Pork Schnitzel with Summery Pineapple Salsa

Name: Pork Schnitzel with Summery Pineapple Salsa
Total time: 30 min
Yield: 2
Cuisine: 0
Ingredients: 300 g sweet potato; 2 tbs olive oil; 2 tbs plain flour; 2 tbs milk; 1 cup panko breadcrumbs; ½ lemon; 4 pork schnitzels; 1 pineapple; ½ bunch coriander; 1 bunch spring onions; ¼ cup vegetable oil; 1 head Gem Lettuce

3.5

(130)

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November in Australia: It’s hot, sticky and a little bit tacky, but always enjoyable. A little like this sweet pineapple salsa. Go on, grab your Crocodile Dundee hat, pop in the Kath & Kim DVD and tell him he’s dreaming, because it’s time to make like Muriel and send this classic Aussie schnitzel straight to the pool room. Taste the cultural cringe, reinvented, possums!

Tags:

Egg Free

•High Protein

•Low Sodium

•Nut Free

Allergens:

Gluten

•Wheat

•Milk

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.

Preparation Time30 minutes

Cooking Time

DifficultyMedium

Ingredients

Serving amount

300 g

sweet potato

1 cup

panko breadcrumbs

(Contains: Gluten, Wheat; May be present: Soy.)

½

lemon

4

pork schnitzels

1

pineapple

½ bunch

coriander

1 bunch

spring onions

1 head

Gem Lettuce

Not included in your delivery

2 tbs

olive oil

2 tbs

plain flour

(Contains: Gluten, Wheat;)

2 tbs

milk

(Contains: Milk;)

¼ cup

vegetable oil

Nutritional Values

per serving

Calories2820 kcal

Fat29.4 g

of which saturates4.6 g

Carbohydrate53.7 g

of which sugars17 g

Protein44.3 g

Sodium173 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Knife

•Zester

•Baking Paper

•Baking Tray

•Bowl

•Plate

•Grill Pan

•Pan

•Paper Towel

Cooking Steps

1

Preheat the oven to 200°C/180°C fan-forced. To prepare the ingredients, cut the sweet potato into 5 mm thick discs (unpeeled). Peel the pineapple and cut into 1 cm thick slices. Finely chop the coriander and finely slice the spring onions. Shred the gem lettuce. Lastly, zest and juice the lemon.

2

Toss the sweet potato in half of the olive oil and season with salt and pepper. Place in a single layer on a lined oven tray and cook for 25-30 minutes or until tender and golden.

3

Now it’s time to set up your crumbing station. Place the flour in a shallow bowl, the milk in a second bowl and the panko breadcrumbs and lemon zest in a third bowl. Season the pork schnitzels with salt and pepper. Then, dip in the flour, followed by the milk and finally coat in the breadcrumb mixture. Place on a plate until ready to fry.

4

Heat a lightly greased chargrill pan over a medium-high heat. Add the pineapple slices and cook for 1-2 minutes on each side or until lightly grilled. Remove. Cut into cubes and toss with the coriander, spring onion and a drizzle of olive oil. Season to taste with salt and pepper

5

Heat the vegetable oil in a medium frying pan over a medium-high heat. Add the schnitzels and cook for 1-2 minutes on each side, or until golden and cooked through. Transfer to a paper towel lined plate to drain.

6

To serve, divide the sweet potato and schnitzels between plates. Top the schnitzels with the pineapple salsa. Serve with a side salad of gem lettuce drizzled with a little olive oil and the lemon juice.