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Sesame Crumbed Pork

Sesame Crumbed Pork

With Braised Cabbage & Honey Garlic Aioli

This yummy pub style classic seems German, what with the pork schnitzel and braised cabbage. But we’ve also taken inspiration from Japanese katsu, with a super panko breadcrumb coating and a divine honey-garlic aioli drizzle.

Allergens:
Egg
Gluten
Wheat
Sesamzaad

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

1 portion

red cabbage

1 tub

garlic aioli

1 packet

panko breadcrumbs

1 sachet

sesame seeds

1 packet

pork schnitzels

1 bunch

parsley

Not included in your delivery

½ tsp

white wine vinegar

½ tsp

honey

2 tbs

plain flour

1

egg

¼ cup

olive oil

3 tsp

balsamic vinegar

1 tsp

water

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Nutritional Values

per serving
Calories3280 kcal
Fat51 g
of which saturates8 g
Carbohydrate31.3 g
of which sugars6.5 g
Protein47.1 g
Sodium260 mg
The average adult daily energy intake is 8700 kJ

Utensils

Chopping board
Knife
Small Bowl
Bowl
Fork
Plate
Large Pan
Paper Towel
Spoon

Cooking Steps

GET PREPPED
1

Finely slice the red cabbage. Pick the parsley leaves and finely chop.

MAKE THE HONEY-GARLIC AIOLI
2

Combine the white wine vinegar, garlic aioli and honey in a small bowl and season with salt and pepper. Set aside.

CRUMB THE PORK
3

Place the plain flour in a shallow bowl. Place the egg in a second bowl and whisk with a fork. Place the panko breadcrumbs, sesame seeds and 1/2 of the parsley in a third bowl. Season the pork schnitzel with salt and pepper then dip in the flour, followed by the egg and finally coat in the panko-sesame breadcrumb mixture. Place on a plate until ready to fry.

COOK THE CRUMBED PORK
4

Heat the olive oil in a medium frying pan over a medium-high heat. Cook the crumbed pork schnitzel for 2-3 minutes on each side, or until the crumb is golden and the pork is cooked through. Set aside on a plate lined with paper towel, to drain excess oil.

COOKED THE BRAISED CABBAGE
5

Return the frying pan to a medium-high heat. Add the red cabbage and cook for 3-4 minutes, or until tender. Add the balsamic vinegar and water and cook for a further 1 minute, or until completely softened.

SERVE UP
6

Divide the sesame crumbed pork between plates and serve the braised cabbage on the side. Drizzle with honey-garlic aioli and sprinkle with parsley.

To add some extra flare to your pork, spoon the honey-garlic aioli into a zip lock bag. Right before serving snip the bottom corner off and use the bag to drizzle over the aioli in a zig zag pattern, just like traditional katsu.

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