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Easy Italian Pork Cotoletta & Parmesan-Rocket Salad
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Easy Italian Pork Cotoletta & Parmesan-Rocket Salad

Easy Italian Pork Cotoletta & Parmesan-Rocket 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.

Tags:
Over 30g protein
Under 650kcal
Under 40g carbs
Quick Prep
Quick
Allergens:
Gluten
Egg
Wheat
Almond
Milk

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 Time20 minutes
DifficultyEasy

Ingredients

Serving amount

1

tomato

1

pear

1 sachet

garlic & herb seasoning

1 packet

panko breadcrumbs

(Contains Gluten, Wheat;)

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

olive oil

1 tbs

plain flour

(Contains Gluten;)

¼ tsp

salt

1

egg

(Contains Egg;)

drizzle

balsamic vinegar

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Nutritional Values

Energy (kJ)2657 kJ
Fat33.6 g
of which saturates6.3 g
Carbohydrate37.2 g
of which sugars9.9 g
Protein44 g
Sodium1308 mg
The average adult daily energy intake is 8700 kJ

Utensils

Large Non-Stick Pan

Instructions

1
1

• Cut tomato into wedges. • 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.

2
2

• 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.

3
3

• In a large bowl, combine a drizzle of the balsamic vinegar and olive oil. • Top with spinach & rocket mix, tomato and pear. Season and toss to combine.

4
4

• Divide Parmesan-rocket salad and Italian pork cottoletta between plates. • Sprinkle over reserved Parmesan cheese. • Top with flaked almonds and a dollop of dill & parsley mayonnaise to serve. Enjoy!