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Pork Schnitzel & Oven-Baked Wedges

Pork Schnitzel & Oven-Baked Wedges

with Apple-Parmesan Salad & Smokey Aioli

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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!

Tags:Kid Friendly
Allergens:GlutenEggsMilk

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 difficultyMedium
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

3

potato

½

apple

1

cucumber

1 bunch

mint

1 packet

panko breadcrumbs

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

1 packet

pork schnitzels

1 bag

salad leaves

1 packet

grated Parmesan cheese

(ContainsMilk)

1 packet

smokey aioli

(ContainsEggs)

Not included in your delivery

olive oil

2 tbs

plain flour

(ContainsGluten)

1 tsp

salt

1

eggs

(ContainsEggs)

1 tsp

honey

1 tsp

vinegar (white wine or red wine)

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)0 kJ
Energy (kJ)3192 kJ
Fat32.7 g
of which saturates6.8 g
Carbohydrate60.2 g
of which sugars9 g
Dietary Fibre0 g
Protein54 g
Cholesterol0 mg
Sodium2565 mg
Utensils
Utensilsarrow down iconarrow down icon
Baking Paper
Baking Tray
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

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!

2

Thinly slice the apple (see ingredients) into wedges. Thinly slice the cucumber into half- moons. Pick the mint leaves and thinly slice.

3

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.

4

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.

5

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.

6

Divide the pork schnitzels, wedges and the apple-Parmesan salad between plates. Serve with the smokey aioli.