Herb-Crumbed Pork Schnitzels

Name: Herb-Crumbed Pork Schnitzels with Creamy Pesto Dressing & Roasted Veggie Toss
Total time: 45 min
Yield: 2
Cuisine: ModOz
Ingredients: tbs olive oil; 2 sweet potato; 1 bag yellow squash; 1 capsicum; 1 bag parsley; ½ lemon; 2 tbs plain flour; ¼ tsp salt; 1 egg; 1 packet panko breadcrumbs; 1 packet pork schnitzels; 1 bag baby spinach leaves; 1 packet creamy pesto dressing

with Creamy Pesto Dressing & Roasted Veggie Toss

Get up to $200 off!

Boost the flavour of a classic pork schnitzel by adding parsley to the golden crumb coating. Served with creamy pesto dressing and a colourful roast veggie toss, this is a family meal everyone will love!

Tags:

Calorie Smart

Allergens:

Gluten

•Wheat

•Eggs

•Milk

•Walnut

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 Time45 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

sweet potato

1 bag

yellow squash

capsicum

1 bag

parsley

lemon

1 packet

panko breadcrumbs

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

1 packet

pork schnitzels

1 bag

baby spinach leaves

1 packet

creamy pesto dressing

(Contains: Eggs, Milk, Walnut; May be present: Almond, Macadamia, Cashew.)

Not included in your delivery

tbs

olive oil

2 tbs

plain flour

(Contains: Gluten, Wheat;)

¼ tsp

salt

egg

(Contains: Eggs;)

Nutritional Values

per serving

Calories2666 kcal

Fat22.7 g

of which saturates3.4 g

Carbohydrate50.7 g

of which sugars12.3 g

Protein51.8 g

Sodium542 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Paper

•Baking Tray

•Large Non-Stick Pan

Cooking Steps

Preheat the oven to 220°C/200°C fan-forced. Cut the sweet potato (unpeeled) into 1cm chunks. Cut the yellow squash and capsicum into 2cm chunks. Divide the sweet potato, squash and capsicum between two oven trays lined with baking paper. Drizzle with olive oil and season with salt and pepper. Toss to coat, then spread out in a single layer and roast until tender, 25-30 minutes.

TIP: Cut the veggies to size so they cook in time.

While the veggies are roasting, finely chop the parsley leaves. Slice the lemon (see ingredients) into wedges.

In a shallow bowl, combine the plain flour, the salt and a good pinch of pepper. In a second shallow bowl, whisk the egg. In a third shallow bowl, combine the parsley and panko breadcrumbs. Pull apart the pork schnitzels (you should get 2 per person). Dip the pork into the flour mixture, followed by the egg, and finally in the pankoparsley mixture. Transfer to a plate.

Heat a large frying pan over a high heat with enough olive oil to coat the base. When the oil is hot, cook the pork, in batches, until golden on the outside and cooked through, 2-4 minutes each side. Transfer to a plate lined with paper towel.

When the veggies are done, transfer them to a large bowl with the baby spinach leaves. Add a drizzle of olive oil and a squeeze of lemon juice and toss to coat.

TIP: Taste and add more lemon juice if you like!