We've added the distinctive flavour of Nan's special seasoning into these crumbed pork schnitzels that are sure to have you enjoying a taste of comforting flavour with every mouthful.
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.
shredded cabbage mix
Nan's special seasoning
Preheat the oven to 240°C/220°C fan-forced. Cut the sweet potato (unpeeled) into 1cm wedges. Place the sweet potato on an oven tray lined with baking paper. Drizzle with olive oil, season with a pinch of salt and pepper and toss to coat. Roast until tender, 25-30 minutes.
TIP: Cut the sweet potato to the correct size so it cooks in the allocated time.
TIP: If the sweet potato doesn't fit in a single layer, spread across two trays!
While the sweet potato is roasting, grate the carrot (unpeeled). Roughly chop the parsley leaves.
In a large bowl, combine 1/2 the garlic aioli and a pinch of salt and pepper. Add the shredded cabbage mix, carrot and 1/2 the parsley and toss to coat in the dressing. Set aside.
In a shallow bowl, combine Nan's Special Seasoning, the salt, plain flour and a pinch of salt and pepper. In a second shallow bowl, whisk the egg with a fork. In a third shallow bowl, add the panko breadcrumbs and the remaining parsley. Pull the pork schnitzels apart (you should get about 2 per person) and coat in the flour mixture, followed by the egg and finally in the panko breadcrumbs. Set aside on a plate.
Add enough olive oil to coat the base of a large frying pan and heat over a medium-high heat. When the oil is hot, add the crumbed pork schnitzel and cook until golden and cooked through, 1-2 minutes on each side. Set aside on a plate lined with paper towel.
TIP: If your pan is getting crowded, cook in batches for the best results! TIP: Pork can be served slightly blushing pink in the centre.
Divide the crumbed pork, sweet potato wedges and creamy slaw between plates. Serve with the remaining garlic aioli.