Homestyle Crumbed Basa & Mustard Mayo
with Pear, Parmesan & Mint Salad
- Wheat
- Gluten
- Fish
- Soy
- Eggs
- Milk
- Gluten
- Soy
- May contain traces of allergens
- Milk
- Wheat
Level up your schnitzel game with golden, crispy crumbed basa paired perfectly with a zesty mustard mayo for the ultimate dip. This crunch-fest is balanced by a sophisticated pear, Parmesan, and mint salad that brings a fresh, peppery, and sweet pop to every bite. It’s a vibrant, modern take on a classic comfort meal that feels both light and totally indulgent.
Ingredients
1 packet
Panko Breadcrumbs
(Contains: Wheat, Gluten May be present: Gluten, Soy.)
280 g
Crumbed Basa
(Contains: Fish, Gluten, Soy, Wheat)
1
Cucumber
1 packet
Mint
1 packet
Mixed Salad Leaves
1 packet
Mustard Mayo
(Contains: Eggs May be present: Milk.)
1 packet
Parmesan Cheese
(Contains: Milk)
1
Pear
Not included in your delivery
1 drizzle
olive oil
2 tbs
flour
(Contains: Gluten May be present: Wheat.)
¼ tsp
salt
1 piece
egg
(Contains: Eggs)
1 tsp
honey
1 drizzle
vinegar (white wine or red wine)
Utensils
Cooking Steps
• Thinly slice cucumber into half-moons. • Thinly slice pear (see ingredients) into wedges. • Pick and thinly slice mint leaves. Little cooks: Help pick the mint leaves!
• Place fish between two sheets of baking paper. Pound with a
mallet or rolling pin until an even thickness, about 1cm thick.
• In a shallow bowl, combine the plain flour and salt. In a second shallow bowl,
whisk the egg. In a third shallow bowl, place panko breadcrumbs.
• Dip fish into the flour mixture to coat, then into the egg and finally into the
breadcrumbs. Set aside on a plate.
• Heat a large frying pan over medium-high heat with enough olive oil to coat the base. When oil is hot, cook crumbed basa until golden and cooked through, 2-3 minutess each side. Transfer to a paper towel-lined plate.
• Divide crumbed basa and pear, Parmesan and mint salad between plates. • Serve with mustard mayo. Enjoy!
