Aussie Pork Schnitzel & Gravy
with Parmesan Crushed Potatoes & Carrot Salad
We'll save you a trip to the pub with this easy pork schnitzel. The star in this one - besides the perfectly crumbed and golden pork schnitzels, is the cheesy crushed potatoes. Who knew a little cheese could re-invent an entire dish?
This recipe is under 650kcal per serving.
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 sachet
Chicken-Style Stock Powder
(Contains: Celery;)
1 packet
Panko Breadcrumbs
(Contains: Gluten, Wheat; May be present: Soy.)
280 g
Pork Schnitzel
1
Garlic
1 packet
Gravy Granules
(Contains: Gluten, Wheat, Soy, Sulphites; May be present: Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Walnut.)
1 packet
Parmesan Cheese
(Contains: Milk;)
1 sachet
Aussie Spice Blend
2
Potato
1 packet
Mixed Salad Leaves
1
Carrot
Utensils
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. 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. Add potato to pan, tossing to coat. Lightly crush with a fork. Stir in shaved parmesan cheese. Cover to keep warm.
• Meanwhile, grate carrot. • In a shallow bowl, combine the plain flour and Aussie spice blend. In a second shallow bowl, whisk the egg. In a third shallow bowl, place panko breadcrumbs. • Separate pork schnitzels to get two per person. • Dip pork into flour mixture, followed by egg, and finally in panko breadcrumbs. Set aside on a plate.
• In a large frying pan, heat enough olive oil to coat the base over high heat. • Fry pork schnitzel in batches until golden and cooked through, 1-2 minutes each side. Transfer to a paper towel-lined plate.
TIP: Add extra oil if needed so the schnitzel does not stick to the pan.
• Meanwhile, boil the kettle. • In a medium bowl, combine gravy granules and the boiling water (see ingredients), whisking, until smooth, 1 minute.
• Just before serving, add carrot, mixed salad leaves, a drizzle of balsamic vinegar and olive oil. • Toss to coat and season.
• Slice pork schnitzels. • Divide parmesan crushed potatoes, Aussie pork schnitzels and carrot salad between plates. • Spoon over gravy to serve. Enjoy!
