Herby Pork Schnitzel & Mushroom Sauce
with Bacon Greens, Roast Sweet Potatoes & Salad
We've brought this pub classic straight to your kitchen, but made it just that much better! Pork schnitzels meet their match with all the best herbs in town and we've added diced bacon to your roasted greens because HelloFresh just does it better!
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.
Ingredients
2
sweet potato
1 packet
sliced mushrooms
1 sachet
gravy granules
(Contains Gluten, Soy, Sulphites, Wheat; May be present: Milk, Peanut, Sesame, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut. )
1 packet
light cooking cream
(Contains Milk;)
1 sachet
chicken-style stock powder
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 bunch
baby broccoli
1 packet
diced bacon
(May be present: Soy. )
1 bag
baby spinach leaves
½ packet
mustard cider dressing
Not included in your delivery
olive oil
2 tbs
plain flour
(Contains Gluten;)
1
egg
(Contains Egg;)
Nutritional Values
Utensils
Instructions
• Preheat oven to 240°C/220°C fan-forced. • Cut sweet potato into bite-sized chunks. • Place sweet potato on a lined oven tray. • Drizzle with olive oil, season with salt and toss to coat. Roast until tender, 20-25 minutes.
• While sweet potato is roasting, in a large frying pan, heat a drizzle of olive oil over medium-high heat. Add sliced mushrooms and cook, tossing, until browned and softened, 8-10 minutes. • Add gravy granules, light cooking cream and a splash of water and cook, stirring, until the sauce is smooth and slightly thickened, 1-2 minutes. Season to taste. Transfer to a medium bowl. Cover to keep warm.
• While the mushrooms are cooking, combine the plain flour and the chicken-style stock powder in a shallow bowl. • In a second shallow bowl, whisk the egg. In a third shallow bowl, place herb crumbing mix. • Pull apart pork schnitzels. Dip pork into the flour mixture, followed by the egg and finally in the herb crumbing mix. Transfer to a plate.
• Trim baby broccoli. • Wipe out frying pan and return pan to medium heat with a drizzle of olive oil. Add diced bacon and baby broccoli and cook, breaking up bacon with a spoon, until golden, 4-6 minutes. • In the last minute of cook time, add baby spinach leaves and toss until wilted. • Transfer to a bowl. Toss with mustard cider dressing (see ingredients) and season to taste. Cover to keep warm.
• Wipe out frying pan and return to medium-high heat with enough olive oil to cover the base. • Cook schnitzel in batches, until golden and cooked through, 1-2 minutes each side. Transfer to a paper towel-lined plate.
• Divide the herby pork schnitzel, bacon greens and roast sweet potatoes between plates. • Serve with the creamy mushroom sauce. Enjoy!