HelloHero: Pork Cotoletta & Cherry Tomato Salad
with Dill-Parsley Mayo & Walnuts
In just 4 easy steps, whip up this pork cotoletta just like Nonna would make! These herby schnitzels crisp up to golden perfection in the pan, which only leaves you with the task of putting together a bright salad to enjoy on the side!
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
1 packet
garlic paste
1 packet
panko breadcrumbs
(Contains: Gluten, Wheat; May be present: Soy.)
1 packet
Parmesan cheese
(Contains: Milk;)
1 packet
pork schnitzels
1 packet
spinach & rocket mix
1 packet
snacking tomatoes
1 packet
Balsamic Vinaigrette Dressing
½ packet
walnuts
(Contains: Walnut; May be present: Soy, Milk, Peanuts, Sesame, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pistachio, Pecan.)
1 packet
dill & parsley mayonnaise
(Contains: Eggs;)
Not included in your delivery
olive oil
1 tbs
plain flour
(Contains: Gluten, Wheat;)
¼ tsp
salt
1
egg
(Contains: Eggs;)
Utensils
Cooking Steps
• In a shallow bowl, combine the plain flour, salt and a pinch of pepper. • In a second shallow bowl, whisk the egg and garlic paste. • In a third shallow bowl, combine panko breadcrumbs and Parmesan cheese (reserve some Parmesan for garnish!). • Pull apart pork schnitzels so you get 2 per person. Dip pork into the flour mixture, followed by the egg and finally into the panko breadcrumbs. Set aside.
• Set air fryer to 200°C. Place crumbed pork into the air fryer basket and cook until golden and cooked through, 6-8 minutes.
TIP: No air fryer? Heat a large frying pan over high heat with enough olive oil to coat the base. Cook pork schnitzel in batches, until golden and cooked through 1-2 minutes each side. Transfer to a paper towel-lined plate.
• In a large bowl, combine spinach & rocket mix, snacking tomatoes (slice if preferred) and balsamic vinaigrette dressing. Season and toss to combine.
• Divide cherry tomato salad and pork cotoletta between plates. • Top salad with remaining Parmesan and walnuts (see ingredients). • Serve with dill & parsley mayonnaise. Enjoy!
