All the classic flavours in this German-inspired dish play off against each other in the most delightful way. The sweetness of the honey and apple against sharp Parmesan and crunchy crumbed pork is just lovely!
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
panko breadcrumbs(ContainsGlutenMay be presentPeanuts, Tree Nuts, Milk, Soy, Sesame)
grated Parmesan cheese(ContainsMilk)
vinegar (white wine or red wine)
Preheat the oven to 240°C/220°C fan-forced. Cut the potato (unpeeled) into 1cm wedges. Place on an oven tray lined with baking paper. Drizzle with olive oil, season with salt and pepper and toss to coat. Bake until tender, 25-30 minutes. TIP: Cut the potato to size so it cooks in time!
Thinly slice the apple (see ingredients) into wedges. Thinly slice the cucumber into half- moons. Pick the mint leaves and thinly slice.
In a shallow bowl, combine the plain flour and the salt. 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 the pork schnitzels into the plain flour, followed by the egg, and finally into the panko breadcrumbs. Transfer to a plate. TIP: If you don't have an egg, use 2 1/2 tbs milk instead.
Heat a large frying pan over a high heat with enough olive oil to coat the base of the pan. When the oil is hot, cook the pork schnitzels, in batches, until golden and cooked through, 2-3 minutes each side. Transfer to a plate lined with paper towel. TIP: Add extra olive oil between batches if needed.
In a large bowl, combine the honey, vinegar and olive oil (1/2 tbs for 2 people / 1 tbs for 4 people). Add the mixed salad leaves, apple, cucumber, mint and grated Parmesan cheese. Toss to coat.
Divide the pork schnitzels, wedges and the apple-Parmesan salad between plates. Serve with the smokey aioli.