Mumbai Crumbed Pork

Name: Mumbai Crumbed Pork with Spiced Roast Veggie Toss & Yoghurt
Total time: 30 min
Yield: 2
Cuisine: Indian
Ingredients: olive oil; 1 carrot; 1 parsnip; 1 Kumara; 1 potato; 1 sachet Sri Lankan spice blend; 2 tbs plain flour; 1 egg; 1 sachet Mumbai Spice Blend; 1 packet panko breadcrumbs; 1 packet pork schnitzels; 1 packet Baby Leaves; drizzle white wine vinegar; 1 packet Greek-Style Yoghurt

with Spiced Roast Veggie Toss & Yoghurt

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Calories

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Protein

46.2g protein

Total

30 minutes

Difficulty

Easy

Kid Friendly

Allergens:

Gluten
Eggs
Gluten(Wheat)
Milk

A crumbed pork schnitzel is a classic that we’ll never get tired of - but who’s in for a flavour twist? We are! Let’s throw warm Mumbai spices right into the crumb, and serve it alongside spiced roast veggies and cooling yoghurt. Yum!

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Ingredients

Serving amount

carrot

parsnip

Kumara

potato

1 sachet

Sri Lankan spice blend

1 sachet

Mumbai Spice Blend

1 packet

panko breadcrumbs

(Contains: Gluten(Wheat); )

1 packet

pork schnitzels

1 packet

Baby Leaves

1 packet

Greek-Style Yoghurt

(Contains: Milk; )

Not included in your delivery

olive oil

2 tbs

plain flour

(Contains: Gluten; )

egg

(Contains: Eggs; )

drizzle

white wine vinegar

Nutrition Values

Energy (kJ)2950 kJ

Fat23.4 g

of which saturates6.6 g

Carbohydrate78.2 g

of which sugars22.2 g

Dietary Fibre8.9 g

Protein46.2 g

Sodium799 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 Paper

•Baking Tray

•Large Frying Pan

Cooking Steps

PDF

• Preheat oven to 240°C/220°C fan-forced. Cut carrot, parsnip, kumara and potato into bite-sized chunks. • Place veggies on a lined oven tray and sprinkle over Sri Lankan spice blend. Drizzle with olive oil and season with salt and pepper. • Toss to coat, spread out evenly, then roast until tender, 20-25 minutes.

• Meanwhile, combine the plain flour and a pinch of salt in a shallow bowl. In a second shallow bowl, whisk the egg. In a third shallow bowl, combine Mumbai spice blend and panko breadcrumbs. • Separate pork schnitzels (if stuck together) to get two per person. Coat pork first in flour mixture, followed by the egg and finally spiced breadcrumbs. Transfer to a plate.

• Heat a large frying pan over medium-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 and season with a pinch of salt. • Add baby leaves to the roasted veggies with a drizzle of white wine vinegar and toss to combine. Season to taste.

TIP: Ensure the oil is hot before cooking the pork schnitzels for best results.