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Classic Pork Schnitzel & Apple Salad

Classic Pork Schnitzel & Apple Salad

with Smokey Aioli

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All the classic flavours in this German-inspired dish play off against each other in the most delightful way. The sweetness of the honey and apple against sharp Parmesan and crunchy coated pork is just lovely!

Allergens:GlutenEggMilk

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 packet

panko breadcrumbs

(ContainsGluten)

1 packet

pork schnitzels

1 bag

mixed salad leaves

2 unit

apple

2 packet

shaved Parmesan cheese

(ContainsMilk)

1 bunch

mint

2 unit

cucumber

1 tub

smokey aioli

(ContainsEggMay be present Milk)

Not included in your delivery

⅓ cup

plain flour

(ContainsGluten)

2 unit

egg

(ContainsEgg)

olive oil

2 tsp

honey

1.5 tbs

vinegar (white wine or red wine)

2 tsp

salt

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)3090 kJ
Fat41.6 g
of which saturates8.4 g
Carbohydrate40.2 g
of which sugars13.8 g
Dietary Fibre0 g
Protein47.1 g
Cholesterol0 mg
Sodium909 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Knife
Chopping board
Fork
Shallow Dish
Plate
Paper Towel
Large Non-Stick Pan
Large Bowl
Instructionsarrow up iconarrow up icon
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1

Thinly slice the apple. Pick and thinly slice the mint leaves (if using). Slice the cucumber into half-moons.

2

In a shallow bowl, combine the salt, plain flour and a good pinch of pepper. In a second shallow bowl, whisk the eggs. In a third shallow bowl, place the panko breadcrumbs.

3

Separate the pork schnitzels (there should be about 8). Dip each pork schnitzel first into the plain flour, followed by the egg and finally into the panko breadcrumbs. Set aside on a plate.

4

Add enough olive oil to coat the base of a large frying pan and heat over a high heat. Once hot, add 1/2 the crumbed pork and cook until golden and cooked through, 1-2 minutes each side. Transfer to a plate lined with paper towel. Repeat with the remaining schnitzels. TIP: Add extra oil between batches if necessary.

5

TIP: Reserve some salad without mint for the kids if they are not fans! In a large bowl, combine the honey, vinegar and 2 tbs olive oil. Season with a pinch of salt and pepper. Add the mixed salad leaves, apple, cucumber, shaved Parmesan cheese and mint (if using) to the dressing. Toss to coat. TIP: Toss the salad just before serving to keep the leaves crisp.

6

Divide the classic pork schnitzels and the crunchy apple, mint and Parmesan salad between plates. Serve with the smokey aioli. TIP: For kids, follow our serving suggestion on the main photo.