Easy As Smokey Crumbed Pork Salad
with Avocado & Herby Mayonnaise
Schnitzel and salad? Yes please! Let’s cook up some golden crumbed pork and serve it on a bed of crisp mixed leaves, pan-fried capsicum and creamy avo. Drizzle on the herby mayo for a fresh twist that’ll make your taste buds dance. Smokey, zesty, and downright delicious - dig in!
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
Ingredients
1
avocado
1
capsicum
1 sachet
Kiwi Spice Blend
1 packet
panko breadcrumbs
1 packet
pork schnitzels
1 packet
Mixed Salad Leaves
1 packet
Dill & Parsley Mayonnaise
Not included in your delivery
olive oil
1 tbs
plain flour
1
egg
drizzle
white wine vinegar
Nutrition Values
Utensils
Cooking Steps
• Slice avocado in half, scoop out flesh and thinly slice. • Thinly slice capsicum. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook capsicum, tossing, until tender, 4-5 minutes. Transfer to a large bowl.
• Meanwhile, in a shallow bowl, combine Kiwi spice blend and the plain flour. In a second shallow bowl, whisk the egg. In a third shallow bowl, place panko breadcrumbs. • Dip pork schnitzels into flour mixture to coat, followed by the egg and finally into the breadcrumbs. Set aside on a plate.
• Return frying pan to medium-high heat with enough olive oil to coat the base. • Cook pork schnitzels in batches, until golden and cooked through, 1-2 minutes each side. Transfer to a paper towel-lined plate.
TIP: Ensure the oil is hot before cooking the pork schnitzels for best results!
• Slice pork. • To the bowl with the capsicum, add mixed salad leaves and a drizzle of white wine vinegar and olive oil. Season to taste. • Divide salad between bowls. • Top with avocado and smokey crumbed pork. • Drizzle over dill & parsley mayonnaise to serve. Enjoy!
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