Herby Crumbed Pork & Cheesy Double Bacon Wedges
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Herby Crumbed Pork & Cheesy Double Bacon Wedges

Herby Crumbed Pork & Cheesy Double Bacon Wedges

with Celery Salad & Mustard Mayo

This meal is all about the generous protein and carb additions. You've got super cheesy savoury bacon wedges that are cooked to perfection in the oven teamed with herby crumbed pork and finished with a sweet salad. Every bite packs major flavour punch!

Allergens:
Milk
Gluten
Egg
Wheat

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 Time30 minutes
Cooking Time25 minutes
DifficultyEasy

Ingredients

Serving amount

2

potato

2 packet

diced bacon

(May be present: Soy, Milk. )

1 packet

Cheddar cheese

(Contains Milk;)

1 packet

celery

1 packet

Herb Crumbing Mix

(Contains Gluten, Wheat; May be present: Milk, Peanut, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut. )

1 packet

pork schnitzels

1 packet

baby spinach leaves

1 packet

Mustard Mayo

(Contains Egg; May be present: Milk. )

Not included in your delivery

olive oil

2 tbs

plain flour

(Contains Gluten;)

¼ tsp

salt

1

egg

(Contains Egg;)

1 tsp

honey

drizzle

vinegar (balsamic or white wine)

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Nutritional Values

Energy (kJ)3617 kJ
Calories864 kcal
Fat42.8 g
of which saturates12.7 g
Carbohydrate55 g
of which sugars11.4 g
Dietary Fibre6.1 g
Protein62.5 g
Sodium2219 mg
The average adult daily energy intake is 8700 kJ

Utensils

Baking Tray
Baking Paper
Large Non-Stick Pan

Instructions

1
1

• Preheat oven to 240°C/220°C fan-forced. • Cut potato into wedges. • Place wedges on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Bake until just tender, 20 minutes.

2
2

• Remove tray from oven and sprinkle diced bacon and Cheddar cheese over wedges (you may need to break up the bacon with your hands). • Bake until wedges are tender and cheese is melted, a further 7-10 minutes.

3
3

• Meanwhile, finely chop celery. • In a shallow bowl, combine the plain flour and salt. In a second shallow bowl, whisk the egg. In a third shallow bowl, place herb crumbing mix. Separate pork schnitzels. • Dip pork into flour mixture to coat, then into egg and finally in crumbing mix. Set aside on a plate.

4
4

• When the fries have 10 minutes remaining, in a large frying pan, heat enough olive oil to coat the base over high heat. • Cook pork schnitzel in batches, turning, 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.

5
5

• In a large bowl, combine the honey and a drizzle of vinegar and olive oil. Add baby spinach leaves and celery then toss to coat. Season.

6
6

• Slice pork. • Divide herby crumbed pork, cheesy bacon wedges and celery salad between plates. • Serve with mustard mayo. Enjoy!