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 sachet
Garlic & Herb Seasoning
1 packet
Dill & Parsley Mayonnaise
(Contains: Eggs;)
280 g
Pork Schnitzel
1 packet
Flaked Almonds
(Contains: Almond; May be present: Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Soy, Walnut.)
1 packet
Snacking Tomatoes
1 packet
Parmesan Cheese
(Contains: Milk;)
1 packet
Panko Breadcrumbs
(Contains: Gluten, Wheat; May be present: Soy.)
1
Red Apple
1 packet
Spinach & Rocket Mix
1 packet
Haloumi
(Contains: Milk;)
1 drizzle
olive oil
1 tbs
flour
(Contains: Gluten; May be present: Wheat.)
¼ tsp
salt
1 piece
egg
(Contains: Eggs;)
1 drizzle
balsamic vinegar
• In a medium bowl, place haloumi and cover with water to soak.• 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. • Drain haloumi and pat dry. Cut the haloumi into 1cm-thick slices. • Wipe out frying pan and return to medium-high heat with a drizzle of olive oil. • Cook haloumi until golden brown, 1-2 minutes each side.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 with salt and pepper and toss to combine.
• Divide tomato-apple salad, haloumi and Italian pork cottoletta between plates. • Sprinkle over reserved Parmesan cheese. Top salad with flaked almonds. • Serve with dill & parsley mayonnaise. Enjoy!