In just 4 easy steps, whip up this pork cotoletta just like Nonna would make! These herby schnitzels crisp up to golden perfection in the pan, which only leaves you with the task of putting together a bright salad to enjoy on the side.
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.
1 packet
Panko Breadcrumbs
1 packet
Dill & Parsley Mayonnaise
280 g
Pork Schnitzel
1 packet
Flaked Almonds
1 packet
Snacking Tomatoes
1 packet
Parmesan Cheese
1 sachet
Garlic & Herb Seasoning
1
Red Apple
1 packet
Spinach & Rocket Mix
1 drizzle
balsamic vinegar
1 drizzle
olive oil
1 piece
egg
1 tbs
flour
¼ tsp
salt
• Halve snacking tomatoes. Thinly slice apple into wedges. • In a shallow bowl, combine the plain flour, salt, garlic & herb seasoning and a pinch of pepper. In a second shallow bowl, whisk the egg. • In a third shallow bowl, place panko breadcrumbs and Parmesan cheese (reserve some Parmesan for garnish!). • Pull apart pork schnitzels so you get 2 per person. Dip pork into flour mixture, followed by egg and finally in panko breadcrumbs. Set aside.
• 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 schnitzel does not stick to the pan.
• In a large bowl, combine a drizzle of balsamic vinegar and olive oil. • Top with spinach & rocket mix, tomato and apple. Season and toss to combine.
• Divide tomato-apple salad and Italian pork cottoletta between plates. • Sprinkle over reserved Parmesan cheese. Top salad with flaked almonds. • Serve with dill & parsley mayonnaise. Enjoy!