Classic Pork Schnitzel & Tomato Slaw
with Garlicky Crushed Potatoes
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 classic spices of the pork.
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
Dill & Parsley Mayonnaise
(Contains: Eggs, Soy; )
1 packet
Panko Breadcrumbs
(Contains: Wheat, Gluten; )
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
Spring Onion
1
Tomato
Not included in your delivery
1 drizzle
olive oil
20 g
butter
(Contains: Milk; )
2 tbs
plain flour
(Contains: Gluten; May be present: Wheat)
1 piece
egg
(Contains: Eggs; )
1 drizzle
vinegar (balsamic or white wine)
Nutrition Values
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 spring onion and roughly chop tomato. • In a large bowl, combine shredded cabbage mix, tomato, spring onion and a drizzle of vinegar. Season to taste.
• Slice pork schnitzels. • Divide garlicky crushed potatoes, 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!
