Smokey Pork Schnitzel & Cucumber Cos Salad
with Avocado & Balsamic Glaze
Crispy, crunchy, golden and delicious - what could it be? It’s a juicy pork schnitzel, with our smokey Kiwi spice blend cooked right into the crumb. This showstopper is perfectly paired with a simple cos salad, with creamy avocado and refreshing cucumber. Grab a fork and 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 head
cos lettuce
1
avocado
1
cucumber
1 sachet
Kiwi Spice Blend
1 packet
panko breadcrumbs
1 packet
pork schnitzels
1 packet
balsamic glaze
1 packet
mayonnaise
Not included in your delivery
olive oil
1 tsp
plain flour
1
egg
drizzle
vinegar (balsamic or white wine)
Nutrition Values
Utensils
Cooking Steps
• Roughly shred cos lettuce. Slice avocado in half, scoop out flesh and thinly slice. Slice cucumber into half-moons. • In a shallow bowl, combine the plain flour and Kiwi spice blend. In a second shallow bowl, whisk the egg. In a third shallow bowl, place panko breadcrumbs. • Separate pork schnitzels (if stuck together) to get two per person. Coat pork first in flour mixture, followed by the egg and finally 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: Ensure the oil is hot before cooking the pork schnitzels for best results.
• Meanwhile, in a large bowl, combine cos lettuce, avocado, cucumber, balsamic glaze and a drizzle of vinegar and olive oil. Season to taste.
• Slice pork. • Divide cucumber cos salad between plates. Top with smokey pork schnitzel. • Drizzle over mayonnaise to serve. Enjoy!
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