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Peanut Crumbed Pork Schnitzel & Creamy Slaw
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Peanut Crumbed Pork Schnitzel & Creamy Slaw

Peanut Crumbed Pork Schnitzel & Creamy Slaw

with Makrut Lime-Oyster Sauce

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
Over 30g protein
Allergens:
Gluten
Mollusc
Wheat
Egg
Peanut
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 Time30 minutes
DifficultyEasy

Ingredients

Serving amount

2 leaves

makrut lime leaves

½

pear

1 packet

oyster sauce

(Contains Gluten, Mollusc, Wheat;)

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

slaw mix

1 bag

baby spinach leaves

1 packet

mayonnaise

(Contains Egg;)

Not included in your delivery

olive oil

1 tsp

brown sugar

¼ cup

water

2 tbs

plain flour

(Contains Gluten;)

1

eggs

(Contains Egg;)

1 tsp

soy sauce

(Contains Gluten, Soy;)

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Nutritional Values

Energy (kJ)2416 kJ
Fat25.9 g
of which saturates4.4 g
Carbohydrate39.7 g
of which sugars15.4 g
Dietary Fibre7.1 g
Protein43.3 g
Sodium1882 mg
The average adult daily energy intake is 8700 kJ

Utensils

Large Non-Stick Pan

Instructions

1
1

• Remove centre veins from makrut lime leaves, then very finely chop. • Thinly slice pear(see ingredients) into wedges. • In a small bowl, combine makrut leaves, oyster sauce, the brown sugar and the water. • In a second small bowl, combine mayonnaise and the soy sauce.

TIP: The leaves are fibrous so make sure to cut them very thin.

2
2

• In a shallow bowl, combine the plain flour and a pinch of salt. In a second shallow bowl, whisk the egg. • In a third shallow bowl, place panko breadcrumbs and crushed peanuts. • Dip pork schnitzels into flour mixture to coat, then into egg, and finally in breadcrumbs. Set aside on a plate.

3
3

• In a large frying pan, heat enough olive oil to coat the base over high heat. • Cook pork schnitzel in batches until golden and cooked through, 1-2 minutes each side. • Transfer to a paper towel-lined plate.

4
4

• Meanwhile, in a medium bowl, combine pear, slaw mix, baby spinach leaves, soy mayonnaise and a drizzle of olive oil. • Toss to combine and season.

5
5

• Wipe out frying pan and return to medium-low heat. • Cook makrut-lime sauce mixture, stirring, until bubbling, 1 minute.

6
6

• Slice pork. • Divide peanut-crumbed pork and creamy slaw between plates. • Spoon makrut lime-oyster sauce over pork to serve. Enjoy!