Dig into the ultimate comfort food - a golden schnitty and cheesy baked cauliflower! Pork schnitzels coated in our classic lemon pepper blend create a crispy and delectable result. Then, to amp up the flavour, serve it with our decadent cauliflower gratin and delicate bacon salad.
Everyone's favourite feline movie star Garfield is drooling over this delicious recipe, so we know you'll love it too. Get cosy, dig in and enjoy.
The quantities provided above are averages only.
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.
1 portion
cauliflower
1 sachet
garlic & herb seasoning
1 packet
light cooking cream
(Contains Milk;)
1 sachet
vegetable stock powder
1
carrot
1 sachet
lemon pepper seasoning
1 packet
panko breadcrumbs
(Contains Gluten, Wheat; May be present: Soy. )
1 packet
pork schnitzels
1 packet
Parmesan cheese
(Contains Milk;)
1 packet
Dijon mustard
1 packet
mixed salad leaves
1 packet
diced bacon
(May be present: Soy. )
olive oil
20 g
butter
(Contains Milk;)
2 tbs
plain flour
(Contains Gluten, Wheat;)
â…“ cup
milk
(Contains Milk;)
1
egg
(Contains Egg;)
1 tsp
honey
drizzle
vinegar (balsamic or white wine)
• Preheat oven to 220°C/200°C fan-forced. Cut cauliflower into small florets. • Place in a baking dish. Sprinkle with garlic & herb seasoning and a drizzle with olive oil. • Toss to coat, then roast until just tender, 15-18 minutes.
• Meanwhile, melt the butter in large frying pan over medium heat. Add half the plain flour and cook, stirring, until a thick paste forms, 1-2 minutes. • Remove pan from heat, then slowly whisk in light cooking cream, the milk and vegetable stock powder, until smooth. Season with pepper. • Using a vegetable peeler, peel carrot into ribbons. • In a shallow bowl, combine lemon pepper seasoning, the remaining plain flour and a pinch of salt. In a second shallow bowl, whisk the egg. In a third shallow bowl, place panko breadcrumbs. • Dip pork into flour mixture to coat, followed by the egg, and finally in breadcrumbs. Set aside on a plate.
• Pour sauce over cauliflower in baking dish. Sprinkle with Parmesan cheese. • Bake cauliflower gratin until golden and bubbling, 8-10 minutes.
• When gratin has 5 minutes remaining, wash out and return frying pan to medium-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.
TIP: Ensure the oil is hot before cooking the pork schnitzels for best results!
• Meanwhile, heat a large frying pan with a drizzle of olive oil over medium-high heat. Cook diced bacon, breaking up with a spoon, until golden, 4-6 minutes. • In a medium bowl, combine Dijon mustard, the honey, a drizzle of vinegar and olive oil. Season with salt and pepper. • Add bacon, carrot and mixed salad leaves, tossing to coat.
• Slice pork schnitzels. • Divide lemon pepper pork schnitzels, cheesy cauliflower gratin and carrot ribbon and bacon salad between plates to serve. Enjoy!