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Cheesy Pork Cotoletta & Homemade Herby Pesto
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Cheesy Pork Cotoletta & Homemade Herby Pesto

Cheesy Pork Cotoletta & Homemade Herby Pesto

Take your cooking skills to the next level!

Here to challenge your inner chef, our new 'skill up' recipes will take you from zero to hero. Learn how to whip up your own herby pesto with ease - its nutty and fresh flavours will pair perfectly over this crumbed pork and golden, roasted potatoes.

Allergens:
Gluten
Wheat
Egg
Almond
Milk

The quantities provided above are averages only.

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 Time35 minutes
Cooking Time25 minutes
DifficultyMedium

Ingredients

Serving amount

2

potato

2 clove

garlic

1

tomato

1

carrot

1 sachet

garlic & herb seasoning

1 packet

panko breadcrumbs

1 packet

pork schnitzels

1 packet

flaked almonds

1 packet

parsley

1 packet

mixed salad leaves

2 packet

Parmesan cheese

Not included in your delivery

olive oil

1 tbs

plain flour

1

egg

20 g

butter

drizzle

vinegar (balsamic or white wine)

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Nutritional Values

Energy (kJ)4261 kJ
Calories1018 kcal
Fat67.1 g
of which saturates17 g
Carbohydrate55.7 g
of which sugars10.3 g
Dietary Fibre9.8 g
Protein1084 g
Sodium1217 mg
The average adult daily energy intake is 8700 kJ

Utensils

Baking Tray
Baking Paper
Large Non-Stick Pan

Cooking Steps

1
1

• Preheat oven to 240°C/220°C. Cut potato into bite-sized chunks. • Place on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Roast until just tender, 18-20 minutes.

2
2

• Meanwhile, finely chop garlic. Cut tomato into thin wedges. • Using a vegetable peeler, peel carrot into ribbons. • In a shallow bowl, combine the plain flour and garlic & herb seasoning. • In a second shallow bowl, whisk the egg. In a third shallow bowl, place panko breadcrumbs. • Dip pork into flour mixture to coat, then into egg, and finally in breadcrumbs. Set aside on a plate.

3
3

• Crush flaked almonds and half the garlic with a pestle and mortar. • Tear in parsley and pound until combined. Add Parmesan cheese and pound until your preferred consistency. • Add olive oil (1/4 cup for 2 people / 1/2 cup for 4 people), a drizzle of vinegar and season with salt and pepper. Set aside.

TIP: If you don't have a pestle and mortar, you can combine ingredients in a food processor.

4
4

• In a small microwave-safe bowl, microwave the butter and remaining garlic in in 10 secondbursts, until melted. • Lightly crush the semi-roasted potatoes on the tray. • Drizzle with melted garlic butter. Return to oven to roast until golden, 8-10 minutes.

5
5

• When potatoes have 5 minutes remaining, heat a large frying pan over 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.

6
6

• In a medium bowl, combine carrot, tomato, mixed salad leaves, a drizzle of vinegar and olive oil. Season. • Divide smashed roast potatoes, pork cotolleta and salad between plates. • Spoon over homemade herby pesto. Enjoy!

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