Mustard Seed Pork Schnitzel & Mumbai Roast Veggie Toss

Name: Mustard Seed Pork Schnitzel & Mumbai Roast Veggie Toss with Garlic Yoghurt
Total time: 30 min
Yield: 2
Cuisine: Indian
Ingredients: 1 olive oil; 1 potato; 1 carrot; 1 beetroot; 2 clove garlic; 2 tbs plain flour; 1 egg; 1 packet panko breadcrumbs; 1 sachet brown mustard seeds; 1 packet pork schnitzels; 1 bag baby spinach leaves; 1 tsp honey; 1 drizzle vinegar (white wine or rice wine); 1 sachet Mumbai spice blend; 1 packet greek style yoghurt

with Garlic Yoghurt

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Pork schnitzel is beloved by all, but we’re putting a twist on it that we think everyone will love. A crispy crumb is a must for any schnitzel but with a sprinkling of mustard seeds the flavour will burst in your mouth. Even the roasted veggies are getting something special, a rich spice blend roasted on top. Go ahead and take a bite!

This recipe is under 650kcal per serving.

Tags:

Calorie Smart

•Over 30g protein

•Dietitian approved

Allergens:

Gluten

•Wheat

•Eggs

•Milk

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.

Preparation Time30 minutes

Cooking Time

DifficultyMedium

Ingredients

Serving amount

potato

carrot

beetroot

2 clove

garlic

1 packet

panko breadcrumbs

1 sachet

brown mustard seeds

1 packet

pork schnitzels

1 bag

baby spinach leaves

1 sachet

Mumbai spice blend

1 packet

greek style yoghurt

Not included in your delivery

olive oil

2 tbs

plain flour

egg

1 tsp

honey

1 drizzle

vinegar (white wine or rice wine)

Nutritional Values

Energy (kJ)2196 kJ

Fat13 g

of which saturates3.3 g

Carbohydrate56.4 g

of which sugars21.7 g

Protein43.2 g

Sodium998 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Paper

•Large Frying Pan

Cooking Steps

• Preheat oven to 240°C/220°C fan-forced. Cut potato and carrot into bite-size chunks. Cut beetroot into 1cm chunks. • Place veggies on a lined oven tray. Sprinkle over Mumbai spice blend, drizzle with olive oil, season with salt and toss to coat. • Roast until tender, 20-25 minutes.

• Meanwhile, finely chop garlic. • In a shallow bowl, combine the plain flour and the salt. In a second shallow bowl, whisk the egg. In a third shallow bowl, place panko breadcrumbs and brown mustard seeds (see ingredients). • Pull apart pork schnitzels so you get 2 per person and season generously on both sides. Dip pork into flour mixture, followed by egg, and finally in panko breadcrumbs. Set aside on a plate.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook garlic until fragrant, 1 minute. Transfer to a small heatproof bowl. • Add Greek-style yoghurt to garlic oil mixture and combine. Season to taste and set aside.

• Return pan to high heat and add enough olive oil to cover the base. Fry pork schnitzel in batches until golden and cooked through, 2-3 minutes each side. Transfer to a paper towel-lined plate.

TIP: Add extra oil between batches if necessary.

• When the veggies are done, remove tray from oven and add baby spinach leaves, the honey and a drizzle of vinegar. Season to taste and gently toss to combine.