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.
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
panko breadcrumbs(ContainsGlutenMay be presentPeanuts, Tree Nuts, Milk, Soy, Sesame)
Aussie spice blend
Louisiana spice blend
white wine vinegar
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!
While the fries are baking, grate the carrot (see ingredients). Thinly slice the apple.
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.
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.
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.
Slice the Louisiana crumbed pork. Divide the pork, kumara fries and apple salad between plates. Top with the BBQ mayo to serve.