EASY PORK SCHNITZEL

with Apple Parmesan Salad & Smokey Aioli

Use apple to add

sweetness to salad

Red Apple Cucumber

Mint Panko Breadcrumbs

Pork Schnitzel Mixed Salad

Leaves

Shaved Parmesan Smokey Aioli

Cheese

Pantry Staples: Olive Oil, Plain Flour, Eggs,

Honey, Vinegar (White Wine Or Red Wine)
Hands-on: 25 mins All the classic flavours in this German-inspired dish play off against each other in the most delightful way. The sweetness
6 Ready in: 30 mins of the honey and apple against sharp Parmesan and crunchy coated pork is just lovely!

B
BEFORE YOU-  Our fruit and veggies need a little wash first! Along with basic cooking tools, you will use: 2 | 4 PEOPLE-

START • large frying pan

INGREDIENTS
2P 4P
refer to refer to
olive oil*
method method
red apple 1 2
cucumber 1 2
mint (optional) 1 bunch 1 bunch
salt* 1 tsp 2 tsp
plain flour* 2 1/2 tbs 1/3 cup
eggs* 1 2

1 2 3
panko breadcrumbs 1 packet 2 packets
GET PREPPED PREPARE THE CRUMB CRUMB THE PORK
pork schnitzel 1 packet 1 packet
Thinly slice the red apple into wedges. In a shallow bowl, combine the salt and Separate the pork schnitzels (there will
honey* 1 tsp 2 tsp
Slice the cucumber into half-moons. Pick the plain flour. In a second shallow bowl, whisk be 2 per person). Dip the pork schnitzels into
vinegar* (white wine or
mint leaves and thinly slice (if using). the egg with a fork. In a third shallow bowl, the plain flour, then into the egg and finally red wine)
1 tbs 2 tbs
place the panko breadcrumbs. into the panko breadcrumbs. Set aside on 1 bag 1 bag
mixed salad leaves
a plate. (60 g) (120 g)
shaved Parmesan
1/3 packet 2/3 packet
cheese
1 tub 1 tub
smokey aioli
(50 g) (100 g)
 Pantry Items

NUTRITION PER SERVING PER 100G

Energy (kJ) 2880kJ (687Cal) 594kJ (142Cal)
Protein (g) 48.0g 9.9g
Fat, total (g) 35.8g 7.4g
- saturated (g) 7.2g 1.5g
Carbohydrate (g) 41.9g 8.7g
- sugars (g) 15.5g 3.2g
Sodium (g) 726mg 150mg

For allergens and ingredient information, visit

HelloFresh.co.nz/recipes

4 COOK THE PORK

Heat enough olive oil to coat the base of
a large frying pan over a high heat. When the
5 MAKE THE SALAD
oil is hot, add the pork schnitzels in batches
and cook for 1-2 minutes on each side, or until
golden on the outside and cooked through.
Set aside on a plate lined with paper towel to
drain. DTIP: Add extra olive oil as required.
In a large bowl, combine the honey,
vinegar and olive oil (1 1/2 tbs for 2 people
6 SERVE UP
Divide the pork schnitzel and the apple
Parmesan salad between plates. Serve with a
/ 3 tbs for 4 people). Add the mixed salad dollop of smokey aioli.
leaves, cucumber, apple slices, mint (if
using) and shaved Parmesan cheese (see
ingredients list). Toss to coat. DTIP: Toss
ENJOY!
the salad just before serving to keep the
leaves crisp.

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