Who doesn’t love a good crumbed pork? Paired with a creamy slaw and baked fries, we bet this will be a real hit in the household tonight.
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.
Aussie spice blend(May be present Gluten)
smokey aioli(ContainsEggMay be present Tree Nuts)
white wine vinegar
Preheat the oven to 240°C/220°C fan-forced. Cut the potato (unpeeled) into 1cm fries. Place on an oven tray lined with baking paper. Season with salt and drizzle with olive oil. Toss to coat, then bake until tender, 20-25 minutes.
TIP: Cut the potato to size so it cooks in time.
While the fries are baking, slice the pear (see ingredients) into thin sticks. Place in a large bowl with the white wine vinegar and toss to coat. Set aside.
In a shallow bowl, combine the plain flour, Aussie spice blend and the salt, then season with pepper. In a second shallow bowl, whisk the egg. In a third shallow bowl, place the panko breadcrumbs. Separate the pork schnitzels (you should get around 2 per person). Dip the pork into the flour mixture, followed by the egg, and finally in the panko breadcrumbs. Transfer to a plate.
Heat a large frying pan over a high heat with enough olive oil to coat the base. When the oil is hot, cook the pork until golden and cooked through, 1-2 minutes each side (cook in batches if your pan is getting crowded). Transfer to a plate lined with paper towel.
TIP: Add extra oil if needed so the schnitzel doesn't stick to the pan.
Add the slaw mix and 1/2 the smokey aioli to the bowl with the pear. Toss to combine and season to taste.
Slice the pork schnitzel. Divide the pork, fries and smokey aioli slaw between plates. Serve with the remaining smokey aioli on the side.