15-Min Pork Cotoletta & Cherry Tomato Salad
with Dill-Parsley Mayo & Flaked Almonds
In just 4 easy steps, whip up this pork cotoletta just like Nonna would make! These herby schnitzels crisp up to golden perfection in the pan, which only leaves you with the task of putting together a bright salad to enjoy on the side!
This recipe is under 650kcal per serving and under 30g carbohydrates per serving.
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.
Ingredients
1 sachet
garlic & herb seasoning
1 packet
panko breadcrumbs
(Contains Gluten, Wheat; May be present: Soy. )
1 packet
pork schnitzels
1 bag
spinach & rocket mix
1 punnet
snacking tomatoes
1 packet
Balsamic Vinaigrette Dressing
1 packet
flaked almonds
(Contains Almond; May be present: Milk, Peanut, Sesame, Soy, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut. )
1 packet
dill & parsley mayonnaise
(Contains Egg;)
1 packet
Parmesan cheese
(Contains Milk;)
Not included in your delivery
1
olive oil
1 tbs
plain flour
(Contains Gluten, Wheat;)
¼ tsp
salt
1
egg
(Contains Egg;)
Nutritional Values
Utensils
Cooking Steps
• In a shallow bowl, combine the plain flour, the salt, garlic & herb seasoning and a pinch of pepper. In a second shallow bowl, whisk the egg. • In a third shallow bowl, place panko breadcrumbs and Parmesan cheese. • Pull apart pork schnitzels so you get 2 per person. Dip pork into flour mixture, followed by egg and finally in panko breadcrumbs. Set aside.
• In a large frying pan, heat enough olive oil to coat the base over high heat. • Cook pork schnitzel in batches until golden and cooked through, 1-2 minutes each side. Transfer to a paper towel-lined plate.
TIP: Add extra oil if needed so the schnitzel does not stick to the pan.
• In a large bowl, combine spinach & rocket mix, snacking tomatoes (slice if preferred) and balsamic vinaigrette dressing. Season and toss to combine.
• Divide cherry tomato salad and Italian pork cottoletta between plates. • Top with flaked almonds • Serve with dill & parsley mayonnaise. Enjoy!