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Peanut Crumbed Pork Schnitzel
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Peanut Crumbed Pork Schnitzel

Peanut Crumbed Pork Schnitzel

with Pea Pod Slaw & Soy-Aioli Dressing

Enjoy this carb-smart and guilt-free pork schnitty which has been laced with crushed peanuts to take it to the next level. We also wouldn't be HelloFresh if we didn't make a bountiful slaw to pair it with, so quickly plate it up and try not to eat it all before it reaches the dinner table.

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

Tags:
Under 650kcal
Under 40g carbs
Quick
Over 30g protein
Allergens:
Gluten
Egg
Wheat
Peanut
Sesame
Soy

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
DifficultyEasy

Ingredients

Serving amount

1 bag

Pea Pods

1

carrot

1 packet

panko breadcrumbs

(Contains Gluten, Wheat;)

1 packet

crushed peanuts

(Contains Peanut; May be present: Gluten, Milk, Sesame, Soy, Wheat, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pine Nut, Pistachio, Walnut. )

1 packet

pork schnitzels

1 bag

shredded cabbage mix

1 packet

garlic aioli

(Contains Egg;)

1 sachet

Southeast Asian Spice Blend

1 packet

Japanese dressing

(Contains Sesame, Soy;)

Not included in your delivery

olive oil

1 tsp

plain flour

(Contains Gluten;)

¼ tsp

salt

1

egg

(Contains Egg;)

1 tsp

soy sauce (for the dressing)

(Contains Gluten, Soy;)

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Nutritional Values

Energy (kJ)2077 kJ
Fat19.8 g
of which saturates2.6 g
Carbohydrate38.5 g
of which sugars13.7 g
Dietary Fibre10.4 g
Protein39.3 g
Sodium1297 mg
The average adult daily energy intake is 8700 kJ

Utensils

Large Non-Stick Pan

Instructions

1
1

• Trim and thinly slice pea pods lengthways. • Grate carrot. • In a small bowl, combine garlic aioli and the soy sauce.

2
2

• In a shallow bowl, combine the plain flour, the salt and Southeast Asian spice blend. In a second shallow bowl, whisk the egg. In a third shallow bowl, combine panko breadcrumbs and crushed peanuts. • Pull apart pork schnitzels. Dip pork into spice blend mixture, followed by the egg, and finally in the panko breadcrumb mixture. Set aside on a plate. • In a large frying pan, heat enough olive oil to coat the base over high heat. Fry pork schnitzels in batches, until golden and cooked through, 1-2 minutes each side. Transfer to a paper towel-lined plate.

3
3

• While pork is cooking, in a large bowl, combine shredded cabbage mix, pea pods, carrot, Japanese style dressing and a drizzle of olive oil. Season to taste.

4
4

• Slice pork schnitzels. • Divide peanut crumbed schnitzels and pea pod slaw between plates. • Drizzle over soy aioli dressing to serve. Enjoy!