Pork Schnitzel & Pesto Dressing

Name: Pork Schnitzel & Pesto Dressing with Halloumi & Garlic Roast Veggie Salad
Total time: 30 min
Yield: 2
Cuisine: Mediterranean
Ingredients: 1 sachet Garlic & Herb Seasoning; 1 packet Panko Breadcrumbs; 1 Kumara; 280 g Pork Schnitzels; 1 packet baby leaves; 2 packet Potato; 1 Carrot; 1 sachet Seasoning Blend; 1 packet Creamy Pesto Dressing; 1 packet Halloumi; 1 drizzle olive oil; 2 tbs plain flour; 1 piece egg; 1 drizzle white wine vinegar

with Halloumi & 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!

Allergens:

Wheat

•Gluten

•Soy

•Milk

•Eggs

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

1 sachet

Garlic & Herb Seasoning

1 packet

Panko Breadcrumbs

(Contains: Wheat, Gluten; )

Kumara

280 g

Pork Schnitzels

1 packet

baby leaves

2 packet

Potato

Carrot

1 sachet

Seasoning Blend

1 packet

Creamy Pesto Dressing

(Contains: Soy; )

1 packet

Halloumi

(Contains: Milk; )

Not included in your delivery

1 drizzle

olive oil

2 tbs

plain flour

(Contains: Gluten; May be present: Wheat. )

1 piece

egg

(Contains: Eggs; )

1 drizzle

white wine vinegar

Nutrition Values

Calories1010 kcal

Energy (kJ)4230 kJ

Fat56.1 g

of which saturates24.1 g

Carbohydrate61.4 g

of which sugars13.5 g

Dietary Fibre4.5 g

Protein64 g

Sodium2190 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

Cooking Steps

• Preheat oven to 240°C/220°C fan-forced. • Cut carrot, kumara and potato into bite-sized chunks. Cut haloumi into 1cm-thick slices. • 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.

• 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, combine panko breadcrumbs and seasoning blend. • Separate pork schnitzels (if stuck together) to get two per person. Coat pork first in flour mixture, followed by the egg and finally into the panko mixture. Transfer to a plate.

• Return frying pan to high heat with a drizzle of olive oil. When oil is hot, cook haloumi until golden brown, 1-2 minutes each side.Transfer to a paper towel-lined plate. • Return frying pan to medium-high heat with a drizzle of olive oil. • 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.