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Southern Crumbed Pork & Creamy Slaw

Southern Crumbed Pork & Creamy Slaw

with Kumara Wedges

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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.

Allergens:EggsGluten

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

Total Time40 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

2 unit

kumara

1 bunch

parsley

1 packet

garlic aioli

(ContainsEggs)

1 sachet

sweet mustard spice blend

1 packet

panko breadcrumbs

(ContainsGlutenMay be presentPeanuts, Tree Nuts, Milk, Soy, Sesame)

1 bag

slaw mix

1 packet

pork schnitzels

Not included in your delivery

olive oil

4 tsp

plain flour

(ContainsGluten)

1 unit

egg

(ContainsEggs)
Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)0 kJ
Energy (kJ)3440 kJ
Fat42.2 g
of which saturates6 g
Carbohydrate60.3 g
of which sugars19.2 g
Dietary Fibre0 g
Protein46.4 g
Cholesterol0 mg
Sodium1590 mg
Utensils
Utensilsarrow down iconarrow down icon
Baking Paper
Baking Tray
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

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.

2

While the wedges are baking, roughly chop the parsley leaves.

3

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.

4

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.

5

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!

6

Divide the Southern crumbed pork, kumara wedges and creamy slaw between plates. Serve with the remaining garlic aioli.