Quick Pork Schnitzel & Indian Coconut Sauce
with Basmati Rice & Garlic Greens
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
(Contains Gluten; May be present Peanuts, Tree Nuts, milk, Soy, Sesame. )
baby spinach leaves
Mumbai spice blend
Not included in your delivery
(Contains Gluten; )
(Contains Egg; )
• In a medium saucepan, add the water and bring to the boil. • Add basmati rice and half the beef-style stock powder, stir, cover with a lid and reduce heat to low. • Cook for 10 minutes, then remove pan from heat and keep covered until rice is tender and water is absorbed, 10 minutes.
TIP: The rice will finish cooking in its own steam so don't peek!
• While rice is cooking, combine the plain flour and salt in a shallow bowl. 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 basmati rice between bowls. Top with pork schnitzels and garlic greens. Pour over Indian coconut sauce. Enjoy!