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Pork Jägerschnitzel & Mushroom Sauce
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Pork Jägerschnitzel & Mushroom Sauce

Pork Jägerschnitzel & Mushroom Sauce

with Potato Mash & Apple Salad

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!

Allergens:
Wheat
Gluten
Milk
Eggs

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

Total30 minutes
Cooking Time20 minutes
DifficultyEasy

Ingredients

Serving amount

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

Not included in your delivery

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; )

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Nutrition Values

Energy (kJ)4860 kJ
Calories1160 kcal
Fat82.8 g
of which saturates46.7 g
Carbohydrate57.7 g
of which sugars15.3 g
Dietary Fibre5.7 g
Protein45.7 g
Cholesterol0 mg
Sodium1240 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

Large Non-Stick Pan
Large Pan

Cooking Steps

Make the mash
1

• 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. 

Get prepped
2

• 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. 

Cook the schnitzel
3

• 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.

Make the sauce
4

• 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.

Toss the salad
5

• Meanwhile, in a medium bowl, combine mixed salad leaves, apple and a drizzle of white wine vinegar and olive oil. Season to taste. 

Finish & serve
6

• Slice pork schnitzel.
• Divide potato mash, apple salad and pork schnitzels between plates.
• Drizzle mushroom sauce over schnitzel to serve. Enjoy!