Cheesy Pork Parmigiana & Hand-Cut Fries
with Honey-Mustard Salad
Why not dig into this scrumptious twist on the classic parmi with our tender pork schnitzel, topped with a rich red sauce and gooey melted cheese? Complete with hand-cut fries and a bright salad for a refreshing dinner time winner.
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.
Ingredients
2
potato
1 clove
garlic
1 packet
passata
1 sachet
Aussie spice blend
1 packet
panko breadcrumbs
(Contains Gluten, Wheat;)
1 packet
pork schnitzels
2 packet
Cheddar cheese
(Contains Milk;)
1
carrot
1
cucumber
½ packet
Dijon mustard
1 packet
mixed salad leaves
Not included in your delivery
olive oil
1 tsp
brown sugar
10 g
butter
1 tbs
plain flour
(Contains Gluten;)
1
egg
(Contains Egg;)
1 tsp
honey
drizzle
vinegar (balsamic or white wine)
Nutritional Values
Utensils
Instructions
• Preheat oven to 240°C/220°C fan-forced. Cut potato into fries. • Place fries on a lined oven tray. Drizzle with olive oil and season with a pinch of salt and pepper. Toss to coat. Bake until just tender, 20-25 minutes.
TIP: If your oven tray is crowded, divide fries between two trays.
• Meanwhile, finely chop garlic. • In a large frying pan, heat a drizzle of olive oil over medium heat. Cook garlic until fragrant, 1 minute. • Stir in passata, the brown sugar and the butter. Reduce heat to low and simmer until slightly thickened, 2-3 minutes. Season. Transfer to a bowl and set aside.
• In a shallow bowl, combine Aussie spice blend and the plain flour. In a second shallow bowl, whisk the egg. In a third shallow bowl, place panko breadcrumbs. • Dip pork schnitzel into spice mixture to coat, then into egg, and finally in breadcrumbs. Set aside on a plate.
• Wash out the frying pan then return to 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.
• Transfer pork schnitzels to a second lined oven tray. • Top and evenly spread each piece of pork with tomato sauce, then sprinkle with Cheddar cheese. • Bake until cheese is golden, 8-10 minutes. • Meanwhile, grate carrot. Thinly slice cucumber into rounds. • In a large bowl, combine Dijon mustard (see ingredients), the honey, a drizzle of vinegar and olive oil. Add the carrot, cucumber, mixed salad leaves to the dressing and toss to coat. Season to taste.
• Divide pork parmigiana, fries and salad between plates to serve. Enjoy!
