German-Style Pork Schnitzel

Name: German-Style Pork Schnitzel with Parmesan Mash & Mushroom Sauce
Total time: 25 min
Yield: 2
Cuisine: German
Ingredients: olive oil; 2 potato; 2 tbs milk; 20 g butter; 1 tbs plain flour; 1 sachet Garlic Seasoning; 1 egg; 1 packet panko breadcrumbs; 1 packet pork schnitzels; 1 clove garlic; 1 bag chives; 1 packet sliced mushrooms; 1 packet light cooking cream; 1 bag spinach & rocket mix; 1 drizzle balsamic vinegar; 1 packet Parmesan cheese

with Parmesan Mash & Mushroom Sauce

Get up to $200 off!

All-abord for a magical taste tour of the world! Sit back and relax while we spoil you with famous regional fare from around the globe. This week we take your taste buds to Germany with delicious pork schnitzel, potato mash and a creamy mushroom sauce. Dinner doesn't get much tastier than this!

Allergens:

Milk

•Gluten

•Wheat

•Eggs

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.

Preparation Time25 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

potato

1 sachet

Garlic Seasoning

1 packet

panko breadcrumbs

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

1 packet

pork schnitzels

1 clove

garlic

1 bag

chives

1 packet

sliced mushrooms

1 packet

light cooking cream

(Contains: Milk;)

1 bag

spinach & rocket mix

1 packet

Parmesan cheese

(Contains: Milk;)

Not included in your delivery

olive oil

2 tbs

milk

(Contains: Milk;)

20 g

butter

(Contains: Milk;)

1 tbs

plain flour

(Contains: Gluten, Wheat;)

egg

(Contains: Eggs;)

1 drizzle

balsamic vinegar

Nutritional Values

Energy (kJ)3006 kJ

Fat31.8 g

of which saturates18 g

Carbohydrate51.7 g

of which sugars9.1 g

Protein53 g

Sodium1213 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Medium Pan

•Lid

•Large Non-Stick Pan

Cooking Steps

• Bring a medium saucepan of lightly salted water to boil. Peel potato and cut into large chunks. • Cook potato in boiling water until easily pierced with a knife, 10-15 mins. • Drain and return to saucepan. Add milk, butter, 1/2 the Parmesan and a good pinch of salt. • Mash until smooth. Cover to keep warm.

• Meanwhile, combine the plain flour, garlic seasoning, and a good pinch of salt and pepper in a shallow bowl. In a second shallow bowl, whisk egg. In a third shallow bowl, place panko breadcrumbs. • Dip pork schnitzel into flour mixture, followed by egg, and finally in breadcrumbs. Set aside on a plate. • Heat a large frying pan over medium-high heat and add enough olive oil to coat the base. When oil is hot, fry pork until golden and cooked through, 1-2 mins each side. Transfer to a paper towel-lined plate.

• Meanwhile, finely chop garlic. Thinly slice chives. • Wipe out and return frying pan to high heat with a good drizzle of olive oil. • Cook sliced mushrooms, stirring, until well browned, 5-6 mins. Reduce heat to medium-low and add garlic. Cook, stirring, until fragrant, 1 min. • Stir in cooking cream and chives. Simmer until slightly reduced, 1 min. Season to taste.

• In a medium bowl, combine spinach & rocket mix and a drizzle of balsamic vinegar and olive oil. Season with salt and pepper. • Slice pork schnitzels. Divide mash, pork and rocket salad between plates. • Spoon over creamy mushroom sauce. • Sprinkle remaining Parmesan over salad.