce heat to low and simmer until slightly thickened, 2-3 minutes. Season.

3

• Top and evenly spread each piece of pork with tomato sauce, then sprinkle with shredded Cheddar cheese. • Bake until cheese is golden, 8-10 minutes. • Meanwhile, using a vegetable peeler, peel carrot into ribbons. • Thinly slice apple. • In a medium bowl, combine mixed salad leaves, carrot, apple, a drizzle of balsamic vinegar and olive oil. Season to taste.

4

• Slice pork. • Divide carrot ribbon and apple salad between plates • Top with Italian pork parmigiana to serve. Enjoy!