Classic Pork Schnitzel
with Crunchy Apple, Mint & Parmesan Salad
Here at HelloFresh, we’re all for turning Arnold Schwarzenegger’s favourite food into a healthy home-cooked delight. Pork schnitzel fits the bill, and we’ve paired it with a fresh apple, mint and Parmesan salad that’s dressed to impress.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
2 unit
Red Apple
1 bunch
mint
1 unit
cucumber
1 packet
flaked Parmesan cheese
(Contains: Milk;)
1.5 packet
panko breadcrumbs
(Contains: Gluten, Wheat; May be present: Soy.)
1 packet
pork schnitzels
1 bag
mixed salad leaves
Not included in your delivery
olive oil
¼ cup
plain flour
(Contains: Gluten, Wheat;)
2 unit
egg
(Contains: Eggs;)
1 tsp
honey
3 tsp
white wine vinegar
Utensils
Cooking Steps
Thinly slice the red apple into wedges. Pick and finely slice the mint leaves. Slice the cucumber into half-moons.
In the first shallow bowl, combine the plain flour and a good pinch of salt and pepper. In the second shallow bowl, crack the egg and whisk with a dash of water. In the third shallow bowl, add the panko breadcrumbs. TIP: If you don’t have an egg, replace it with 3-4 tbs of milk.
Dip each pork schnitzel first into the plain flour, followed by the egg, and finally into the panko breadcrumbs. Set the crumbed schnitzel aside on a plate, ready to fry
Add enough olive oil to coat the base of a large frying pan and heat over a medium-high heat. Once hot, add the crumbed pork and cook for 1-2 minutes on each side, or until golden on the outside and cooked through. Place the fried schnitzel on a plate lined with paper towel to soak up the excess oil. Wipe the pan clean and repeat with the remaining schnitzels. TIP: Add extra oil if needed.
In a large bowl, combine the mixed salad leaves, apple, mint, cucumber and flaked Parmesan cheese. In a small jug, combine a *1 1/2 tbs of olive oil, the honey and the vinegar and season to taste with a pinch of salt and pepper. Drizzle the honey-vinegar dressing over the salad and toss to coat. TIP: Dress the salad just before serving to avoid soggy leaves.
Divide the classic pork schnitzels and the crunchy apple, mint and Parmesan salad between plates.
