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Cheesy Pork Schnitzel & Tomato Rocket Salad

Cheesy Pork Schnitzel & Tomato Rocket Salad

Cheesy Pork Schnitzel & Tomato Rocket Salad

with Mayonnaise

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Laced with Parmesan for the perfect balance of fresh and rich flavours, you'll be wanting to make every night "schnitty night" once you try this golden, crunchy crumbed pork number. Team it with a fennel-packed salad for ultimate flavour.

This recipe is under 650kcal per serving and under 30g carbohydrates per serving.

Tags:

Calorie Smart

•Under 30g carbs

•Kid Friendly

Allergens:

Gluten

•Wheat

•Eggs

•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 Time25 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

¾ packet

panko breadcrumbs

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

1 packet

pork schnitzels

1 punnet

snacking tomatoes

1 packet

smokey aioli

(Contains: Eggs; May be present: Milk.)

1 sachet

Aussie spice blend

1 packet

Parmesan cheese

(Contains: Milk;)

1 packet

Dijon mustard

1 bag

Spinach, Rocket & Fennel Mix

Not included in your delivery

1

olive oil

1 tbs

plain flour

(Contains: Gluten, Wheat;)

1

egg

(Contains: Eggs;)

1 tsp

white wine vinegar

Nutritional Values

Energy (kJ)2177 kJ

Fat25.9 g

of which saturates5.8 g

Carbohydrate28.1 g

of which sugars4.7 g

Protein42.3 g

Sodium1360 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

Cooking Steps

1

• In a shallow bowl, combine Aussie spice blend, the plain flour and a good pinch of salt and pepper. In a second shallow bowl, whisk the egg. In a third shallow bowl, combine panko breadcrumbs (see ingredients) and shaved Parmesan cheese. • Pull apart pork schnitzels (they may be stuck together), then dip into the flour mixture to coat, then into the egg, and finally in panko mixture. Transfer to a plate.

2

• In a large frying pan, heat enough olive oil to coat the base over high heat. When oil is hot, cook pork until golden on the outside 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.

3

• Halve snacking tomatoes. • In a large bowl, combine Dijon mustard, the white wine vinegar and a drizzle of olive oil. Season with salt and pepper. • Add tomatoes and spinach, rocket & fennel mix. Toss to coat.

TIP: Use less Dijon mustard if you're not a fan!

4

• Divide Parmesan pork schnitzels between plates. • Serve with tomato rocket salad and mayonnaise. Enjoy!

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