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Classic Pork Schnitzel

Classic Pork Schnitzel

with Crunchy Apple, Mint & Parmesan Salad

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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.

Allergens:MilkGlutenEgg

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.

Preparation Time35 minutes
Cooking difficultyEasy
Ingredients

Serving 4 people

Ingredientsarrow down iconarrow down icon

Serving 4 people

2 unit

red apple

1 bunch

mint

1 unit

cucumber

1 packet

flaked Parmesan cheese

(ContainsMilk)

1.5 packet

panko breadcrumbs

(ContainsGluten)

1 packet

pork schnitzels

1 bag

mixed salad leaves

Not included in your delivery

olive oil

¼ cup

plain flour

(ContainsGluten)

2 unit

egg

(ContainsEgg)

1 tsp

honey

3 tsp

white wine vinegar

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)2150 kJ
Fat22 g
of which saturates5.4 g
Carbohydrate31.8 g
of which sugars12.3 g
Dietary Fibre0 g
Protein43.1 g
Cholesterol0 mg
Sodium251 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Chopping board
Knife
Peeler
Bowl
Fork
Plate
Large Pan
Paper Towel
Large Bowl
Small Bowl
Instructionsarrow up iconarrow up icon
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1

Thinly slice the red apple into wedges. Pick and finely slice the mint leaves. Slice the cucumber into half-moons.

2

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.

3

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

4

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.

5

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.

6

Divide the classic pork schnitzels and the crunchy apple, mint and Parmesan salad between plates.