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.
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.
2 leaves
makrut lime leaves
½
pear
1 packet
oyster sauce
(Contains Gluten, Mollusc, Wheat;)
1 packet
panko breadcrumbs
(Contains Gluten, Wheat; May be present: Soy. )
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;)
olive oil
1 tsp
brown sugar
(May be present: Milk, Almond, Hazelnut, Cashew, Brazil Nut, Pecan, Pine nuts, Macadamia, Pistachio, Walnut, Soy, Sesame, Peanut. )
¼ cup
water
2 tbs
plain flour
(Contains Gluten, Wheat;)
1
eggs
(Contains Egg;)
1 tsp
soy sauce
(Contains Gluten, Soy;)
• 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.
• 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.
• 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.
• 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.
• Wipe out frying pan and return to medium-low heat. • Cook makrut-lime sauce mixture, stirring, until bubbling, 1 minute.
• Slice pork. • Divide peanut-crumbed pork and creamy slaw between plates. • Spoon makrut lime-oyster sauce over pork to serve. Enjoy!