Pork Schnitzel & Pear-Parmesan Salad
with Garlic Aioli
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 pear against sharp Parmesan and crumbed pork is just lovely!
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
1 unit
cucumber
½ unit
pear
1 bunch
mint
1 packet
panko breadcrumbs
(Contains Gluten, Wheat;)
1 packet
pork schnitzels
1 bag
mixed salad leaves
1 packet
Parmesan cheese
(Contains Milk;)
1 packet
garlic aioli
(Contains Egg;)
Not included in your delivery
olive oil
1 tsp
salt
2 tbs
plain flour
(Contains Gluten;)
1 unit
egg
(Contains Egg;)
1 tsp
honey
3 tsp
vinegar (white wine or red wine)
Nutritional Values
Utensils
Instructions
Slice the cucumber into half-moons. Thinly slice the pear (see ingredients list) into wedges. Pick and thinly slice the mint leaves.
In a shallow bowl, combine the salt, plain flour and a good pinch of pepper. In a second shallow bowl, whisk the egg. In a third shallow bowl, place the panko breadcrumbs.
Separate the pork schnitzel (there should be about 2 per person). Dip the schnitzel into the seasoned flour, then into the egg and finally into the panko breadcrumbs. Set aside on a plate.
Heat a large frying pan over a medium-high heat with enough olive oil to coat the base of the pan. When the oil is hot, add the crumbed pork in batches and cook until golden and cooked through, 1-2 minutes each side. Transfer to a plate lined with paper towel. Repeat with the remaining schnitzel.
TIP: Pork can be served slightly blushing pink in the centre. TIP: Add extra oil between batches if necessary.
In a medium bowl, combine the honey, vinegar and olive oil (1 tbs for 2 people / 2 tbs for 4 people). Add the mixed salad leaves, cucumber, pear, 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.
Divide the pork schnitzels and pear-Parmesan salad between plates. Serve with the garlic aioli.
TIP: For the low-calorie option, omit the garlic aioli.
