Easy Italian Pork Cotoletta & Cucumber Pear Salad
with Dill-Parsley Mayo & Flaked Almonds
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!
This recipe is under 650kcal per serving and under 40g carbohydrates per serving.
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
1
cucumber
1
pear
1 sachet
garlic & herb seasoning
1 packet
panko breadcrumbs
(Contains Gluten, Wheat; May be present: Soy. )
1 packet
pork schnitzels
1 bag
spinach & rocket mix
1 packet
flaked almonds
(Contains Almond; May be present: Milk, Peanut, Sesame, Soy, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut. )
1 packet
dill & parsley mayonnaise
(Contains Egg;)
1 packet
Parmesan cheese
(Contains Milk;)
Not included in your delivery
1
olive oil
1 tbs
plain flour
(Contains Gluten;)
¼ tsp
salt
1
egg
(Contains Egg;)
1 drizzle
balsamic vinegar
Nutritional Values
Utensils
Instructions
• Cut cucumber into half-moons. • Thinly slice pear. • In a shallow bowl, combine the plain flour, the salt, garlic & herb seasoning and a pinch of pepper. In a second shallow bowl, whisk the egg. • In a third shallow bowl, place panko breadcrumbs and Parmesan cheese (reserve some Parmesan for garnish!). • Pull apart pork schnitzels so you get 2 per person. Dip pork into flour mixture, followed by egg and finally in panko breadcrumbs. Set aside.
• In a large frying pan, heat enough olive oil to coat the base over high heat. • Cook pork schnitzel in batches, 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.
• In a large bowl, combine a drizzle of the balsamic vinegar and olive oil. • Top with spinach & rocket mix, cucumber and pear. Season and toss to combine.
• Divide pear-cucumber salad and Italian pork cottoletta between plates. • Sprinkle over reserved Parmesan cheese. Top with flaked almonds. • Serve with dill & parsley mayonnaise. Enjoy!