Pork Schnitzel & Roast Capsicum Veggie Toss
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Pork Schnitzel & Roast Capsicum Veggie Toss

Pork Schnitzel & Roast Capsicum Veggie Toss

with Peri-Peri Sauce

We’re putting a pep in this pork schnitzel’s step by drizzling it in a peri peri-honey sauce. It will cut through the crunch, and sitting it on top of a roast veggie toss will really make this dish fun. You’ll be skipping to the dinner table in anticipation.

This recipe is under 650kcal per serving.

Tags:
Under 650kcal
Over 30g protein
Allergens:
Gluten
Egg
fish

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 Time
DifficultyEasy

Ingredients

Serving amount

2

carrot

1

capsicum

1 packet

panko breadcrumbs

(Contains Gluten; )

1 sachet

Aussie Spice Blend

1 packet

pork schnitzels

1 packet

Peri Peri Sauce

(Contains fish; May be present Gluten, Egg, Milk, Sesame, Soy, Almond. )

1 packet

baby leaves

Not included in your delivery

olive oil

1 tbs

plain flour

(Contains Gluten; )

1

egg

(Contains Egg; )

1 tsp

honey

drizzle

white wine vinegar

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Nutrition Values

Energy (kJ)2104 kJ
Fat19.8 g
of which saturates5.7 g
Carbohydrate41.1 g
of which sugars14.3 g
Protein38.8 g
Sodium1215 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

Baking Tray
Baking Paper
Large Non-Stick Pan

Instructions

1
1

• Preheat oven to 240°C/220°C fan-forced. Cut carrot and capsicum into bite-sized chunks. • Place veggies on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. Spread out evenly, then roast until tender, 20-25 minutes.

2
2

• 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 Aussie spice blend. • Separate pork schnitzels to get two per person. Dip pork into flour mixture, followed by egg and finally in panko breadcrumbs. Set aside on a plate.

3
3

• When the veggies have 10 minutes remaining, heat a large frying pan over high heat with enough olive oil to coat 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.

4
4

• Meanwhile, combine peri peri sauce and the honey in a small bowl.

5
5

• When roast veggies are done, add baby leaves and a drizzle of white wine vinegar to oven tray and gently toss to combine. Season to taste.

6
6

• Slice pork schnitzel. • Divide capsicum roast veggie toss between bowls. Top with pork schnitzel and spoon over peri peri sauce. Enjoy!