Bright and peppery parsley transforms these schnitzels into something special. The apple salad is a textural treat, and the slightly tangy tartare sauce is the perfect match for the hand cut fries.
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.
mixed salad leaves
tartare sauce(ContainsEggMay be present Tree Nuts)
vinegar (balsamic or white wine)
Preheat the oven to 240°C/220°C fan-forced. Slice the potato into fries. Place on a lined oven tray. Drizzle with olive oil and season with salt. Toss to coat, then bake until tender, 25-30 minutes.
While the fries are baking, roughly chop the parsley. Slice the apple (see ingredients) into thin wedges. Grate the carrot (see ingredients).
In a large bowl, combine the honey, vinegar and a drizzle of olive oil. Season with salt and pepper and 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 parsley. Separate the pork schnitzels (they may be stuck together). Dip each pork schnitzel into the seasoned flour, followed by the egg and finally into the panko mixture. Transfer to 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 pork 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, tossing to coat. Divide the parsley pork schnitzels, fries and apple salad between plates. Serve with the tartare sauce.