Parmesan Pork Schnitzels
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Parmesan Pork Schnitzels

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.

Tags:
Under 650kcal
Under 40g carbs
Over 30g protein
Kid Friendly
Quick
Allergens:
Gluten
Egg
Wheat
Milk

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 Time25 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount

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 Egg; May be present: Milk. )

Not included in your delivery

olive oil

1 tbs

plain flour

(Contains Gluten;)

1

egg

(Contains Egg;)

1 tsp

white wine vinegar

1 tsp

brown sugar

sideBannerName

Nutritional Values

Energy (kJ)2339 kJ
Fat25.7 g
of which saturates5.8 g
Carbohydrate36.1 g
of which sugars14.3 g
Protein42.3 g
Sodium1371 mg
The average adult daily energy intake is 8700 kJ

Utensils

Large Frying Pan
Large Non-Stick Pan

Instructions

1
1

• 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.

2
2

• 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.

3
3

• 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!

4
4

• Slice pork schnitzels. • Divide Parmesan pork schnitzels between plates. • Serve with pear slaw and smokey aioli. Enjoy!