Tex-Mex Pork Schnitzel & Celery Slaw

Name: Tex-Mex Pork Schnitzel & Celery Slaw with Sweetcorn Crushed Potatoes
Total time: 25 min
Yield: 2
Cuisine: Mexican
Ingredients: 1 packet Panko Breadcrumbs; 1 tin Sweetcorn; 1 sachet Tex-Mex Spice Blend; 280 g Pork Schnitzels; 1 packet Garlic Aioli; 1 Celery; 1 packet Slaw Mix; 2 packet Potato; 1 sachet Chicken-Style Stock Powder; 1 Spring Onion

with Sweetcorn Crushed Potatoes

Get up to $175 off

You can jazz up anything with a bit of bling, like these crushed potatoes, simply add golden corn to the mix and they are ready to make mouths water. Another example, a crunchy crumb to Tex-Mex spiced pork does wonders to make this dinner stand out from the crowd!

This recipe is under 650kcal per serving.

Tags:

Air Fryer Friendly

•Kid Friendly

•Calorie Smart

Allergens:

Wheat

•Gluten

•Eggs

•Soy

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

Total25 minutes

Cooking Time20 minutes

DifficultyEasy

Ingredients

Serving amount

1 packet

Panko Breadcrumbs

(Contains: Wheat, Gluten; )

1 tin

Sweetcorn

1 sachet

Tex-Mex Spice Blend

280 g

Pork Schnitzels

1 packet

Garlic Aioli

(Contains: Eggs, Soy; )

Celery

1 packet

Slaw Mix

2 packet

Potato

1 sachet

Chicken-Style Stock Powder

Spring Onion

Nutrition Values

Calories551 kcal

Energy (kJ)2310 kJ

Fat25.1 g

of which saturates5.6 g

Carbohydrate45.3 g

of which sugars11.9 g

Dietary Fibre3.6 g

Protein36.6 g

Sodium1220 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. Drain sweetcorn (see ingredients). • Cook potato in boiling water, over high heat, until easily pierced with a fork, 12-15 minutes. Drain. • Return saucepan to medium-high heat, then add the butter and cook, stirring, until fragrant, 1 minute. • Add chicken-style stock powder. Stir to combine, then remove from heat. • Add potato and corn to the pan and toss to coat. Lightly crush with a fork. Cover to keep warm.

• SPICY! This is a mild spice blend, but use less if you’re sensitive to heat! In a shallow bowl, combine the plain flour and a pinch of salt. In a second shallow bowl, whisk the egg. In a third shallow bowl, place panko breadcrumbs, Tex-Mex spice blend and olive oil (2tbs for 2 people / 1/4 cup for 4 people). • Dip pork into flour mixture to coat, followed by the egg, and finally in breadcrumbs. Set aside on a plate.

• Set your air fryer to 200°C. Place crumbed pork into air fryer basket and cook, turning halfway, until golden and cooked through, 6-8 minutes. Cook in batches if needed. TIP: No air fryer? Heat a large frying pan over medium-high heat with enough olive oil to coat the base. Cook pork schnitzel in batches until golden and cooked through, 1-2 minutes each side. Transfer to a paper towel-lined plate.

• Meanwhile, thinly slice celery. • In a medium bowl, combine slaw mix, celery and mayonnaise. Season to taste. • Divide Tex-Mex pork schnitzel, sweetcorn crushed potatoes and slaw between plates to serve. Enjoy! Little cooks: Take the lead by tossing the slaw!