Pork Schnitzel & Pesto Dressing
with Garlic Roast Veggie Salad
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!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 sachet
Garlic & Herb Seasoning
1
Kumara
280 g
Pork Schnitzels
1 packet
Baby Spinach Leaves
2 packet
Potato
1
Carrot
1 packet
Creamy Pesto Dressing
(Contains: Soy; )
1 packet
one-step coater
(Contains: Gluten, Wheat; May be present: Soy)
Not included in your delivery
1 drizzle
olive oil
1 drizzle
white wine vinegar
Nutrition Values
Utensils
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 to the tray, along with a drizzle of white wine vinegar and olive oil. Toss to combine and season to taste. TIP: If your tray is crowded, divide the veggies between two oven trays.
• In a medium bowl add pork schnitzel and a drizzle of olive oil, evenly spread one step coater on a plate and dip pork turning to coat.
• 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.
• Divide garlic roast veggie salad and pork schnitzel between plates. • Drizzle over creamy pesto dressing to serve. Enjoy!
