Asian Pork Schnitzel & Teriyaki Veg
with Rice & Garlic-Soy Aioli
Give pork schnitzel an Asian-style twist by serving it with a delectable garlic-soy aioli, tender teriyaki veggies and fluffy garlic rice. You'll be coming back for seconds...or thirds of this moreish meal!
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Ingredients
2 clove
garlic
1 packet
jasmine rice
(May be present: Wheat, Gluten, Soy. )
1
zucchini
1
carrot
1 packet
green beans
1 packet
pork schnitzels
1 sachet
Southeast Asian Spice Blend
1 packet
Panko Breadcrumbs
(Contains Wheat, Gluten; May be present: Soy. )
½ packet
teriyaki sauce
(Contains Gluten, Sesame, Soy, Wheat;)
1 packet
garlic aioli
(Contains Egg;)
Not included in your delivery
olive oil
20 g
butter
1 cup
water
1 tsp
plain flour
(Contains Gluten;)
¼ tsp
salt
1
egg
(Contains Egg;)
½ tsp
soy sauce
(Contains Gluten, Soy;)
Nutritional Values
Utensils
Instructions
• Finely chop garlic. • In a medium saucepan, melt the butter with a dash of olive oil over medium heat. • Add garlic and cook until fragrant, 1-2 minutes. Add jasmine rice, water and a good pinch of salt, stir and bring to the boil. • Reduce the heat to low and cover with a lid. Cook for 10 minutes, then remove from the heat and keep covered until the rice is tender and the water is absorbed, 10 minutes.
TIP: The rice will finish cooking in its own steam so don't peek! Remove the lid and let the rice sit for another 5 minutes.
• While the rice is cooking, thinly slice the zucchini and the carrot (unpeeled) into half-moons. Trim and halve the green beans.
• In a shallow bowl, combine the Southeast Asian Spice Blend, plain flour and salt (for the crumb) and a good pinch of pepper. In a second shallow bowl, whisk the egg. In a third shallow bowl, place panko breadcrumbs. • Dip pork into flour mixture to coat, followed by the egg, and finally in breadcrumbs. Set aside on a plate.
• 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.
TIP: Ensure the oil is hot before cooking the pork schnitzels for best results!
• Wipe out the pan and return to medium-high heat with a drizzle of olive oil. Add carrot, zucchini and green beans and cook, stirring, until tender, 4-5 minutes. • Add teriyaki sauce (see ingredients) and a good pinch of pepper and cook, stirring until heated through, 1 minute. • While the veggies are cooking, combine garlic aioli and soy sauce in a small bowl.
• Thickly slice the pork schnitzels. • Divide the peanut rice among plates and top with the pork schnitzel and teriyaki veggies. Serve with the garlic soy aioli. Enjoy!