German-Style Pork Schnitzel & Mash
with Braised Cabbage & Mustard Gravy
Crispy pork schnitty teamed with a colourful braised cabbage mix, creamy mash and tangy mustard gravy is a harmonious balance of colour, crunch and flavour. You'll be digging into this delightful dish in no time!
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.
Ingredients
2
Potato
2 clove
garlic
1
leek
1 sachet
paprika spice blend
1 packet
panko breadcrumbs
(Contains Gluten, Wheat; May be present: Soy. )
1 packet
Pork Schnitzel
1 packet
shredded cabbage mix
1 packet
baby spinach leaves
1 sachet
gravy granules
(Contains Gluten, Soy, Sulphites, Wheat; May be present: Milk, Peanut, Sesame, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut. )
½ packet
wholegrain mustard
Not included in your delivery
olive oil
40 g
butter (for the mash)
(Contains Milk;)
2 tbs
milk
(Contains Milk;)
1 tbs
plain flour
(Contains Gluten;)
1
egg
(Contains Egg;)
20 g
butter
1 tbs
balsamic vinegar
1 tsp
brown sugar
(May be present: Milk, Almond, Hazelnut, Cashew, Brazil Nut, Pecan, Pine nuts, Macadamia, Pistachio, Walnut, Soy, Sesame, Peanut. )
½ cup
boiling water
Nutritional Values
Utensils
Instructions
• Boil the kettle. Half-fill a large saucepan with boiling water, then add a generous pinch of salt. • Peel potato and cut into large chunks. • Cook potato in the boiling water over high heat until easily pierced with a fork, 12-15 minutes. Drain and return to the pan. • Add the butter (for the mash) and milk to potato and season with salt. Mash until smooth. Cover to keep warm.
TIP: Save time and get more fibre by leaving the potato unpeeled.
• Meanwhile, finely chop garlic. Thinly slice leek. • In a shallow bowl, combine the plain flour and paprika spice blend. In a second shallow bowl, whisk egg. In a third shallow bowl, combine panko breadcrumbs and a good drizzle of olive oil (2tbs for 2 people / 1/4 cup for 4 people). • Dip pork schnitzel into flour mixture, followed by egg, and finally in breadcrumbs. Set aside on a plate.
• Set air fryer to 200°C. Place crumbed pork into air fryer basket and cook, turning halfway, until golden and cooked through, 6-8 minutes. Cook in batches if needed.
NO AIR FRYER? 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.
• While the pork is cooking, heat a large frying pan over medium-high heat with the butter (for the veg) and a drizzle of olive oil. • Cook shredded cabbage mix, garlic and leek, stirring until softened, 2-3 minutes. • Add the balsamic vinegar, brown sugar, and a splash of water. Cook, stirring occasionally, until softened, 1-2 minutes. • Stir in baby spinach until wilted. Season to taste.
• In a medium bowl, combine gravy granules, the wholegrain mustard, and the boiling water (1/2 cup for 2P / 1 cup for 4P), whisking, until smooth, 1 minute.
TIP: Wholegrain mustard has a strong flavour – add less if desired.
• Slice pork. • Divide German-style pork schnitzel, mash, and braised cabbage between plates. • Serve with mustard gravy. Enjoy!