Pork Schnitzels & Herby Mash
with Garlic Veggies & Dill-Parsley Mayo
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 current labour shortages have impacted availability of ingredients across the entire food supply chain. As such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!
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
2
potato
1 bag
herbs
1 clove
garlic
1
carrot
1 bag
baby broccoli
1 packet
dill & parsley mayonnaise
(ContainsEggs)1 packet
panko breadcrumbs
(ContainsGlutenMay be presentPeanuts, Tree Nuts, Milk, Soy, Sesame)1 packet
pork schnitzels
1 sachet
Nan's special seasoning
Not included in your delivery
olive oil
40 g
butter
(ContainsMilk)2.5 tbs
milk
(ContainsMilk)½ tbs
water
2 tbs
plain flour
(ContainsGluten)1
egg
(ContainsEggs)¼ tsp
salt (for the mash)
1 tsp
salt (for the crumb)
Bring a medium saucepan of lightly salted water to the boil. Peel the potato and cut into large chunks. Roughly chop the herbs. Cook the potato in the boiling water until easily pierced with a fork, 10-15 minutes. Drain and return to the saucepan. Add the butter, milk and salt (for the mash), then mash until smooth. Stir through the parsley, then cover to keep warm.
While the potato is cooking, finely chop the garlic. Thinly slice the carrot into half-moons. Trim the baby broccoli. In a small bowl, combine the dill & parsley mayonnaise with the water. Set aside.
In a shallow bowl, combine the plain flour, Nan's special seasoning and salt (for the crumb), then season with pepper. In a second shallow bowl, whisk the egg. In a third shallow bowl, place the panko breadcrumbs. Pull apart pork schnitzels (they may be stuck together). Coat each pork schnitzel in the flour mixture, followed by the egg and finally the panko breadcrumbs. Transfer to a plate.
In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook the baby broccoli and carrot, tossing, until tender, 5-6 minutes. Add the garlic and cook until fragrant, 1-2 minutes. Season, then transfer to a bowl.
Wipe out the frying pan, then return to a high heat with enough olive oil to coat the base of the pan. Cook the pork schnitzels until golden and cooked through, 2-3 minutes each side (cook in batches if your pan is crowded). Transfer to a plate lined with paper towel.
TIP: Add extra oil if needed so the schnitzels don't stick to the pan.
Divide the herby mash between plates. Top with the pork schnitzels and garlicky veggies. Drizzle with the dill-parsley mayo to serve.