Quick Parmesan Pork Schnitzels & Smokey Aioli

Name: Quick Parmesan Pork Schnitzels & Smokey Aioli with Cherry Tomato Garden Salad & Dijon Dressing
Total time: 25 min
Yield: 2
Cuisine: Modern
Ingredients: olive oil; 1 sachet Aussie Spice Blend; 1 tbs plain flour; 1 egg; 1 packet panko breadcrumbs; 1 packet Grated Parmesan Cheese; 1 packet pork schnitzels; 1 packet cherry tomatoes; 1 packet dijon mustard; 1 tsp white wine vinegar; 1 packet Mixed Salad Leaves; 1 packet Smokey Aioli

with Cherry Tomato Garden Salad & Dijon Dressing

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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.

Tags:

Kid Friendly

•Over 30g protein

•Calorie Smart

•Under 40g carbs

Allergens:

Gluten

•Eggs

•Gluten(Wheat)

•Milk

•Soy

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

Total25 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

1 sachet

Aussie Spice Blend

1 packet

panko breadcrumbs

1 packet

Grated Parmesan Cheese

1 packet

pork schnitzels

1 packet

cherry tomatoes

1 packet

dijon mustard

1 packet

Mixed Salad Leaves

1 packet

Smokey Aioli

Not included in your delivery

olive oil

1 tbs

plain flour

egg

1 tsp

white wine vinegar

Nutrition Values

Energy (kJ)2614 kJ

Fat35.9 g

of which saturates9.5 g

Carbohydrate31.7 g

of which sugars5 g

Dietary Fibre4.1 g

Protein43 g

Sodium1121 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Large Frying Pan

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!