Give pork schnitzel a Japanese-inspired twist by serving it with a killer katsu sauce and crisp pear slaw. It's a crowd-pleasing combo that's simply delicious. Prepare for repeat requests!
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1
carrot
1 packet
baby leaves
1
pear
1 packet
pork schnitzels
1 sachet
Sweet Soy Seasoning
(Contains Gluten, Soy; )
1 packet
panko breadcrumbs
(Contains Gluten; )
1 packet
Shredded Cabbage Mix
1 packet
Japanese Dressing
(Contains Sesame, Soy; )
1 packet
Katsu Paste
(May be present Gluten, Egg, Fish, Milk, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )
olive oil
1
egg
(Contains Egg; )
20 g
butter
(Contains Milk; )
2 tsp
brown sugar
¼ cup
water
2 tbs
plain flour
(Contains Gluten; )
• Grate carrot. Roughly chop baby leaves. Thinly slice pear into wedges.
• Separate pork schnitzels (if stuck together) to get two per person. • In a shallow bowl, add sweet soy seasoning and plain flour. In a second shallow bowl, whisk the egg. In a third shallow bowl, add panko breadcrumbs • Coat pork first in the spice mixture, then the egg and finally in the breadcrumbs. Transfer to a plate. • Heat a large frying pan over medium-high heat with enough olive oil to coat the base. When oil is hot, cook pork schnitzels in batches until golden and cooked through, 1-2 minutes each side. Transfer to a paper towel-lined plate.
TIP: Add extra oil if needed so the schnitzel doesn't stick to the pan!
• While the pork is cooking, combine carrot, baby leaves, pear, shredded cabbage mix, Japanese dressing and a drizzle of olive oil in a large bowl. Season. • Wipe out the frying pan, then return to medium-high heat. Cook katsu paste, the butter, brown sugar and the water, stirring, until slightly reduced, 1-2 minutes. Remove from heat.
• Slice Japanese-style pork schnitzel. • Divide pork schnitzel and pear slaw between plates. • Drizzle katsu sauce over schnitzel to serve. Enjoy!