Quick Smokey Kiwi-Spiced Pork Schnitzel
with Garden Salad & Sriracha Mayo- Wheat
- Gluten
- Soy
- Sesame
- Fish
- Eggs
- May contain traces of allergens
- Almond
- Milk
- Wheat
- Gluten
Ingredients
1 packet
Mixed Salad Leaves
1 packet
Panko Breadcrumbs
(Contains: Wheat, Gluten; )
1
Tomato
280 g
Pork Schnitzels
1 packet
Mayonnaise
(May be present: Soy, Sesame, Fish, Eggs)
1
Cucumber
1 packet
Sriracha
(May be present: Soy, Sesame, Fish, Eggs, Almond, Milk, Wheat, Gluten)
1 sachet
Kiwi Spice Blend
Nutrition Values
Cooking Steps
• Slice cucumber into rounds. Roughly chop tomato. • In a small bowl, combine mayonnaise and sriracha, then season with salt and pepper. Set aside.
• In a shallow bowl, combine Kiwi spice blend, the plain flour and a pinch of salt. In a second shallow bowl, whisk the egg. In a third shallow bowl, place panko breadcrumbs. • Coat pork schnitzel first in the spice mixture, followed by the egg and finally in breadcrumbs. Transfer to a plate.
• Use an air fryer! Set your air fryer to 200°C. Place crumbed pork into air fryer basket and cook until golden and cooked through, 12-15 minutes.
TIP: No air fryer? Heat a large frying pan over medium-high heat with enough olive oil to cover the base. Cook crumbed pork in batches, until golden and cooked through, 1-2 minutes each side. Transfer to a paper towel-lined plate.
• In a medium bowl, combine mixed salad leaves, cucumber, tomato and a drizzle of white wine vinegar and olive oil. Season with salt. • Slice BBQ pork schnitzels. • Divide garden salad and pork between plates. • Drizzle over sriracha mayo to serve. Enjoy!
