Pork Schnitty Dippers & Crispy Wedges
with BBQ Mayo & Bacon Garden Salad- Gluten
- Wheat
- Eggs
- Soy
- May contain traces of allergens
- Milk
It’s all hands on deck, this recipe is designed to be cooked by grown-ups and kids together! We've given the classic pork schnitty a makeover by transforming them into crispy morsels, perfect for dipping into our creamy BBQ mayo. Serve it up with a fresh bacon garden salad and potato wedges for extra dipping. This recipe is under 650kcal per serving.
Ingredients
2
Potato
1
Tomato
1
Carrot
1 sachet
savoury seasoning
1 packet
Pork Loin Steak
1 sachet
Garlic & Herb Seasoning
1 packet
panko breadcrumbs
(Contains: Gluten, Wheat, Soy, May contain traces of allergens;)
1 packet
mixed salad leaves
1 packet
BBQ mayo
(Contains: Eggs, May contain traces of allergens, Milk;)
1 packet
diced bacon
(Contains: Soy, May contain traces of allergens, Milk;)
Not included in your delivery
olive oil
1 tbs
plain flour
(Contains: Gluten, Wheat;)
1
egg
(Contains: Eggs;)
drizzle
vinegar (balsamic or white wine)
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Cut potato and tomato into wedges. Grate carrot. • Place potatoes on a lined oven tray. Sprinkle over savoury seasoning and drizzle with olive oil. Toss to coat and spread out evenly. • Bake until tender, 20-25 minutes.
TIP: If your oven tray is crowded, divide the wedges between two trays. Little cooks: Take the lead and sprinkle over the savoury seasoning!
• Meanwhile, slice pork loin steaks into thin strips. • In a shallow bowl, combine garlic & herb seasoning and the plain flour. 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.
Little cooks: Help crumb the pork! Use one hand for the wet ingredients and the other for the dry ingredients to avoid sticky fingers! Make sure to wash your hands well afterwards.
• When wedges have 5 minutes remaining, in a large frying pan, heat enough olive oil to coat the base over medium-high heat. • Cook crumbed pork in batches until golden and cooked through, 2-3 minutes each side. Transfer to a paper towel-lined plate. Season with a pinch of chicken salt. • Return frying pan to medium-high heat with a drizzle of olive oil. • Add diced bacon and cook, breaking up with a spoon, until golden, 6-7 minutes. Transfer to a bowl.
TIP: Add extra oil if needed so the pork does not stick to the pan.
• Meanwhile, in a large bowl, combine mixed salad leaves, carrot, tomato, a drizzle of vinegar and olive oil. Sprinkle with diced bacon and toss to combine. Season to taste.' • Divide crumbed pork bites, wedges and garden salad between plates. • Serve with BBQ mayo. Enjoy!
Little cooks: Help wash and toss the salad veggies!
