Here to challenge your inner chef, our new 'skill up' recipes will take you from zero to hero. Learn how to whip up your own herby pesto with ease - its nutty and fresh flavours will pair perfectly over this crumbed pork and smashed roast potatoes.
The quantities provided above are averages only.
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
Potato
2
Garlic
1
Tomato
1
Carrot
1
Garlic & Herb Seasoning
1
Panko Breadcrumbs
(Contains Wheat, Gluten; May be present: Soy. )
1
Pork Schnitzel
1
Flaked Almonds
(Contains Almond; May be present: Milk, Peanut, Sesame, Soy, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut. )
1
Parsley
1
Parmesan Cheese
(Contains Milk;)
1
Mixed Salad Leaves
1
olive oil
plain flour
(Contains Gluten, Wheat;)
egg
(Contains Egg;)
butter
(Contains Milk;)
• Preheat oven to 240°C/220°C. Cut potato into bite-sized chunks. • Place on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Roast until just tender, 18-20 minutes.
• Meanwhile, finely chop garlic. Cut tomato into thin wedges. • Using a vegetable peeler, peel carrot into ribbons. • In a shallow bowl, combine the plain flour and garlic & herb seasoning. • In a second shallow bowl, whisk the egg. In a third shallow bowl, place panko breadcrumbs. • Dip pork into flour mixture to coat, then into egg, and finally in breadcrumbs. Set aside on a plate.
• Crush flaked almonds and half the garlic with a pestle and mortar. • Tear in parsley and pound until combined. Add Parmesan cheese and pound until your preferred consistency. • Add olive oil (1/4 cup for 2 people / 1/2 cup for 4 people), a drizzle of vinegar and season with salt and pepper. Set aside.
TIP: If you don't have a pestle and mortar, you can combine ingredients in a food processor.
• In a small microwave-safe bowl, microwave the butter and remaining garlic in in 10 secondbursts, until melted. • Lightly crush the semi-roasted potatoes on the tray. • Drizzle with melted garlic butter. Return to oven to roast until golden, 8-10 minutes.
• When potatoes have 5 minutes remaining, heat a large frying pan over high heat with enough olive oil to coat the base. • Cook pork schnitzel in batches until golden and cooked through, 1-2 minutes each side. Transfer to a paper towel-lined plate.
• In a medium bowl, combine carrot, tomato, mixed salad leaves, a drizzle of vinegar and olive oil. Season. • Divide smashed roast potatoes, pork cotoletta and salad between plates. • Spoon over homemade herby pesto. Enjoy!