With hints of cumin, mustard, pepper and paprika, our All-American spice blend is all you need to jazz up your weeknight schnitties. Balance the dish out with some colourful veggie sides, plus a creamy, tangy ranch sauce to bring it all together.
This recipe is under 650kcal per serving.
The recent wet weather conditions across the East Coast have impacted our regular supply of fresh ingredients and as such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
ranch dressing(ContainsEgg, Milk)
All-American spice blend(May be present Gluten)
white wine vinegar
Preheat the oven to 240°C/220°C fan-forced. Cut the sweet potato into fries. Place on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. Bake until tender, 20-25 minutes.
While the fries are baking, roughly chop the tomato. Grate the carrot. In a medium bowl, combine the tomato and carrot. In a small bowl, combine the mayonnaise and ranch dressing. Set aside.
In a shallow bowl, whisk the plain flour, All-American spice blend, a generous pinch of salt and the egg. In a second shallow bowl, place the panko breadcrumbs. Pull apart the pork schnitzels so you get two per person. Dip the pork into the egg mixture to coat, and then into the panko breadcrumbs. Set aside on a plate.
When the fries have 10 minutes remaining, heat a large frying pan over a high heat with enough olive oil to coat the base. When the oil is hot, cook the pork schnitzels, in batches, until golden and cooked through, 1-2 minutes each side. Transfer to a plate lined with paper towel.
TIP: If needed, add extra oil between batches to prevent the schnitzel from sticking to the pan!
To the bowl with the tomato and carrot, add the salad leaves and a drizzle of white wine vinegar and olive oil. Toss to coat. Season to taste.
Slice the American-spiced pork schnitzel. Divide the schnitzel, sweet potato fries and salad between plates. Serve with the ranch sauce.