Jägerschnitzel, a hearty German delight, pairs tender breaded pork with a rich mushroom sauce that’s perfect for a cosy feast for the adults. Potato mash soaks up extra sauce and acts as the ideal accompaniment for this dreamy combo!
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
1 packet
Panko Breadcrumbs
(Contains: Wheat, Gluten; )
1
apple
280 g
Pork Schnitzels
1 packet
Button Mushrooms
1 packet
Cream
(Contains: Milk; )
1 packet
Mixed Salad Leaves
2 packet
Potato
1 sachet
Chicken-Style Stock Powder
1 sachet
Kiwi Spice Blend
1 packet
Dijon Mustard
1 drizzle
olive oil
1 drizzle
white wine vinegar
1 piece
egg
(Contains: Eggs; )
40 g
butter
(Contains: Milk; )
2 tbs
plain flour
(Contains: Gluten; May be present: Wheat. )
2 tbs
milk
(Contains: Milk; )
• Boil the kettle.
• Peel potato and cut into large chunks.
• Half-fill a large saucepan with boiling water, then add a generous pinch of salt.
• Cook potato in the boiling water, over high heat, until easily pierced with a fork, 12-15 minutes. Drain and return to the pan.
• Add the butter and milk to potato and season with salt. Mash until smooth. Cover to keep warm.
TIP: Save time and get more fibre by leaving the potato unpeeled.
• Meanwhile, thinly slice apple and button mushrooms.
• In a shallow bowl, combine the plain flour and a pinch of salt. In a second shallow bowl, whisk the egg. In a third shallow bowl, combine panko breadcrumbs and Kiwi spice blend.
• Separate pork schnitzels (if stuck together) to get two per person.
• Coat pork in flour mixture, followed by the egg and finally the 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.
TIP: Ensure the oil is hot before cooking the pork schnitzels for best results.
• Wipe out frying pan and return to medium-high heat with a drizzle of olive oil.
• Cook mushrooms until browned and softened, 8-10 minutes.
• Remove pan from heat, add cream (see ingredients), Dijon mustard and chicken-style stock powder and stir to combine. Season to taste with salt and pepper.
• Meanwhile, in a medium bowl, combine mixed salad leaves, apple and a drizzle of white wine vinegar and olive oil. Season to taste.
• Slice pork schnitzel.
• Divide potato mash, apple salad and pork schnitzels between plates.
• Drizzle mushroom sauce over schnitzel to serve. Enjoy!