Dukkah Crumbed Pork Schnitzel
with Lemon Parsley Roast Vegetables & Garlic Sauce
- Gluten
- Wheat
- Eggs
- Sesame
- Almond
- Milk
- Soy
- May contain traces of allergens
- Gluten
- Milk
- Peanuts
- Wheat
- Brazil nut
- Traces of Cashew
- Macadamia
- Pecan
- Pistachio
- Pine Nut
- Walnut
A feast for the eyes and the tastebuds, this colourful confetti of roasted vegetables is sure to put you in a good mood. Such a delicious concoction needs an equally bold buddy and what better than fragrant dukkah to really liven up the party? *This recipe is under 650kcal per serving.*
Ingredients
1
potato
1
carrot
1
zucchini
1
beetroot
1 sachet
paprika spice blend
½
lemon
1 bag
parsley
1 packet
pork schnitzels
1 packet
panko breadcrumbs
(Contains: Gluten, Wheat; May be present: Soy.)
1 sachet
dukkah
(Contains: Sesame, Almond; May be present: Soy, Gluten, Milk, Peanuts, Wheat, Brazil nut, Cashew, Macadamia, Pecan, Pistachio, Pine Nut, Walnut.)
1 packet
Garlic Sauce
(Contains: Eggs, Sesame, Milk;)
1
brown onion
Not included in your delivery
olive oil
2 tbs
plain flour
(Contains: Gluten, Wheat;)
¼ tsp
salt
1
egg
(Contains: Eggs;)
½ tbs
honey
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. Cut potato, carrot and zucchini into bite-sized chunks. Cut beetroot into 1cm chunks. Roughly chop brown onion. • Place veggies on a lined oven tray. Drizzle with olive oil, sprinkle with paprika spice blend, season with salt and toss to coat. • Roast until tender, 25-30 minutes. Set aside to cool slightly. TIP: If your oven tray is crowded, divide between two trays.
• Meanwhile, slice lemon into wedges. • Roughly chop parsley.
• In a shallow bowl, combine the plain flour and salt. In a second shallow bowl, whisk the egg. In a third shallow bowl, combine panko breadcrumbs and dukkah. Dip pork schnitzels into flour mixture to coat, then into egg, and finally in breadcrumb mixture. Set aside on a plate.
• When veggies have 10 minutes remaining, in a large frying pan, heat enough olive oil to coat the base over high heat. • Cook pork schnitzel in batches until golden and cooked through, 1-2 minutes each side. Transfer to a paper towel-lined plate.
TIP: Add extra oil if needed so the crumbed pork doesn't stick to the pan!
• To roast veggie tray, add chopped parsley, the honey and a generous squeeze of lemon juice. Toss until well combined. Season.
• Slice pork. • Divide dukkah crumbed pork schnitzel and lemon parsley roast vegetables between plates. • Serve with garlic sauce. Enjoy!
