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 medium 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 the pan from heat and keep covered until rice is tender and all the water is absorbed, 10 minutes.
TIP: The rice will finish cooking in its own steam so don't peek!
- Meanwhile, trim and halve pea pods lengthways.
- Thinly slice carrot into sticks.
- Thinly slice red 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 flour mixture to coat, followed by the egg, and finally in 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 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 small bowl, combine garlic aioli and Japanese style dressing.
Little cooks: Take charge by combining the sauces!
- Slice schnitzel into fingers.
- Divide rice, crumbed pork fingers and mixed vibrant veggies between plates.
- Serve with creamy Japanese dressing. Enjoy!
