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Pork Schnitzel & Apple Parmesan Salad

Pork Schnitzel & Apple Parmesan Salad

with Smokey Aioli

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All the classic flavours in this German-inspired dish play off against each other in the most delightful way. The sweetness of the honey and apple against sharp Parmesan and crunchy coated pork is just lovely!

Allergens:GlutenEggMilkTree Nuts
Preparation Time30 minutes
Cooking difficultyLevel 2
Ingredients
serving amount
Ingredients
serving amount

1 packet

panko breadcrumbs

(ContainsGluten)

1 packet

pork schnitzels

1 bag

mixed salad leaves

1 unit

apples

1 packet

shaved Parmesan cheese

(ContainsMilk)

1 bunch

mint

1 unit

cucumber

1 tub

smokey aioli

(ContainsEggMay be presentTree Nuts)

1 packet

pecans

(ContainsTree Nuts)

Not included in your delivery

2 tbs

plain flour

(ContainsGluten)

1 unit

egg

(ContainsEgg)

olive oil

1 tsp

honey

3 tsp

vinegar (white wine or red wine)

1 tsp

salt

Nutritional Valuesper serving
Nutritional Values
per serving
Energy (kJ)3210 kJ
Fat42.7 g
of which saturates7.9 g
Carbohydrate42.3 g
of which sugars15.8 g
Protein48.5 g
Sodium720 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensils
Chopping board
Knife
Fork
Shallow Dish
Plate
Paper Towel
Large Non-Stick Pan
Tongs
Large Bowl
InstructionsPDF
Instructions
Get prepped
Get prepped
1

Thinly slice the apple. Pick and thinly slice the mint leaves (if using). Slice the cucumber into half-moons.

Prepare the crumb
Prepare the crumb
2

In a shallow bowl, combine the salt, plain flour and a good pinch of pepper. In a second shallow bowl, whisk the eggs. In a third shallow bowl, place the panko breadcrumbs.

Crumb the pork
Crumb the pork
3

Separate the pork schnitzels (there will be about 2 per person). Dip the schnitzels into the plain flour, then into the egg and finally into the panko breadcrumbs. Set aside on a plate.

Cook the pork schnitzel
Cook the pork schnitzel
4

Heat a large frying pan over a medium-high heat. Add the pecans and toast for 3-4 minutes or until fragrant. Transfer to a plate. Return the frying pan to a high heat with enough olive oil to coat the base. When the oil is hot, add 1/2 the crumbed pork and cook for 1-2 minutes on each side, or until golden and cooked through. Transfer to a plate lined with paper towel to drain. Repeat with the remaining schnitzels. TIP: Add extra oil between batches if necessary.

Make the salad
Make the salad
5

In a large bowl, combine the honey, vinegar and olive oil (1 tbs for 2 people / 2 tbs for 4 people). Add the mixed salad leaves, toasted pecans, apple, cucumber, shaved Parmesan cheese and mint (if using) to the dressing. Toss to coat. TIP: Toss the salad just before serving to keep the leaves crisp.

Serve up
Serve up
6

Divide the pork schnitzel and the apple and Parmesan salad between plates. Serve with smokey aioli.