HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconParmesan Pork Schnitzel & Creamy Lemon Herb Sauce
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Parmesan Pork Schnitzel & Creamy Lemon Herb Sauce

Parmesan Pork Schnitzel & Creamy Lemon Herb Sauce

with Spiced Wedges & Garden Salad

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All the classic flavours in this German-inspired dish play off against each other in the most delightful way. The sweetness of the apple with irresistible spiced wedges and crunchy Parmesan-coated pork is just lovely!

Allergens:GlutenEggsMilk

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 Time35 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

2 clove

garlic

1 bag

parsley

½

lemon

1 packet

pork schnitzels

1 packet

panko breadcrumbs

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

½ bottle

cream

(ContainsMilk)

1 bag

salad leaves

2

potato

1

carrot

½ sachet

chicken-style stock powder

1

apple

1 sachet

Aussie spice blend

1 packet

grated Parmesan cheese

(ContainsMilk)

Not included in your delivery

olive oil

2 tbs

plain flour

(ContainsGluten)

1

egg

(ContainsEggs)

¼ tsp

salt

15 g

butter

(ContainsMilk)

1 tbs

water

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)4739 kJ
Fat67.3 g
of which saturates38.9 g
Carbohydrate67.1 g
of which sugars15.5 g
Protein61.8 g
Sodium1341 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 240°C/220°C fan-forced. Cut the potato into wedges. Place the wedges and Aussie spice blend on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. Bake until tender, 25-30 minutes.

2

While the wedges are baking, finely chop the garlic. Grate the carrot. Thinly slice the apple. Roughly chop the parsley. Zest the lemon to get a pinch, then slice into wedges. Pull apart the pork schnitzels so you get two per person.

3

In a shallow bowl, combine the plain flour, the salt and a good pinch of pepper. In a second shallow bowl, whisk the egg. In a third shallow bowl, place the panko breadcrumbs and Parmesan cheese. 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 of the pan. Cook the pork schnitzel until golden and cooked through, 1-2 minutes each side. Transfer to a plate lined with paper towel.

4

Wipe out the frying pan and return to a mediumhigh heat with a drizzle of olive oil. Cook the butter, garlic and lemon zest until fragrant, 1-2 minutes. Add the longlife cream (see ingredients), chicken-style stock powder (see ingredients) and the water, then season with pepper. Bring to the boil, then reduce to simmer on a low heat until thickened, 1-2 minutes. Stir through the parsley.

5

In a large bowl, add a squeeze of lemon juice and a drizzle of olive oil. Season, then add the mixed salad leaves, carrot and apple. Toss to combine.

6

Divide the classic pork schnitzels and wedges between plates. Serve the creamy lemon-herb sauce, apple salad and any remaining lemon wedges.