Quick Parmesan Pork Schnitzels
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Quick Parmesan Pork Schnitzels

Quick Parmesan Pork Schnitzels

with Dijon Mustard Pear Slaw & 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 the sharp Parmesan and crunchy coated pork is just lovely!

This recipe is under 650kcal per serving and under 40g carbohydrates per serving.

We’ve replaced the smokey aioli in this recipe with garlic aioli due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!

Tags:
Kid Friendly
Over 30g protein
Under 650kcal
Under 40g carbs
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 packet

panko breadcrumbs

(Contains Gluten, Wheat; May be present: Soy. )

1 packet

pork schnitzels

1 bag

baby spinach leaves

1 bag

slaw mix

1 packet

smokey aioli

(Contains Egg; May be present: Milk. )

1 sachet

Aussie spice blend

1 packet

Parmesan cheese

(Contains Milk;)

1 packet

Dijon mustard

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

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Nutritional Values

Energy (kJ)2346 kJ
Fat25.7 g
of which saturates5.8 g
Carbohydrate36.1 g
of which sugars14.4 g
Dietary Fibre6.7 g
Protein42.7 g
Sodium1385 mg
The average adult daily energy intake is 8700 kJ

Utensils

Large Non-Stick Pan

Instructions

1
1

• Roughly chop pear. • 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 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 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, brown sugar and a drizzle of olive oil. Season with salt and pepper. • Add pear, baby spinach leaves 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 Dijon mustard pear slaw and garlic aioli. Enjoy!