It’s schnitty night, tonight! Coat pork schnitzels in our classic lemon pepper blend for a crispy golden result. Complete with all the mandatory sides, there's no need to head to the pub for a meal like this!
The recent wet weather conditions across the East Coast have impacted our regular supply of fresh ingredients and as such what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!
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.
lemon pepper seasoning(May be present Gluten)
Bring a medium saucepan of salted water to the boil. Peel the potato, then cut into large chunks. Finely chop the garlic. Chop the broccoli (including the stalk!) into small florets. Thinly slice the carrot into half-moons. In a small bowl, combine the mayonnaise with the water. Set aside.
TIP: Save time and get more fibre by leaving the potato unpeeled!
Cook the potato in the boiling water until easily pierced with a fork, 12-15 minutes. In the last 8 minutes of cook time, place a colander or steamer basket on top of the saucepan, then add the broccoli and carrot. Cover with a lid and steam until tender. Transfer the carrot and broccoli to a medium bowl, then season and cover to keep warm. Drain the potato, then transfer to a second medium bowl and cover to keep warm.
In a shallow bowl, combine the plain flour, lemon pepper seasoning, the salt and a good pinch of pepper. In a second shallow bowl, whisk the egg. In a third shallow bowl, place the panko breadcrumbs. Dip each pork schnitzel piece into the flour mixture, then into the egg, and finally in the panko breadcrumbs. Transfer to a plate.
In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook the broccoli and carrot with a splash of water, tossing, until just tender, 5-6 minutes. Add the garlic and cook until fragrant, 1-2 minutes. Season, then transfer to a bowl and cover to keep warm.
Return the frying pan to a high heat with enough olive oil to coat the base. When the oil is hot, cook the pork schnitzels, in batches, until golden and cooked through, 2-4 minutes each side. Transfer to a plate lined with paper towel.
TIP: Add extra oil if needed so the schnitzel doesn't stick to the pan!
Divide the lemon-pepper pork schnitzels, garlicky mash and veggies between plates. Drizzle with the mayo to serve.