HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconLouisiana Pork Schnitzel & Spiced Kumara Fries
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Louisiana Pork Schnitzel & Spiced Kumara Fries

Louisiana Pork Schnitzel & Spiced Kumara Fries

with Apple Salad & BBQ Mayo

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Who doesn’t love a good crumbed pork? Paired with a crunchy apple salad and baked kumara fries, we bet this will be a real hit in the household tonight.

This recipe is under 650kcal per serving.

Tags:Kid FriendlyUnder 650kcal
Allergens:GlutenEggs

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 Time30 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

½

carrot

1 packet

panko breadcrumbs

(ContainsGlutenMay be presentPeanuts, Tree Nuts, Milk, Soy, Sesame)

1 packet

pork schnitzels

1 bag

salad leaves

2

kumara

1 sachet

Aussie spice blend

1

apple

1 sachet

Louisiana spice blend

1 packet

BBQ mayo

Not included in your delivery

olive oil

1 tbs

plain flour

(ContainsGluten)

1

egg

(ContainsEggs)

1 drizzle

white wine vinegar

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2712 kJ
Fat17.9 g
of which saturates2.9 g
Carbohydrate68.3 g
of which sugars29.2 g
Protein49.6 g
Sodium1850 mg
Utensils
Utensilsarrow down iconarrow down icon
Baking Tray
Baking Paper
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

Preheat the oven to 220°C/200°C fan-forced. Peel and cut the kumara into fries. Place on a lined oven tray. Drizzle generously with olive oil, sprinkle with the Aussie spice blend and toss to coat. Add a dash of water to the tray and roast until tender, 20-25 minutes.

TIP: If your oven tray is crowded, divide between two trays.

TIP: Leave the kumara unpeeled if you prefer!

2

While the fries are baking, grate the carrot (see ingredients). Thinly slice the apple.

3

In a shallow bowl, combine the Louisiana spice blend and plain flour. In a second shallow bowl, whisk the egg. In a third shallow bowl, place the panko breadcrumbs. Pull apart the pork schnitzels so you get 2 per person. Dip the pork into the flour mixture, followed by the egg, and finally in the panko breadcrumbs. Transfer to a plate.

4

Heat a large frying pan over a high heat with enough olive oil to cover the base. Cook the pork schnitzel in batches until golden and cooked through, 1-2 minutes each side. Transfer to a plate lined with paper towel.

TIP: Add extra oil if needed so the pork doesn't stick to the pan.

5

In a large bowl, add the mixed salad leaves, carrot, apple and a drizzle of white wine vinegar and olive oil. Toss to coat and season to taste.

6

Slice the Louisiana crumbed pork. Divide the pork, kumara fries and apple salad between plates. Top with the BBQ mayo to serve.