We've turbo-charged schnitzel night with some unexpected, yet delightful additions! You'll find 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!
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
beef-style stock powder
basmati rice(May be presentGluten, Peanuts, Tree Nuts, Sesame, Milk, Soy)
panko breadcrumbs(ContainsGlutenMay be presentPeanuts, Tree Nuts, Sesame, Milk, Soy)
baby spinach leaves
Mumbai spice blend
In a medium saucepan, bring the water to the boil. Add the basmati rice and 1/2 the beef-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!
While the rice is cooking, cut the broccoli into small florets and roughly chop the stalk. 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.
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.
Wipe out the frying pan and return to a medium high heat with a drizzle of olive oil. Cook the broccoli, stirring, until softened, 5-6 minutes. Add the baby spinach leaves and 1/2 the garlic and cook, stirring, until wilted and fragrant, 1-2 minutes. Season to taste.
TIP: Add a dash of water to the pan to help speed up the cooking process.
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 stock powder and cook until thickened, 2-3 minutes.
Slice the pork schnitzels. Divide the basmati rice between bowls and top with the pork schnitzels and greens. Pour over the Indian coconut sauce.