HelloHero: Pork Schnitzel & Mustard Gravy
with Bacon Bits, Dill-Parsley Potatoes & Celery Salad
Nothing says a pub night like a good ol' pork schnitzel and potato combo. Make this classic dish in the comfort of your home and watch as the aromas of the creamy mustard gravy that douses the schnittys and the mayo-coated potatoes fill the air ... and your stomachs!
The quantities provided above are averages only.
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
Chat Potatoes
1
Lemon Pepper Seasoning
1
Panko Breadcrumbs
(Contains Wheat, Gluten; May be present: Soy. )
1
Diced Bacon
(May be present: Soy. )
1
Pork Schnitzel
1
Gravy Granules
(Contains Gluten, Soy, Sulphites, Wheat; May be present: Milk, Peanut, Sesame, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut. )
1
Wholegrain Mustard
1
Mixed Salad Leaves
1
Dill & Parsley Mayonnaise
(Contains Egg;)
1
Celery
Not included in your delivery
1
olive oil
plain flour
(Contains Gluten, Wheat;)
salt
egg
(Contains Egg;)
boiling water
honey
Nutritional Values
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Halve chat potatoes. • Spread potatoes over a large microwave-safe plate. Cover with a damp paper towel. Microwave potatoes on high, 3 minutes. • Drain any excess liquid, then place potatoes on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Spread out evenly, then roast until golden and tender, 10-15 minutes. • Meanwhile, finely chop celery.
• In a shallow bowl, combine lemon pepper seasoning, the plain flour and salt. In a second shallow bowl, whisk the egg. In a third shallow bowl, place panko breadcrumbs. Separate pork schnitzels. • Dip pork into the flour mixture, followed by the egg and finally in the panko breadcrumbs. Set aside. • In a large frying pan, heat enough olive oil to coat the base over high heat. Cook pork schnitzels, in batches, until golden and cooked through, 1-2 minutes each side. Transfer to a paper towel-lined plate. ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~
• In a medium heatproof bowl, combine gravy granules and the boiling water (1/2 cup for 2 people / 1 cup for 4 people), whisking until smooth, 1 minute. • Stir through wholegrain mustard until combined. Season to taste with salt and pepper. • Add dill & parsley mayonnaise to the tray with roasted potatoes and toss to combine. Season to taste. ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ • In a medium heatproof bowl, combine gravy granules and the boiling water (1/2 cup for 2 people / 1 cup for 4 people), whisking until smooth,1 minute. • Stir through wholegrain mustard until combined. Season to taste. • Add dill & parsley mayonnaise to the tray with roasted potatoes and toss to combine. Season with salt and pepper. • Return frying pan to medium-high heat with a drizzle of olive oil. Cook diced bacon, breaking up with a spoon, until golden, 4-6 minutes.
• In a large bowl, combine the honey and a drizzle of vinegar and olive oil. Season. Add celery and mixed salad leaves and toss to combine. • Slice pork schnitzels. • Divide pork, dill-parsley potatoes and celery salad between plates. Serve with mustard gravy. Enjoy! ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ • In a large bowl, combine the honey and a drizzle of vinegar and olive oil. Season. Add celery, bacon and mixed salad leaves and toss to combine. • Slice pork schnitzels. • Divide pork, dill-parsley potatoes and bacon celery salad between plates. Serve with mustard gravy. Enjoy!