Quick Parmesan Pork Schnitzels & Smokey Aioli
with Cherry Tomato Garden Salad & Dijon Dressing
It’s that time of the week, schnitty night! We’ve been looking forward to showing off this one. A sharp cheesy crumb coats tender pork to transform it into the ultimate schnitzel. Add a dollop of smokey aioli for a a creamy and flavourful finish.
This recipe is under 650kcal per serving and under 40g carbohydrates per serving.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 sachet
Aussie Spice Blend
1 packet
panko breadcrumbs
(Contains: Gluten(Wheat); )
1 packet
Grated Parmesan Cheese
(Contains: Milk; )
1 packet
pork schnitzels
1 packet
cherry tomatoes
1 packet
dijon mustard
1 packet
Mixed Salad Leaves
1 packet
Smokey Aioli
(Contains: Eggs, Soy; )
Not included in your delivery
olive oil
1 tbs
plain flour
(Contains: Gluten; )
1
egg
(Contains: Eggs; )
1 tsp
white wine vinegar
Nutrition Values
Utensils
Cooking Steps
• In a shallow bowl, combine Aussie spice blend, the plain flour and a good pinch of salt and pepper. In a second shallow bowl, whisk the egg. In a third shallow bowl, combine panko breadcrumbs and grated Parmesan cheese. • Pull apart pork schnitzels (they may be stuck together). • Coat pork first in the flour mixture, then into the egg and finally in panko mixture. Transfer to a plate.
• Heat a large frying pan over high heat with enough olive oil to coat the base. When oil is hot, cook pork until golden on the outside and cooked through, 1-2 minutes each side. Transfer to a paper towel-lined plate.
TIP: Add extra oil if needed so the schnitzel does not stick to the pan.
• Meanwhile, halve cherry tomatoes. • In a large bowl, combine dijon mustard, the white wine vinegar and a drizzle of olive oil. Season with salt and pepper. • Add cherry tomatoes and mixed salad leaves. Toss to coat.
TIP: Use less dijon mustard if you're not a fan! Little cooks: Take the lead and help toss the salad!
• Slice pork schnitzels. • Divide Parmesan pork schnitzels between plates. • Serve with cherry tomato garden salad and smokey aioli. Enjoy!
