Forget parsley, sage, rosemary and thyme – it's lemon thyme that makes these schnitzels so exceptionally delicious! Add a super-tasty salad with apple and carrot, plus fries and herbed mayo, and an all-new dinner is on the table.
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mixed salad leaves
dill & parsley mayonnaise(ContainsEgg)
vinegar (balsamic or white wine)
Preheat the oven to 240°C/220°C fan-forced. Slice the potato (unpeeled) into 1cm chips. Place on an oven tray lined with baking paper. Drizzle with olive oil and season with salt and pepper. Toss to coat, then bake until tender, 25-30 minutes.
TIP: Cut the potato to the correct size so it cooks in the allocated time.
While the chips are baking, pick the lemon thyme leaves. Slice the apple (see ingredients list) into thin wedges. Grate the carrot (see ingredients list).
TIP: Hold each thyme sprig at the top, then gently run your fingers down to remove the leaves. If the stems are very soft, you can just chop them instead.
In a large bowl, combine the honey, vinegar and a drizzle of olive oil. Season with salt and pepper and use a fork or whisk to combine. Set aside.
In a shallow bowl, combine the plain flour, the salt and a good pinch of pepper. In a second shallow bowl, whisk the egg. In a third shallow bowl, combine the panko breadcrumbs and lemon thyme. Separate the pork schnitzels (there should be about 2 per person). Dip each pork schnitzel into the seasoned flour, followed by the egg and finally into the panko mixture. Set aside on a plate.
Heat a large frying pan over a medium-high heat and add enough olive oil to coat the base of the pan. When the oil is hot, add the crumbed schnitzel in batches and cook until golden and cooked through, 1-2 minutes each side. Transfer to a plate lined with paper towel.
TIP: Add extra oil between batches if needed.
Add the apple, carrot and mixed salad leaves to the salad dressing in the bowl and toss to coat. Divide the pork schnitzel, chips and salad between plates. Serve with the dill & parsley mayonnaise.