Spiced Pork Schnitzel & Celery-Apple Slaw

Name: Spiced Pork Schnitzel & Celery-Apple Slaw with Garlicky Crushed Potatoes
Total time: 30 min
Yield: 2
Cuisine: Australian
Ingredients: 1 packet Dill & Parsley Mayonnaise; 1 packet Panko Breadcrumbs; 1 Celery; 1 sachet Classic Roast Seasoning; 2 packet Potato; 1 sachet Chicken-Style Stock Powder; 2 Garlic; 280 g Pork Schnitzels; 1 packet Shredded Cabbage Mix; 1 apple

with Garlicky Crushed Potatoes

Get up to $175 off

When you think of a pork schnitzel, what comes to mind? Potatoes obviously, whether they are wedges, fries or mashed, we love them with a spiced schnitty. May we add a new addition to the list - crushed potatoes, infused with garlic to match the Aussie spices of the pork.

Allergens:

Eggs

•Soy

•Wheat

•Gluten

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

Total30 minutes

Cooking Time25 minutes

DifficultyEasy

Ingredients

Serving amount

1 packet

Dill & Parsley Mayonnaise

(Contains: Eggs, Soy; )

1 packet

Panko Breadcrumbs

(Contains: Wheat, Gluten; )

Celery

1 sachet

Classic Roast Seasoning

2 packet

Potato

1 sachet

Chicken-Style Stock Powder

Garlic

280 g

Pork Schnitzels

1 packet

Shredded Cabbage Mix

apple

Nutrition Values

Calories596 kcal

Energy (kJ)2500 kJ

Fat29.2 g

of which saturates6.3 g

Carbohydrate43.1 g

of which sugars13.6 g

Dietary Fibre4.9 g

Protein37.5 g

Sodium1140 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Cooking Steps

• Boil the kettle. Half-fill a medium saucepan with boiling water, then add a generous pinch of salt. • Cut potato into large chunks. Finely chop garlic. • Cook potato in the boiling water, over high heat, until easily pierced with a fork, 12-15 minutes. Drain and set aside. • Return saucepan to medium-high heat, add the butter and garlic and cook, stirring, until fragrant, 1 minute. • Stir in chicken-style stock powder, then remove from heat. Return potatoes to pan, tossing to coat. Lightly crush with a fork. Cover to keep warm.

• Meanwhile, add the plain flour to a shallow bowl. In a second shallow bowl, whisk the egg. In a third shallow bowl, combine Aussie spice blend and panko breadcrumbs.

• Separate pork schnitzels to get two per person. • Coat pork first in the flour, followed by egg and finally in panko mixture. Set aside on a plate.

Little cooks: Help crumb the pork! Use one hand for the wet ingredients and the other for the dry ingredients to avoid sticky fingers.

• Heat a large frying pan over 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.

• Meanwhile, thinly slice celery and apple. • In a large bowl, combine shredded cabbage mix, apple, celery and a drizzle of vinegar. Season to taste.

• Slice pork schnitzels. • Divide garlicky crushed potatoes, celery-apple slaw and spiced pork schnitzels between plates. • Serve with dill & parsley mayonnaise. Enjoy!

Little cooks: Add the finishing touch by dolloping over the herby mayo!