Crumbed Pork Dippers & Mixed Veggie Plate
with Rice & Creamy Japanese Aioli
Turn mealtime into a colourful adventure! Kids can dive into their own golden crumbed pork fingers and enjoy some rainbow veggies, alongside our favourite fluffy rice. It’s fun, hands-on and packed with veggie power!
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
1 packet
Jasmine Rice
(May be present: Gluten, Soy, Wheat.)
1 packet
Garlic Aioli
(Contains: Eggs;)
1 packet
Panko Breadcrumbs
(Contains: Wheat, Gluten; May be present: Gluten, Soy.)
280 g
Pork Schnitzel
1 packet
Pea Pods
1 sachet
Sweet Soy Seasoning
(Contains: Wheat, Gluten, Sesame, Soy;)
1 packet
Japanese Dressing
(Contains: Sesame, Soy;)
1
Red Apple
1
Carrot
Not included in your delivery
2 tbs
olive oil
1 cup
water
1 tbs
flour
(Contains: Gluten; May be present: Wheat.)
1 piece
eggs
(Contains: Eggs;)
Utensils
Cooking Steps
• Add the water to a large saucepan and bring to
the boil.
• Add jasmine rice, stir, cover with a lid and reduce
heat to low.
• Cook for 10 minutes, then remove pan from heat
and keep covered until rice is tender and water is
absorbed, 10 minutes.
TIP: The rice will finish cooking in its own steam so
don’t peek!
• Meanwhile, trim pea pods.
• Thinly slice carrot into sticks.
• Thinly slice apple into wedges.
Little cooks: Help wash the veggies!
• In a shallow bowl, combine the plain flour, sweet
soy seasoning and a pinch of salt.
• In a second shallow bowl, whisk the egg.
• In a third shallow bowl, place panko breadcrumbs.
• Dip pork schnitzels into the flour mixture to
coat, followed by the egg and finally into the
breadcrumbs. Set aside on a plate.
Little cooks: Help crumb the pork! Use one hand for the
wet ingredients and the other for the dry ingredients to
avoid sticky fingers! Make sure to wash your hands well
afterwards.
• Heat a large frying pan over medium-high heat with
enough olive oil to coat the base.
• Cook pork schnitzels 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 small bowl, combine garlic aioli and
Japanese-style dressing.
Little cooks: Take charge by combining the sauces!
• Slice pork schnitzels into strips.
• Divide rice, crumbed pork dippers and mixed fruit
and veggies between plates.
• Serve with creamy Japanese aioli. Enjoy!
