Pork Schnitzel & Cheddar Potatoes
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Pork Schnitzel & Cheddar Potatoes

Pork Schnitzel & Cheddar Potatoes

with Onion Gravy & Avocado Salad

There you have it, a pork schnitzel and roast potato feast, but there’s a surprise hidden in here, ready to entertain you with dazzling flavours. It’s all in the Cheddar melted over the potatoes and a caramelised onion sauce for the pork. Sorry for spoiling the surprise but we couldn’t contain our excitement!

Allergens:
Gluten
•Egg
•Milk
•Soy
•Sulphites
•Gluten(Wheat)

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 Time30 minutes
Cooking Time25 minutes
DifficultyEasy

Ingredients

Serving amount

2

Potato

1

Shredded Cheddar Cheese

(Contains Milk; )

1

Red Onion

1

Gravy Granules

(Contains Soy, Sulphites, Gluten; May be present Milk, Peanut, Sesame, Almond, Pistachio nuts, Cashew, Walnut. )

1

Panko Breadcrumbs

(Contains Gluten(Wheat); )

1

Aussie Spice Blend

1

Pork Schnitzels

1

Avocado

1

Mixed Salad Leaves

Not included in your delivery

olive oil

boiling water

plain flour

(Contains Gluten; )

egg

(Contains Egg; )

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Nutrition Values

Energy (kJ)3360 kJ
Calories803 kcal
Fat36.9 g
of which saturates12.1 g
Carbohydrate68.1 g
of which sugars21.1 g
Dietary Fibre8.2 g
Protein49.3 g
Sodium1192 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.

Instructions

1

• Preheat oven to 240°C/220°C fan-forced. Cut potato into bite-sized chunks. • Place on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. Bake until just tender, 18-20 minutes. • Lightly crush the semi-roasted potatoes on the tray. Sprinkle with shredded Cheddar cheese. Return to oven and bake until golden, a further 8-10 minutes.

2

• While the potatoes are baking, 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, place panko breadcrumbs and Aussie spice blend. • Pull apart pork schnitzels (if stuck together). • Coat each pork schnitzel first in the flour mixture, followed by the egg and finally the spiced breadcrumbs. Transfer to a plate.

3

• Boil the kettle. Thinly slice onion (see ingredients). • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook onion until tender, 6-7 minutes. • In a medium heatproof bowl, combine gravy granules and the boiling water (1/2 cup for 2 people / 1 cup for 4 people), whisking, until smooth, 1 minute. Add onion and stir to combine. Cover to keep warm and set aside.

4

• Wipe out the frying pan and return to high heat with enough olive oil to coat the base. • Cook pork schnitzels in batches until golden and cooked through, 1-2 minutes each side. Transfer to a paper towel-lined plate.

5

• While the schnitzel is cooking, slice avocado in half, scoop out flesh and roughly chop. • In a large bowl, combine avocado, mixed salad leaves and a drizzle of vinegar and olive oil. Season to taste.

6

• Slice pork schnitzel. • Divide pork schnitzel, Cheddar crushed potatoes and avocado salad between plates. Top pork with onion gravy to serve. Enjoy!