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 the soul in every mouthful.
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
2 unit
Kumara
1 bunch
parsley
1 packet
garlic aioli
(Contains Egg, Soy; )
1 sachet
Sweet Mustard Spice Blend
1 packet
panko breadcrumbs
(Contains Gluten; )
1 bag
slaw mix
1 packet
pork schnitzels
Not included in your delivery
olive oil
4 tsp
plain flour
(Contains Gluten; )
1 unit
egg
(Contains Egg; )
Nutrition Values
Utensils
Instructions
Preheat the oven to 240°C/220°C fan-forced. Cut the kumara (unpeeled) into 1cm wedges. Place the kumara 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 tender, 25-30 minutes.
TIP: Cut the kumara to the correct size so it cooks in the allocated time.
While the wedges are baking, roughly chop the parsley leaves.
In a large bowl, add 1/2 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. Set aside.
TIP: Preparing the slaw early allows the cabbage to soften slightly by the time you're ready to serve.
In a shallow bowl, combine the sweet mustard spice blend, plain flour and a pinch of salt and pepper. In a second shallow bowl, whisk the egg with a fork. In a third shallow bowl, combine 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-parsley mixture. Set aside on a plate.
Heat a large frying pan over a medium-high heat with enough olive oil to coat the base of the pan. When the oil is hot, add the crumbed pork and cook until golden and cooked through, 1-2 minutes on each side. Transfer to a plate lined with paper towel.
TIP: If your pan is getting crowded, cook the pork in batches for the best results!
Divide the Southern crumbed pork, kumara wedges and creamy slaw between plates. Serve with the remaining garlic aioli.
