HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconPork Schnitzels & Cheesy Garlic Sauce
Pork Schnitzels & Cheesy Garlic Sauce

Pork Schnitzels & Cheesy Garlic Sauce

with Rosemary Roasted Potatoes

Family Friendly
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We've turbo-charged schnitzel night! Special additions like a too-good-to-be-true cheesy garlic sauce, rosemary on the golden chunks of potato and a robust salad are what it's all about. Happy days indeed!

Tags:Kid Friendly

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

Total Time45 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount



½ bunch


1 clove






1 packet

panko breadcrumbs

(ContainsGlutenMay be presentPeanuts, Tree Nuts, Milk, Soy, Sesame)

1 packet

pork schnitzels

½ bottle



1 packet

grated Parmesan cheese


1 bag

salad leaves

Not included in your delivery

olive oil

1 tsp

balsamic vinegar

1 tsp


2 tbs

plain flour





15 g


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)0 kJ
Energy (kJ)3720 kJ
Fat47.7 g
of which saturates27.1 g
Carbohydrate58.3 g
of which sugars7.1 g
Dietary Fibre0 g
Protein53.1 g
Cholesterol0 mg
Sodium1380 mg
Utensilsarrow down iconarrow down icon
Baking Paper
Baking Tray
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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Preheat the oven to 240°C/220°C fan-forced. Cut the potato (unpeeled) into 2cm chunks. Finely chop the rosemary (see ingredients). Place the potato and rosemary on an oven tray lined with baking paper. Drizzle with olive oil and season with salt and pepper. Toss to coat, then roast until tender, 20-25 minutes. TIP: Cut the potato to size so it cooks in time.


While the potato is roasting, finely chop the garlic. Grate the carrot (see ingredients), unpeeled. Roughly chop the tomato. In a medium bowl, combine balsamic vinegar and a drizzle of olive oil. Set aside.


In a shallow bowl, combine the salt and plain flour, then season with pepper. In a second shallow bowl, whisk the egg. In a third shallow bowl, place the panko breadcrumbs. Pull apart the pork schnitzels (they may be stuck together). Dip each pork schnitzel into the seasoned flour, followed by the egg, and finally into the panko breadcrumbs. Transfer to a plate.


Heat a large frying pan over a high heat with enough olive oil to coat the base of the pan. Cook the pork, in batches, until golden and cooked through, 2-3 minutes each side. Transfer to a plate lined with paper towel. TIP: Add extra oil if needed so the pork schnitzel doesn't stick to the pan.


Wash and dry the frying pan, then return to a medium heat with the butter and a drizzle of olive oil. When the oil is hot, add the garlic and cook until fragrant, 1-2 minutes. Add the longlife cream (see ingredients) and grated Parmesan cheese and stir to combine. Reduce the heat to low and simmer until slightly thickened, 2-3 minutes. Season to taste and set aside. Add the mixed salad leaves, carrot and tomato to the balsamic dressing and toss to combine.


Divide the rosemary roasted potatoes, pork schnitzels and salad between plates. Pour the cheesy garlic sauce over the pork.