Pork Schnitzel & Pesto Dressing

Name: Pork Schnitzel & Pesto Dressing with Garlic Roast Veggie Salad
Total time: 30 min
Yield: 2
Cuisine: Mediterranean
Ingredients: olive oil; 1 carrot; 1 Orange Kumara; 2 potato; 1 sachet Garlic & Herb Seasoning; 1 packet Baby Leaves; drizzle white wine vinegar; 2 tbs plain flour; 1 egg; 1 packet panko breadcrumbs; 1 sachet lemon pepper spice blend; 1 packet pork schnitzels; 1 packet Creamy Pesto Dressing

with Garlic Roast Veggie Salad

Get up to $175 off

This is no ordinary schnitzel; tonight's golden crumbed pork dish features a medley of roasted veggies and a drizzle of creamy pesto dressing for extra flair. With flavours like these, you won’t be missing your pub schnitty anytime soon!

Tags:

Kid Friendly

Allergens:

Gluten

•Egg

•Wheat

•Soja

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 Time25 minutes

DifficultyEasy

Ingredients

Serving amount

carrot

Orange Kumara

potato

1 sachet

Garlic & Herb Seasoning

1 packet

Baby Leaves

1 packet

panko breadcrumbs

1 sachet

lemon pepper spice blend

1 packet

pork schnitzels

1 packet

Creamy Pesto Dressing

Not included in your delivery

olive oil

drizzle

white wine vinegar

2 tbs

plain flour

egg

Nutrition Values

Energy (kJ)3213 kJ

Calories768 kcal

Fat23.9 g

of which saturates6.2 g

Carbohydrate92.7 g

of which sugars27.9 g

Dietary Fibre8.3 g

Protein45.6 g

Sodium1554 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 Paper

•Baking Tray

•Large Frying Pan

Cooking Steps

• Preheat oven to 240°C/220°C fan-forced. • Cut carrot, kumara and potato into bite-sized chunks. • Place veggies on a lined oven tray and sprinkle over garlic & herb seasoning. Drizzle with olive oil, season with salt and toss to coat. • Spread out evenly, then roast until tender, 20-25 minutes. • When the veggies are done, add baby leaves and a drizzle of white wine vinegar and olive oil. Toss to combine and season to taste.

TIP: If your oven tray is crowded, divide the veggies between two trays.

• Meanwhile, 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 lemon pepper spice blend. • Separate pork schnitzels (if stuck together) to get two per person. Coat pork first in flour mixture, followed by the egg and finally the panko 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.