When we combined pepper with Parmesan to make the delectable coating on this schnitzel, we knew we were on to something special. But don't let us tell you, discover it for yourself!
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.
grated Parmesan cheese(ContainsMilk)
flaked almonds(ContainsTree NutsMay be present Milk, Peanuts, Sesame, Soy)
mixed salad leaves
Preheat the oven to 240°C/220°C fan-forced. Cut the potato (unpeeled) into 2cm chunks. Place the potato onto an oven tray lined with baking paper. Drizzle with olive oil and season with a pinch of salt and pepper. Toss to coat, then roast until tender, 20-25 minutes.
TIP: Cut the potato to the correct size so it cooks in the allocated time.
While the potato is roasting, lightly crush the black peppercorns in a pestle and mortar or using a rolling pin. Pull apart the pork schnitzels. In a shallow bowl, combine the plain flour and the salt. In a second shallow bowl, whisk the egg. In a third shallow bowl, combine the panko breadcrumbs (see ingredient list), crushed peppercorns and grated Parmesan cheese. Dip the pork schnitzels into the flour mixture, followed by the egg and lastly in the panko mixture. Set aside on a plate.
Heat a large frying pan over a medium-high heat. Add the flaked almonds and toast, stirring occasionally, until golden, 2-3 minutes. Transfer to a small bowl. Return the frying pan to a high heat and add enough oil to cover the base of the pan. Add the pork and cook until golden and cooked through, 1-2 minutes each side (depending on thickness). Transfer to a plate lined with paper towel.
TIP: If your pan is getting crowded, cook in batches for the best results!
While the pork is cooking, roughly chop the tomato. Grate the carrot (see ingredients list).
Add the basil pesto to the roasted potato and toss to combine on the oven tray. In a medium bowl, combine the balsamic vinegar, a pinch of salt and pepper, the tomato, carrot and mixed salad leaves. Toss to combine just before serving.
Divide the pepper and Parmesan crumbed pork schnitzel, pesto potatoes and balsamic salad between plates. Sprinkle the flaked almonds over the salad and serve with the garlic aioli.