Pork Schnitzels & Herby Mash with Garlic Veggies & Hollandaise
Top rated | Available all June
Here's a neat trick: when you're crumbing food, use one hand for the wet ingredients and the other for the dry so you don't end up with fingers that look like dagwood dogs! Give it a try when you make these golden pork schnitzels.
The quantities provided above are averages only.
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
Ingredients
2
potato
1 bag
parsley
1
carrot
1 bag
baby broccoli
1
leek
2 clove
garlic
1 packet
Hollandaise
(May be present: Gluten, Eggs, Fish, Milk, Cashew, Almond, Sesame, Soy. )
½ sachet
Seasoning Blend
1 packet
panko breadcrumbs
(Contains: Gluten(Wheat); )
1 packet
pork schnitzels
Not included in your delivery
1
olive oil
40 g
butter
(Contains: Milk; )
2.5 tbs
milk
(Contains: Milk; )
2 tsp
water
2 tbs
plain flour
(Contains: Gluten; )
1
egg
(Contains: Eggs; )
Nutrition Values
Utensils
Cooking Steps
• Boil the kettle. Half-fill a large saucepan with boiling water. Peel potato, then cut into large chunks. Roughly chop parsley. • Cook potato in the boiling water, over high heat, until easily pierced with a fork, 12-15 minutes. Drain and return potato to the pan. • Add the butter and milk to the potato, then season generously with salt. Mash until smooth. Stir through parsley, then cover to keep warm.
TIP: Save time and get more fibre by leaving the potato unpeeled. Little cooks: Get those muscles working and help mash the potatoes!
• While the potato is cooking, thinly slice carrot into half-moons. Halve any thicker baby broccoli stalks lengthways. Thinly slice leek. Finely chop garlic. • In a small bowl, combine Hollandaise with the water. Set aside.
Little cooks: Take charge by combining the Hollandaise with the water!
• In a shallow bowl, combine the plain flour and a pinch of salt and pepper. In a second shallow bowl, whisk the egg. In a third shallow bowl, combine panko breadcrumbs and the seasoning blend (see ingredients). • Pull apart pork schnitzels (if stuck together). • Coat each pork schnitzel first in the flour mixture, followed by the egg and finally the panko breadcrumbs. Transfer to a plate.
Little cooks: Help crumb the pork! Use one hand for wet ingredients and the other hand for dry.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook carrot, leek and baby broccoli, tossing, until tender, 5-6 minutes. • Add garlic and cook until fragrant, 1-2 minutes. Season, then transfer to a bowl and cover to keep warm.
• Wipe out the frying pan, then return to medium heat with enough olive oil to coat the base of the pan. • Cook pork schnitzels in batches until golden and cooked through, 1-2 minutes each side. Transfer to a paper towel-lined plate.
• Divide herby mash between plates. Top with pork schnitzels and garlicky veggies. • Drizzle with Hollandaise to serve. Enjoy!
