Parmesan Pork Schnitzels
with Pear Slaw & Smokey Aioli
All the classic flavours in this German-inspired dish play off against each other in the most delightful way. The sweetness of the pear against sharp Parmesan and crunchy coated pork is just lovely!
This recipe is under 650kcal per serving and under 40g carbohydrates per serving.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1
pear
1 sachet
Aussie spice blend
¾ packet
panko breadcrumbs
(Contains: Gluten, Wheat; May be present: Soy.)
1 packet
Parmesan cheese
(Contains: Milk;)
1 packet
pork schnitzels
1 packet
Dijon mustard
1 bag
slaw mix
1 packet
smokey aioli
(Contains: Eggs; May be present: Milk.)
Not included in your delivery
olive oil
1 tbs
plain flour
(Contains: Gluten, Wheat;)
1
egg
(Contains: Eggs;)
1 tsp
white wine vinegar
1 tsp
brown sugar
Utensils
Cooking Steps
• Slice pear into thin sticks. • In a shallow bowl, combine Aussie spice blend, the plain flour and a good pinch of salt and pepper. In a second shallow bowl, whisk the egg. In a third shallow bowl, combine panko breadcrumbs (see ingredients) and Parmesan cheese. • Pull apart pork schnitzels (they may be stuck together), then dip into the flour mixture to coat, then into the egg, and finally in panko mixture.
• In a large frying pan, heat enough olive oil to coat the base over high heat. When oil is hot, cook pork schnitzels until golden on the outside and cooked through, 1-2 minutes each side. • Transfer to a paper towel-lined plate.
• In a large bowl, combine Dijon mustard, the white wine vinegar, the brown sugar and a drizzle of olive oil. Season with salt and pepper. • Add pear and slaw mix. Toss to coat.
TIP: Use less Dijon mustard if you're not a fan!
• Slice pork schnitzels. • Divide Parmesan pork schnitzels between plates. • Serve with pear slaw and smokey aioli. Enjoy!
