Parmesan Pork Schnitzel & Mustard Sauce

Name: Parmesan Pork Schnitzel & Mustard Sauce with Herby Potatoes & Cucumber Cos Salad
Total time: 20 min
Yield: 2
Cuisine: Australian
Ingredients: 1 sachet Garlic & Herb Seasoning; 1 packet Dill & Parsley Mayonnaise; 1 packet Panko Breadcrumbs; 1 Cos Lettuce; 1 packet Balsamic & Olive Oil Dressing; 1 packet Shredded Cheddar Cheese; 280 g Pork Schnitzels; 1 Cucumber; 1 packet Parsley; 1 packet Cream; 2 packet Dijon Mustard; 2 packet Potato; 1 packet Grated Parmesan Cheese; 1 Radish

with Herby Potatoes & Cucumber Cos Salad

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It’s that time of the week, schnitty night! We’ve been looking forward to showing off this one. A cheesy crumb coats and cooks onto pork to transform it into the ultimate pork schnitzel, especially when drizzled in a creamy mustard sauce.

Allergens:

Eggs

•Soy

•Wheat

•Gluten

•Sulphites

•Milk

•Mustard

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

Total20 minutes

Cooking Time20 minutes

DifficultyEasy

Ingredients

Serving amount

1 sachet

Garlic & Herb Seasoning

1 packet

Dill & Parsley Mayonnaise

1 packet

Panko Breadcrumbs

Cos Lettuce

1 packet

Balsamic & Olive Oil Dressing

1 packet

Shredded Cheddar Cheese

280 g

Pork Schnitzels

Cucumber

1 packet

Parsley

1 packet

Cream

2 packet

Dijon Mustard

2 packet

Potato

1 packet

Grated Parmesan Cheese

Radish

Nutrition Values

Calories1190 kcal

Energy (kJ)4990 kJ

Fat90.4 g

of which saturates43.3 g

Carbohydrate44.5 g

of which sugars13.8 g

Dietary Fibre4.2 g

Protein49 g

Sodium1260 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.

Cooking Steps

• Boil the kettle. Half-fill a medium saucepan with boiling water, then add a generous pinch of salt. Cut potato into large chunks. • Cook potato in the boiling water, over high heat, until easily pierced with a fork, 12-15 minutes. Drain and return to saucepan. • Add dill & parsley mayonnaise and stir to combine. Season with salt and pepper.

TIP: Add a splash of water if the potato looks dry!

• Meanwhile, in a shallow bowl, whisk garlic & herb seasoning, a pinch of salt and the egg until combined. In a second shallow bowl, place grated Parmesan cheese and panko breadcrumbs. • Dip pork schnitzels into the egg mixture, then the Parmesan-panko breadcrumbs. Set aside on a plate. • Heat a large frying pan over medium-high heat with enough olive oil to cover the base. • When oil is hot, cook pork schnitzel in batches until golden and cooked through, 1-2 minutes each side. Transfer to a paper towel-lined plate.

• Wipe out frying pan and return to medium heat with a drizzle of olive oil. Cook dijon mustard, cream (see ingredients), shredded Cheddar cheese and the water and cook, stirring, until warmed through, 1 minute. Season with pepper.

• Thinly slice cucumber into half-moons. Thinly slice radish. Roughly chop cos lettuce. • In a medium bowl, combine cos, radish, cucumber and balsamic & olive oil dressing. Tear in parsley and season to taste. • Divide herby potatoes, cucumber cos salad and Parmesan pork schnitzel between plates. • Pour mustard sauce over pork to serve. Enjoy!