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Pork Schnitzels & Indian Coconut Sauce

Pork Schnitzels & Indian Coconut Sauce

with Basmati Rice & Garlic Veggies

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We've turbo-charged schnitzel night with some unexpected, yet delightful additions! You'll find a featuring of a too-good-to-be-true creamy coconut sauce infused with Mumbai-style spices, some fluffy rice and a helping of garlic veggies. With immaculate combos like these, it's nothing but happy days ahead!

Tags:Kid Friendly
Allergens:GlutenEggs

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 Time30 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

1 sachet

chicken-style stock powder

1 packet

basmati rice

(May be presentGluten, Peanuts, Tree Nuts, Sesame, Milk, Soy)

1

carrot

1

courgette

2 clove

garlic

1 packet

panko breadcrumbs

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

1 packet

pork schnitzels

1 bag

baby spinach leaves

1 sachet

Mumbai spice blend

1 tin

coconut milk

Not included in your delivery

olive oil

1.5 cup

water

½ tsp

salt

2.5 tbs

plain flour

(ContainsGluten)

1

egg

(ContainsEggs)
Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)0 kJ
Energy (kJ)3514 kJ
Fat20 g
of which saturates11.3 g
Carbohydrate106 g
of which sugars9.7 g
Dietary Fibre0 g
Protein55 g
Cholesterol0 mg
Sodium1986 mg
Utensils
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Lid
Medium Pan
Small Pan
Instructionsarrow up iconarrow up icon
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1

In a medium saucepan, add the water and bring to the boil. Add the basmati rice and 1/2 the chicken-style stock powder, stir, cover with a lid and reduce the heat to low. Cook for 10 minutes, then remove the pan from the heat and keep covered until the rice is tender and the water is absorbed, 10 minutes. TIP: The rice will finish cooking in its own steam so don't peek!

2

While the rice is cooking, thinly slice the carrot (unpeeled) and courgette into batons. Finely chop the garlic. 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. Separate the pork schnitzels (they may be stuck together). Dip each pork schnitzel first into the plain flour, followed by the egg, and finally into the panko breadcrumbs. Transfer to a plate.

3

Heat a large frying pan over a high heat with enough olive oil to coat the base of the pan. Cook the pork schnitzels, in batches, until golden and cooked through, 2-3 minutes each side. Transfer to a plate lined with paper towel.

4

Wipe out the frying pan and return to a medium-high heat with a drizzle of olive oil. Cook the carrot and courgette, stirring, until softened, 4-5 minutes. Add the baby spinach leaves and 1/2 the garlic and cook, stirring, until wilted and fragrant, 1-2 minutes. Season to taste.

5

While the veggies are cooking, heat a small saucepan over a medium heat with a drizzle of olive oil. Cook the Mumbai spice blend and remaining garlic until fragrant, 1 minute. Add the coconut milk and remaining chicken stock and cook until thickened, 2-3 minutes.

6

Slice the pork schnitzels. Divide the basmati rice between plates and top with the pork schnitzels and garlic veggies. Pour over the Indian coconut sauce.