Parmesan Pork Schnitzels & Dijon Apple Slaw
with Garlic Aioli- Wheat
- Gluten
- Milk
- Eggs
- Gluten
- Soy
- May contain traces of allergens
- Milk
All the classic flavours in this German-inspired dish play off against each other in the most delightful way. The sweetness of the apple against the sharp Parmesan and crunchy coated pork is just lovely! *This recipe is under 650kcal per serving and under 40g carbohydrates per serving.*
Ingredients
1 packet
Baby Spinach Leaves
1 packet
Panko Breadcrumbs
(Contains: Wheat, Gluten; May be present: Gluten, Soy.)
1 packet
Dijon Mustard
1 packet
Parmesan Cheese
(Contains: Milk;)
280 g
Pork Schnitzel
1
Red Apple
1 sachet
Aussie Spice Blend
1 packet
Slaw Mix
1 packet
Smokey Aioli
(Contains: Eggs; May be present: Milk.)
Not included in your delivery
1 drizzle
olive oil
1 tbs
cornflour
1 piece
egg
(Contains: Eggs;)
1 tbs
white wine vinegar
1 tsp
brown sugar
Cooking Steps
• Thinly slice 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 Dijon apple slaw and garlic aioli. Enjoy!
