Cheesy Pork Schnitzel & Tomato Rocket Salad
with Mayonnaise
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.
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
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
Utensils
Cooking Steps
• 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.
• 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.
• 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!
• Divide Parmesan pork schnitzels between plates. • Serve with tomato rocket salad and mayonnaise. Enjoy!
