Quick Parmesan Pork Schnitzels

Name: Quick Parmesan Pork Schnitzels with Dijon Mustard Pear Slaw & Aioli
Total time: 25 min
Yield: 2
Cuisine: ModOz
Ingredients: olive oil; 1 pear; 1 tbs plain flour; 1 egg; 1 packet panko breadcrumbs; 1 packet pork schnitzels; 1 tsp white wine vinegar; 1 tsp brown sugar; 1 bag baby spinach leaves; 1 bag slaw mix; 1 packet smokey aioli; 1 sachet Aussie spice blend; 1 packet Parmesan cheese; 1 packet Dijon mustard

with Dijon Mustard Pear Slaw & Aioli

4.5(765)

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Calories

:

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Protein

:

42.7g protein

Preparation Time

:

25 minutes

Difficulty

:

Easy

Kid Friendly

Calorie Smart

Under 40g carbs

Allergens:

Gluten
Wheat
Eggs
Milk
Soy
May contain traces of allergens
Milk

All the classic flavours in this German-inspired dish play off against each other in the most delightful way. The sweetness of the pear against the sharp Parmesan and crunchy coated pork is just lovely! *This recipe is under 650kcal per serving and under 40g carbohydrates per serving.* *We’ve replaced the smokey aioli in this recipe with garlic aioli due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!*

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.

Ingredients

Serving amount

1

pear

1 packet

panko breadcrumbs

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

1 packet

pork schnitzels

1 bag

baby spinach leaves

1 bag

slaw mix

1 packet

smokey aioli

(Contains: Eggs; May be present: Milk.)

1 sachet

Aussie spice blend

1 packet

Parmesan cheese

(Contains: Milk;)

1 packet

Dijon mustard

Not included in your delivery

olive oil

1 tbs

plain flour

(Contains: Gluten, Wheat;)

1

egg

(Contains: Eggs;)

1 tsp

white wine vinegar

1 tsp

brown sugar

Nutritional Values

Energy (kJ)2346 kJ

Fat25.7 g

of which saturates5.8 g

Carbohydrate36.1 g

of which sugars14.4 g

Dietary Fibre6.7 g

Protein42.7 g

Sodium1385 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

Cooking Steps

PDF

1

• Roughly chop pear. • In a shallow bowl, combine Aussie spice blend, the plain flour and a good pinch of salt and pepper. In a second shallow bowl, whisk the egg. In a third shallow bowl, combine panko breadcrumbs and Parmesan cheese. • Pull apart pork schnitzels (they may be stuck together), then dip into the flour mixture to coat, then into the egg and finally in panko mixture.

2

• In a large frying pan, heat enough olive oil to coat the base over high heat. When oil is hot, cook pork until golden on the outside and cooked through, 1-2 minutes each side. Transfer to a paper towel-lined plate.

3

• In a large bowl, combine Dijon mustard, the white wine vinegar, brown sugar and a drizzle of olive oil. Season with salt and pepper. • Add pear, baby spinach leaves and slaw mix. Toss to coat.

TIP: Use less Dijon mustard if you're not a fan!