Crumbed Pork Dippers & Mixed Veggie Plate

Name: Crumbed Pork Dippers & Mixed Veggie Plate with Rice & Creamy Japanese Aioli
Total time: 25 min
Yield: 2
Cuisine: Japanese
Ingredients: 1 packet Panko Breadcrumbs; 1 Carrot; 1 packet Garlic Aioli; 1 packet Japanese Dressing; 1 packet Jasmine Rice; 1 packet Pea Pods; 280 g Pork Schnitzel; 1 Red Apple; 1 sachet Sweet Soy Seasoning; 2 tbs olive oil; 1 cup water; 1 tbs flour; 1 piece eggs

with Rice & Creamy Japanese Aioli

4.0(64)

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Calories

:

950 kcal

Protein

:

39.1g protein

Preparation Time

:

25 minutes

Difficulty

:

Easy

Allergens:

Wheat
Gluten
Eggs
Sesame
Soy
Gluten
Soy
May contain traces of allergens
Wheat

Turn mealtime into a colourful adventure! Kids can dive into their own golden crumbed pork fingers and enjoy some rainbow veggies, alongside our favourite fluffy rice. It’s fun, hands-on and packed with veggie power!

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

Ingredients

Serving amount

1 packet

Panko Breadcrumbs

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

1

Carrot

1 packet

Garlic Aioli

(Contains: Eggs;)

1 packet

Japanese Dressing

(Contains: Sesame, Soy;)

1 packet

Jasmine Rice

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

1 packet

Pea Pods

280 g

Pork Schnitzel

1

Red Apple

1 sachet

Sweet Soy Seasoning

(Contains: Wheat, Gluten, Sesame, Soy;)

Not included in your delivery

2 tbs

olive oil

1 cup

water

1 tbs

flour

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

1 piece

eggs

(Contains: Eggs;)

Nutritional Values

Calories950 kcal

Energy (kJ)3970 kJ

Fat42.7 g

of which saturates5.4 g

Carbohydrate101 g

of which sugars13.1 g

Dietary Fibre21.7 g

Protein39.1 g

Sodium1290 mg

Potassium18 mg

Calcium1.4 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Medium Saucepan

•Large Frying Pan

Cooking Steps

1

Add the water to a medium saucepan and bring to the boil.
Add jasmine rice, stir, cover with a lid and reduce heat to low.
Cook for 10 minutes, then remove the pan from heat and keep covered until rice is tender and all the water is absorbed, 10 minutes.

TIP: The rice will finish cooking in its own steam so don't peek!

2

Meanwhile, trim and halve pea pods lengthways.
Thinly slice carrot into sticks.
Thinly slice red apple into wedges.

Little cooks: Help wash the veggies!

3

In a shallow bowl, combine the plain flour, sweet soy seasoning and a pinch of salt.
In a second shallow bowl, whisk the egg.
In a third shallow bowl, place panko breadcrumbs.
Dip pork schnitzels into flour mixture to coat, followed by the egg, and finally in breadcrumbs. Set aside on a plate.

Little cooks: Help crumb the pork! Use one hand for the wet ingredients and the other for the dry ingredients to avoid sticky fingers! Make sure to wash your hands well afterwards.

4

Heat a large frying pan over medium-high heat with enough olive oil to coat the base.
Cook pork schnitzel in batches until golden and cooked through, 1-2 minutes each side. Transfer to a paper towel-lined plate.

TIP: Ensure the oil is hot before cooking the pork schnitzels for best results!

5