A classic schnitzel is always best served with a side of potatoes. We’re jazzing things up tonight by crushing the potatoes with a squeeze of lemon juice. Crumb the pork with the barbecue seasoning for a smokey flavour, then serve with a sweet and vibrant beetroot relish.
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
chicken-style stock powder
panko breadcrumbs(ContainsGlutenMay be presentPeanuts, Tree Nuts, Milk, Soy, Sesame)
white wine vinegar
• Boil the kettle. Half-fill a large saucepan with boiling water over high heat, then add a pinch of salt. • Cut potato into large chunks. Slice lemon into wedges. • Cook potato in the boiling water until easily pierced with a fork, 12-15 minutes. Drain, then return potato to the pan. • Add the butter, chicken-style stock powder and a generous squeeze of lemon juice and toss to coat. Lightly crush potato with a potato masher or fork. Cover to keep warm.
• Meanwhile, whisk the plain flour, barbecue seasoning, the salt and egg in a shallow bowl until combined. • In a second shallow bowl, place panko breadcrumbs. • Pull apart pork schnitzels so you get 2 per person. • Coat pork in egg mixture, followed by the panko breadcrumbs. Transfer crumbed pork to a plate and set aside.
• Heat a large frying pan over high heat with enough olive oil to cover the base. • Cook pork schnitzel in batches, until golden and cooked through, 1-2 minutes each side. Transfer to a paper towel-lined plate. • Meanwhile, slice radish. Thinly slice apple.
• In a medium bowl, combine mixed leaves, radish, apple and a drizzle of white wine vinegar and olive oil. Season with salt and pepper. • Divide pork (slice if preferred), lemon crushed potatoes and apple salad between plates. • Serve with beetroot relish. Enjoy!