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Pork Schnitzel & Smoked Cheddar Potatoes
Pork Schnitzel & Smoked Cheddar Potatoes

Pork Schnitzel & Smoked Cheddar Potatoes

with Caramelised Onion Sauce & Avocado Salad

There you have it, a pork schnitzel and roast potato feast, but there’s a surprise hidden in here, ready to entertain you with dazzling flavours. It’s all in the smokey Cheddar melted over the potatoes and a rich onion gravy for the pork. Sorry for spoiling the surprise but we couldn’t contain our excitement!

Due to local availability, the ingredients you receive may be a little different to what’s pictured. It’ll be just as delicious, just follow your recipe card!

Tags:
Climate Superstar
Allergens:
Milk
Gluten
Eggs
Gluten(Wheat)
Sulphites

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 Time
DifficultyEasy

Ingredients

Serving amount

2

potato

1 packet

Smoked Cheddar Cheese

(Contains: Milk; )

1 packet

panko breadcrumbs

(Contains: Gluten(Wheat); )

1 sachet

Aussie Spice Blend

1 packet

pork schnitzels

½

Onion

1 packet

Onion Chutney

(Contains: Sulphites; )

1

avocado

1 bag

Mixed Salad Leaves

Not included in your delivery

olive oil

2 tbs

plain flour

(Contains: Gluten; )

1

egg

(Contains: Eggs; )

1 tsp

brown sugar

1 tbs

balsamic vinegar

Nutrition Values

Energy (kJ)3529 kJ
Fat39.3 g
of which saturates13.6 g
Carbohydrate71.1 g
of which sugars15.2 g
Protein50.3 g
Sodium1220 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

Cooking Steps

1
1

• Preheat oven to 240°C/220°C fan-forced. Cut potato into bite-sized chunks. • Place on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. Bake until just tender, 18-20 minutes. • Lightly crush the semi-roasted potatoes on the tray. Sprinkle with smoked Cheddar cheese. Return to oven and bake until golden, a further 8-10 minutes.

2
2

• While the potatoes are baking, 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 Aussie spice blend. • Pull apart pork schnitzels (if stuck together). • Coat each pork schnitzel first in the flour mixture, followed by the egg and finally the spiced breadcrumbs. Transfer to a plate.

3
3

• Thinly slice onion (see ingredients). • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook onion until tender, 5-6 minutes. • Reduce heat to medium. Add the brown sugar, balsamic vinegar and a splash of water and mix well. Cook until dark and sticky, 3-5 minutes. • Add onion chutney and a splash of water stirring to combine.

TIP: Add a dash more water if the sauce gets too thick.

4
4

• Wipe out the frying pan and return to high heat with enough olive oil to coat the base. • Cook pork schnitzels in batches until golden and cooked through, 1-2 minutes each side. Transfer to a paper towel-lined plate.

5
5

• While the schnitzel is cooking, slice avocado in half, scoop out flesh and roughly chop. • In a large bowl, combine avocado, salad leaves and a drizzle of vinegar and olive oil. • Season to taste.

6
6

• Slice pork schnitzel. • Divide pork schnitzel, smoked Cheddar crushed potatoes and avocado salad between plates • Top pork with caramelised onion sauce to serve. Enjoy!

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