Pork Schnitzel & Roast Capsicum Veggie Toss
with Peri-Peri Sauce
- Wheat
- Gluten
- Fish
- Fish
- Soy
- Milk
- Eggs
- Tree nuts
- Almond
- Wheat
- Gluten
- Sesame
- May contain traces of allergens
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.*
Ingredients
1 packet
Panko Breadcrumbs
(Contains: Wheat, Gluten; )
1 packet
Peri Peri Sauce
(Contains: Fish; May be present: Fish, Soy, Milk, Eggs, Tree nuts, Almond, Wheat, Gluten, Sesame)
1
Capsicum
280 g
Pork Schnitzels
1 packet
Baby Spinach Leaves
1 sachet
Classic Roast Seasoning
2
Carrot
Nutrition Values
Utensils
Cooking Steps
• 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.
• 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.
• 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.
• Meanwhile, combine peri peri sauce and the honey in a small bowl.
• 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.
• Slice pork schnitzel. • Divide capsicum roast veggie toss between bowls. Top with pork schnitzel and spoon over peri peri sauce. Enjoy!
