Dukkah-Crusted Pork Schnitzels
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Dukkah-Crusted Pork Schnitzels

Dukkah-Crusted Pork Schnitzels

with Roast Veggie Toss & Herby Mayo

Eat like an Egyptian by adding dukkah to your dinner! Here, we've combined a moreish mix of seeds and spices with panko breadcrumbs to create a perfect crust for pork schnitties. Complete with honey-spiked roasted veg and our delightful dill and parsley mayo, this is a recipe worth adding to your repertoire.

Tags:
Kid Friendly
Allergens:
Gluten
•Wheat
•Egg
•Sesame
•Almond

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.

Preparation Time35 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount

2

sweet potato

1

beetroot

½

onion

1

carrot

1 packet

panko breadcrumbs

(Contains Gluten, Wheat; May be present: Soy. )

1 sachet

dukkah

(Contains Sesame, Almond; May be present: Gluten, Milk, Peanut, Soy, Wheat, Brazil Nut, Cashew, Macadamia, Pecan, Pistachio, Pine Nut, Walnut. )

1 packet

pork schnitzels

1 bag

baby spinach leaves

1 packet

dill & parsley mayonnaise

(Contains Egg;)

Not included in your delivery

1

olive oil

½ tsp

honey

1.5 tbs

plain flour

(Contains Gluten, Wheat;)

½ tsp

salt

1

egg

(Contains Egg;)

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Nutritional Values

Energy (kJ)3441 kJ
Fat33.6 g
of which saturates4.5 g
Carbohydrate78.4 g
of which sugars30 g
Protein50.2 g
Sodium1533 mg
The average adult daily energy intake is 8700 kJ

Utensils

•Baking Tray
•Baking Paper
•Large Non-Stick Pan

Instructions

1
1

• Preheat oven to 240°C/220°C fan-forced. • Cut sweet potato and beetroot into small chunks. • Slice onion (see ingredients) into thick wedges. • Slice carrot into thick rounds.

2
2

• Place sweet potato, beetroot and onion on a lined oven tray. • Place carrot on a second lined oven tray. Drizzle carrot with the honey. • Drizzle both veggie trays with olive oil, then season with salt and pepper and toss to coat. • Roast both veggie trays until tender, 25-30 minutes.

TIP: Beetroot retains a lot of its firmness when cooked. You can tell it's cooked when you can easily pierce it with a fork

3
3

• Meanwhile, combine the plain flour, the salt and a good pinch of pepper in a shallow bowl. • 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 the egg and finally in the panko dukkah mixture. Set aside on a plate.

Little cooks: Help crumb the pork! Use one hand for wet ingredients and the other for dry ingredients. Make sure to wash your hands well afterwards!

4
4

• In a large frying pan, heat enough olive oil to coat the base over medium-high heat. • When oil is hot, cook crumbed pork, in batches, until golden and cooked through, 2-3 minutes each side. • Transfer to a paper towel-lined plate.

TIP: Pork can be served slightly blushing pink in the centre.

5
5

• While the schnitzels are cooking, combine the roasted veggies on one of the oven trays. • Top with baby spinach leaves, gently tossing to coat. • Season to taste.

6
6

• Divide dukkah-crusted pork schnitzel and roast veggie toss between plates. • Serve with dill & parsley mayonnaise. Enjoy!

Little cooks: Add the finishing touch by dolloping the mayo on top