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.
1 sachet
Garlic & Herb Seasoning
1 packet
Panko Breadcrumbs
(Contains: Gluten, Hvede; May be present: Soja.)
1
Celery
1 packet
Baby Spinach Leaves
280 g
Pork Schnitzel
1 packet
Light Cooking Cream
(Contains: Milk;)
1
Spring Onion
90 g
Diced Bacon
(May be present: Soja, Latte.)
2
Sweet Potato
• Boil the kettle. Peel sweet potato and cut into bite-sized chunks. • Fill a medium saucepan with salted boiling water, then add sweet potato and cook over high heat until easily pierced with a knife, 10-15 minutes. • Drain and return to the pan. Add the butter to sweet potato and season generously with salt. Mash until smooth. Cover to keep warm. Little cooks: Get those muscles working and help mash the sweet potatoes!
• Meanwhile, thinly slice celery. • Thinly slice spring onion.
• Pull apart pork schnitzels. • In a shallow bowl, combine garlic & herb seasoning and a generous pinch of salt. In a second shallow bowl, whisk the egg. In a third shallow bowl, place panko breadcrumbs and olive oil (2tbs for 2 people / 1/4 cup for 4 people). • Dip the pork into the garlic & herb mixture, followed by the egg and finally in the breadcrumbs. Set aside on a plate. TIP: No air fryer? Leave the oil out of the panko mix!
• Set air fryer to 200ºC. • Place crumbed pork into air fryer basket and cook until golden and cooked through, 6-8 minutes. Cook in batches if needed. TIP: No air fryer? Heat a large frying pan over medium-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. TIP: Ensure the oil is hot before cooking the pork schnitzels for best results!
• In a large frying pan, heat a drizzle of olive oil. over medium-high heat. Cook diced bacon, breaking up with a spoon, until golden, 4-6 minutes. • Reduce heat to low, add a dash of water and scrape up any bits stuck to the bottom of the pan. • Add light cooking cream and spring onion. Cook, stirring, until the sauce has thickened, 1-2 minutes. Season to taste with salt and pepper.
• In a large bowl, combine baby spinach leaves, celery, a drizzle of the vinegar and olive oil. Season to taste. • Slice pork. • Divide crumbed pork, sweet potato mash and green salad between plates. • Drizzle over creamy bacon sauce to serve. Enjoy! Little cooks: Take the lead by tossing the salad!