Herb-Crumbed Pork Schnitzels
with Creamy Pesto Dressing & Roasted Veggie Toss
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!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
2
sweet potato
1 bag
yellow squash
1
capsicum
1 bag
parsley
½
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
1
egg
(Contains: Eggs;)
Utensils
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!
Divide the herb-crumbed pork schnitzels and roast veggie toss between plates. Serve with the creamy pesto dressing.
