Aussie Pork Schnitzel & Gravy
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Aussie Pork Schnitzel & Gravy

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.

Tags:
Calorie Smart
•Over 30g protein
•Kid Friendly
Allergens:
Milk
•Gluten
•Wheat
•Egg
•Soy
•Sulphites

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.

Preparation Time30 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount

2

potato

1 clove

garlic

1 sachet

chicken-style stock powder

1

carrot

1 packet

panko breadcrumbs

(Contains Gluten, Wheat; May be present: Soy. )

1 packet

pork schnitzels

1 packet

gravy granules

(Contains Gluten, Soy, Sulphites, Wheat; May be present: Milk, Peanut, Sesame, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut. )

1 bag

mixed salad leaves

1 packet

Parmesan cheese

(Contains Milk;)

1 sachet

Aussie spice blend

Not included in your delivery

olive oil

20 g

butter

(Contains Milk;)

1 tbs

plain flour

(Contains Gluten, Wheat;)

1

egg

(Contains Egg;)

½ cup

boiling water

1 drizzle

balsamic vinegar

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Nutritional Values

Energy (kJ)2028 kJ
Fat7.4 g
of which saturates3.8 g
Carbohydrate55.4 g
of which sugars13 g
Protein45.3 g
Sodium1976 mg
The average adult daily energy intake is 8700 kJ

Utensils

•Medium Pan
•Lid
•Large Non-Stick Pan

Instructions

1
1

• 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.

2
2

• 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.

3
3

• 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.

4
4

• Meanwhile, boil the kettle. • In a medium bowl, combine gravy granules and the boiling water (see ingredients), whisking, until smooth, 1 minute.

5
5

• Just before serving, add carrot, mixed salad leaves, a drizzle of balsamic vinegar and olive oil. • Toss to coat and season.

6
6

• Slice pork schnitzels. • Divide parmesan crushed potatoes, Aussie pork schnitzels and carrot salad between plates. • Spoon over gravy to serve. Enjoy!