Quick Parsley & Parmesan Pork Schnitzels
with Apple Slaw & Smokey Aioli
Laced with parsley and Parmesan for the perfect balance of fresh and rich flavours, you'll be wanting to make every night "schnitty night" once you try this golden, crunchy crumbed pork number. Team with a slightly sweet and tangy slaw.
This recipe is under 650kcal per serving and under 40g carbohydrates per serving.
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 bag
parsley
1
apple
¾ packet
panko breadcrumbs
(Contains Gluten, Wheat; May be present: Soy. )
1 packet
pork schnitzels
1 bag
slaw mix
1 packet
smokey aioli
(Contains Egg; May be present: Milk. )
1 sachet
Aussie spice blend
1 packet
grated Parmesan cheese
(Contains Milk;)
1 packet
Dijon mustard
Not included in your delivery
1
olive oil
1 tbs
plain flour
(Contains Gluten;)
1
egg
(Contains Egg;)
1 tsp
white wine vinegar
1 tsp
brown sugar
(May be present: Milk, Almond, Hazelnut, Cashew, Brazil Nut, Pecan, Pine nuts, Macadamia, Pistachio, Walnut, Soy, Sesame, Peanut. )
Nutritional Values
Utensils
Instructions
• Roughly chop parsley leaves. Slice apple into thin sticks. • 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 (see ingredients), grated Parmesan cheese and parsley.
• Pull apart pork schnitzels (they may be stuck together), then dip into flour mixture to coat, then into egg, and finally in panko mixture. Transfer to a plate. • In a large frying pan, heat enough olive oil to coat the base over high heat. When oil is hot, cook pork until golden and cooked through, 1-2 minutes each side. Transfer to a paper towel-lined plate.
Little cooks: Help crumb the pork! Use one hand for wet ingredients and the other for dry so you don't get sticky fingers. Make sure to wash your hands well afterwards.
• In a large bowl, combine Dijon mustard, the white wine vinegar, the brown sugar and a drizzle of olive oil. Season with salt and pepper. • Add apple and slaw mix. Toss to coat.
TIP: Use less Dijon mustard if you're not a fan!
Little cooks: Lend a hand by combining the ingredients for the dressing and tossing the slaw.
• Divide parsley and Parmesan pork schnitzels between plates. • Serve with apple slaw and smokey aioli. Enjoy!