Lemon-Pepper Pork Schnitzel & Apple Salad

Name: Lemon-Pepper Pork Schnitzel & Apple Salad with Creamy Roast Potato & Beetroot Relish
Total time: 35 min
Yield: 2
Cuisine: German
Ingredients: olive oil; 1 packet baby potatoes; 1 apple; 1 sachet lemon pepper spice blend; 2 tbs plain flour; ¼ tsp salt; 1 egg; 1 packet panko breadcrumbs; 1 packet pork schnitzels; 1 bag Mixed Salad Leaves; 1 drizzle vinegar (balsamic or white wine); 1 packet Dill & Parsley Mayonnaise; 1 packet Beetroot Relish

with Creamy Roast Potato & Beetroot Relish

Get up to $175 off

We’re putting a pep in this pork schnitzel’s step by adding some lemon and pepper seasoning to the golden panko crumb. it will zap through the crunch, serve with creamy roast baby potatoes to really make this dish fun. You’ll be skipping to the dinner table in anticipation.

Allergens:

Gluten

•Eggs

•Gluten(Wheat)

•Soy

The quantities provided above are averages only.

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

Total35 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

1 packet

baby potatoes

apple

1 sachet

lemon pepper spice blend

1 packet

panko breadcrumbs

(Contains: Gluten(Wheat); )

1 packet

pork schnitzels

1 bag

Mixed Salad Leaves

1 packet

Dill & Parsley Mayonnaise

(Contains: Eggs, Soy; )

1 packet

Beetroot Relish

Not included in your delivery

olive oil

2 tbs

plain flour

(Contains: Gluten; )

¼ tsp

salt

egg

(Contains: Eggs; )

1 drizzle

vinegar (balsamic or white wine)

Nutrition Values

Energy (kJ)2726 kJ

Fat26.7 g

of which saturates5.9 g

Carbohydrate62.7 g

of which sugars14 g

Protein37.9 g

Sodium711 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.

Utensils

•Baking Tray

•Baking Paper

•Large Non-Stick Pan

Cooking Steps

• Preheat oven to 240°C/220°C fan-forced. Halve baby potatoes. • Place potatoes on a lined oven tray. Drizzle with olive oil, season with salt and pepper and toss to coat. • Roast until tender, 25-30 minutes.

• Thinly slice apple into thin wedges. • In a shallow bowl, combine the plain flour and salt. In a second shallow bowl, whisk the egg. In a third shallow bowl, combine lemon pepper spice blend and panko breadcrumbs. • Separate pork schnitzels (if stuck together) to get two per person.

• Coat pork schnitzels first in the flour, followed by the egg and finally the breadcrumb mixture. Transfer to a plate.

• When the potatoes have 5 minutes remaining, heat a large frying pan over 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.

• In a large bowl, combine apple, mixed salad leaves and a drizzle of vinegar and olive oil. Season to taste. • Add dill & parsley mayonnaise to the tray with roasted potatoes and toss to combine. Season with salt and pepper.

• Slice pork schnitzels. • Divide lemon-pepper pork schnitzels, creamy roast potatoes and apple salad between plates. • Serve with beetroot relish. Enjoy!