Take crispy pork schnitzel to the next level with our Indian-inspired coconut sauce. We've teamed this dish with rice and plenty of veggies to soak up all that saucy goodness.
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.
chicken-style stock powder
baby spinach leaves
mild North Indian spice blend(ContainsMilk, SulphitesMay be present Gluten)
In a medium saucepan, bring the water to the boil. Add the basmati rice and 1/2 the chicken-style stock powder. Stir, cover with a lid and reduce the heat to low. Cook for 10 minutes, then remove the pan from the heat and keep covered until the rice is tender and the water is absorbed, 10 minutes.
TIP: The rice will finish cooking in its own steam so don't peek!
While the rice is cooking, thinly slice the carrot into thin sticks. Trim the green beans. Finely chop the garlic. In a shallow bowl, combine the salt, plain flour and a pinch of pepper. In a second shallow bowl, whisk the egg. In a third shallow bowl, place the panko breadcrumbs. Separate the pork schnitzels (they may be stuck together). Dip each pork schnitzel first into the plain flour, followed by the egg and finally into the panko breadcrumbs. Set aside on a plate.
Heat a large frying pan over a high heat with enough olive oil to coat the base of the pan. Cook the pork schnitzel in batches until golden on the outside and cooked through, 1-2 minutes each side. Place the schnitzel on a plate lined with paper towel.
Wipe out the pan and return to a medium-high heat with a drizzle of olive oil. Add the carrot and green beans and cook, stirring, until softened, 4-5 minutes. Add the baby spinach leaves and 1/2 the garlic and cook, stirring, until wilted and fragrant, 1-2 minutes. Season to taste.
While the veggies are cooking, heat a small saucepan over a medium heat with a drizzle of olive oil. Add the Mild North Indian spice blend and remaining garlic and cook until fragrant, 1 minute. Add the coconut milk and remaining chicken-style stock powder and cook, until thickened, 2-3 minutes.
Slice the pork schnitzels. Divide the rice between bowls and top with the schnitzels and garlic veggies. Pour over the coconut curry sauce to serve.