Parmesan Pork Schnitzels
with Dijon Mustard Apple Slaw & Smokey Aioli
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 packet
Panko Breadcrumbs
(Contains: Wheat, Gluten; May be present: Gluten, Soy.)
1 sachet
Aussie Spice Blend
280 g
Pork Schnitzel
1 packet
Smokey Aioli
(Contains: Eggs; May be present: Milk.)
1 packet
Parmesan Cheese
(Contains: Milk;)
1 packet
Baby Spinach Leaves
1 packet
Dijon Mustard
1
Red Apple
1 packet
Slaw Mix
Cooking Steps
• Roughly chop apple. • 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 into the panko mixture.
Little cooks: Help crumb the pork! Use one hand for the wet ingredients and the other for the dry ingredients to avoid sticky fingers! Make sure to wash your hands well afterwards.
• 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.
• 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 apple, baby spinach leaves and slaw mix. Toss to coat.
TIP: Use less Dijon mustard if you're not a fan! Little cooks: Take the lead by tossing the slaw!
• Slice pork schnitzels. • Divide Parmesan pork schnitzels between plates. • Serve with apple slaw and smokey aioli. Enjoy!
