Southern Crumbed Pork & Creamy Slaw
with Kumara Wedges
We've added the distinctive flavour of America's Deep South to these crumbed pork schnitzels that are sure to have you feeling soul in every mouthful.
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 packet
Panko Breadcrumbs
(Contains: Wheat, Gluten; )
2
Kumara
280 g
Pork Schnitzels
1 packet
Slaw Mix
1 packet
Garlic Aioli
(Contains: Eggs, Soy; )
1 sachet
Louisiana Spice Blend
Not included in your delivery
1 drizzle
olive oil
1 tbs
plain flour
(Contains: Gluten; May be present: Wheat)
1 piece
egg
(Contains: Eggs; )
Nutrition Values
Cooking Steps
Preheat the oven to 240ºC/220ºC fan-forced. Cut the kumara (unpeeled) into 1cm wedges. TIP: Cut the kumara to the correct size so it cooks in the allocated time.
Place the kumara wedges on an oven tray lined with baking paper. Drizzle with olive oil, season with a pinch of salt and pepper and toss to coat. Roast until golden, 20-25 minutes.
In a medium bowl, place 1/2 of the garlic aioli. Season with a pinch of salt and pepper and mix well. Add the slaw mix and 1/2 the parsley and toss to coat in the dressing. Set aside.
In the first shallow bowl, combine the Louisiana spice blend, plain flour and a pinch of salt and pepper. In the second shallow bowl, whisk the egg with a fork. In the third shallow bowl, add the panko breadcrumbs and the remaining parsley. Pull the pork schnitzels apart (they may be stuck together) and coat in the flour mixture, followed by the egg and finally in the panko breadcrumbs. Set aside on a plate, ready to fry.
Add enough olive oil to coat the base of a large frying pan and heat over a medium-high heat. Once hot, add the crumbed pork schnitzel and cook until golden on the outside and cooked through, 1-2 minutes each side. Set aside on a plate lined with paper towel to drain.
Divide the Southern crumbed pork, kumara wedges and creamy slaw between plates. Serve the remaining garlic aioli on the side. Enjoy!
