Quick Pork Schnitzel & Indian Coconut Sauce
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Quick Pork Schnitzel & Indian Coconut Sauce

Quick Pork Schnitzel & Indian Coconut Sauce

with Brown Rice & Garlic Greens

We've turbo-charged schnitzel night with some unexpected, yet delightful additions! You'll find a featuring of a too-good-to-betrue creamy coconut sauce infused with Mumbai-style spices, some brown 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

Total Time25 minutes
Cooking Time


Serving amount

1 sachet

beef-style stock powder

1 packet

brown rice

2 clove


1 packet

panko breadcrumbs

(Contains Gluten; )

1 packet

pork schnitzels

1 bag

broccoli florets

1 bag

baby spinach leaves

1 packet

coconut milk

1 sachet

Mumbai Spice Blend

Not included in your delivery

olive oil

½ tsp


3 tbs

plain flour

(Contains Gluten; )



(Contains Egg; )


Nutrition Values

Energy (kJ)3141 kJ
Fat34.3 g
of which saturates20.3 g
Carbohydrate84.4 g
of which sugars5.3 g
Protein49.9 g
Sodium1693 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.


Medium Pan
Large Non-Stick Pan
Small Pan



• Half-fill a medium saucepan with water. Add brown rice and half the beef-style stock powder. • Bring to the boil over high heat and cook, uncovered, until tender, 25-30 minutes. Drain rice and return to saucepan.


• While rice is cooking, in a shallow bowl, combine the plain flour and salt. In a second shallow bowl, whisk the egg. In a third shallow bowl, place panko breadcrumbs. • Separate pork schnitzels (if stuck together) to get two per person. • Coat pork in flour mixture, followed by the egg and finally the breadcrumbs. Transfer to a plate. • Heat a large frying pan over medium-high heat with enough olive oil to coat the base. 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.


• Finely chop garlic. • Wipe out frying pan and return to medium-high heat with a drizzle of olive oil. Cook broccoli florets, stirring, until softened, 5-6 minutes. • Add baby spinach leaves and half the garlic and cook, stirring, until wilted and fragrant, 1-2 minutes. Season to taste. • Heat a small saucepan over medium heat with a drizzle of olive oil. Cook Mumbai spice blend and remaining garlic until fragrant, 1 minute. • Add coconut milk and remaining beef-style stock powder and cook until thickened, 2-3 minutes.


• Slice pork schnitzels. • Divide brown rice between bowls. Top with pork schnitzels and garlic greens. Pour over Indian coconut sauce. Enjoy!