Spiced Pork Schnitzel & Cheesy Oven-Baked Wedges
with Radish Slaw & Garlic Aioli
It’s time for another twist on a schnitzel! These tender pieces of pork are coated in a golden crumb with Mumbai spices throughout. We’ve kept the sides simple and classic, because really, how do you compete with wedges and slaw for the perfect schnitzel accompaniments.
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Ingredients
1
Celery
2
Potato
1
Shredded Cheddar Cheese
(Contains Milk; )
2
Radish
1
Parsley
1
Mumbai Spice Blend
1
Panko Breadcrumbs
(Contains Gluten; )
1
Pork Schnitzels
1
Shredded Cabbage Mix
1
Garlic Aioli
(Contains Egg, Soy; )
Not included in your delivery
1
olive oil
plain flour
(Contains Gluten; )
egg
(Contains Egg; )
white wine vinegar
Nutrition Values
Instructions
• Preheat the oven to 240°C/220°C fan-forced. • Cut the potato into wedges, then place on a lined oven tray. • Drizzle with olive oil, season and toss to coat. Spread out evenly, then bake until tender, 20-25 minutes. ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ • Preheat the oven to 240°C/220°C fan-forced. • Cut the potato into wedges, then place on a lined oven tray. • Drizzle with olive oil, season and toss to coat. Spread out evenly and sprinkle with shredded Cheddar cheese. Bake until tender, 20-25 minutes.
• While the wedges are baking, thinly slice celery and radish. Roughly chop parsley.
• In a shallow bowl, add Mumbai spice blend and the plain flour. In a second shallow bowl, whisk the egg. In a third shallow bowl, place the panko breadcrumbs. • Separate the pork schnitzels (they may be stuck together). Coat pork in the plain flour, followed by the egg, and finally the panko breadcrumbs. Transfer to a plate.
• Heat a large frying pan over a high heat with enough olive oil to coat the base of the pan. • When the oil is hot, cook the pork, in batches, until golden and cooked through, 2-3 minutes each side. • Transfer to a paper towel-lined plate and sprinkle with a pinch of salt. TIP: Add extra olive oil between batches if needed.
• In a medium bowl, combine a drizzle of white wine vinegar and olive oil and a pinch of salt. • Add shredded cabbage mix, celery, radish and parsley(reserve a pinch for garnish)
• Divide spiced pork schnitzels, oven-baked wedges and radish slaw between plates. • Serve with garlic aioli and garnish with reserved parsley. Enjoy!