Nothing says a pub night like a good ol' pork schnitzel and potato combo. Make this classic dish in the comfort of your home and watch as the aromas of the creamy mustard gravy that douses the schnittys and the mayo-coated potatoes fill the air ... and your stomachs!
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
Mixed Salad Leaves
1 packet
Wholegrain Mustard
1 packet
Panko Breadcrumbs
(Contains: Gluten, Wheat; May be present: Soy.)
1 packet
Dill & Parsley Mayonnaise
(Contains: Eggs;)
1
Celery
280 g
Pork Schnitzel
1 sachet
Lemon Pepper Seasoning
1 packet
Gravy Granules
(Contains: Gluten, Wheat, Soy, Sulphites; May be present: Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Walnut.)
1 packet
Chat Potatoes
1 tbs
flour
(Contains: Gluten; May be present: Wheat.)
1 piece
egg
(Contains: Eggs;)
½ cup
boiling water
1 tsp
honey
1 drizzle
olive oil
¼ tsp
salt
1 drizzle
vinegar (balsamic or white wine) (pantry)
• Preheat oven to 240°C/220°C fan-forced.
• Halve chat potatoes.
• Spread potatoes over a large microwave-safe plate. Cover with a damp
paper towel. Microwave potatoes on high, 3 minutes.
• Drain any excess liquid, then place potatoes on a lined oven tray. Drizzle
with olive oil, season with salt and toss to coat.
• Spread out evenly, then roast until golden and tender, 10-15 minutes.
• Meanwhile, finely chop celery.
• In a shallow bowl, combine lemon pepper seasoning, the plain flour and
salt. In a second shallow bowl, whisk the egg. In a third shallow bowl, place
panko breadcrumbs. Separate pork schnitzels.
• Dip pork into the flour mixture, followed by the egg and finally into the
panko breadcrumbs. Set aside.
• In a large frying pan, heat enough olive oil to coat the base over high heat.
Cook pork schnitzels, in batches, until golden and cooked through,
1-2 minutes each side. Transfer to a paper towel-lined plate.
Little cooks: Help crumb the pork!
• In a medium heatproof bowl, combine gravy granules and the boiling
water (1/2 cup for 2 people / 1 cup for 4 people), whisking until smooth,
1 minute. Stir through wholegrain mustard until combined. Season to taste
with salt and pepper.
• Add dill & parsley mayonnaise to the tray with roasted potatoes and toss to
combine. Season to taste.
• In a large bowl, combine the honey and a drizzle of vinegar and olive oil.
Season to taste. Add celery and mixed salad leaves and toss to combine.
• Slice pork schnitzels. Divide pork schnitty, dill-parsley potatoes and celery
salad between plates. Serve with mustard gravy. Enjoy!
Little cooks: Take the lead by tossing the salad!