Asian Pork Schnitzel & Teriyaki Veg
with Rice & Garlic-Soy Aioli
Give pork schnitzel an Asian-style twist by serving it with a delectable garlic-soy aioli, tender teriyaki veggies and fluffy garlic rice. You'll be coming back for seconds...or thirds of this moreish meal!
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
2 clove
garlic
1 packet
jasmine rice
(May be present: Wheat, Gluten, Soy. )
1
zucchini
1
carrot
1 packet
green beans
1 packet
pork schnitzels
1 sachet
Southeast Asian Spice Blend
1 packet
Panko Breadcrumbs
(Contains Wheat, Gluten; May be present: Soy. )
½ packet
teriyaki sauce
(Contains Gluten, Sesame, Soy, Wheat;)
1 packet
garlic aioli
(Contains Egg;)
Not included in your delivery
olive oil
20 g
butter
(Contains Milk;)
1 cup
water
1 tsp
plain flour
(Contains Gluten, Wheat;)
¼ tsp
salt
1
egg
(Contains Egg;)
½ tsp
soy sauce
(Contains Gluten, Soy;)
Nutritional Values
Utensils
Instructions
• Finely chop garlic. • In a medium saucepan, melt the butter with a dash of olive oil over medium heat. • Add garlic and cook until fragrant, 1-2 minutes. Add jasmine rice, water and a good pinch of salt, stir and bring to the boil. • Reduce the heat to low and cover with a lid. Cook for 10 minutes, then remove from the heat and keep covered until the rice is tender and the water is absorbed, 10 minutes.
TIP: The rice will finish cooking in its own steam so don't peek! Remove the lid and let the rice sit for another 5 minutes.
• While the rice is cooking, thinly slice the zucchini and the carrot (unpeeled) into half-moons. Trim and halve the green beans.
• In a shallow bowl, combine the Southeast Asian Spice Blend, plain flour and salt (for the crumb) and a good pinch of pepper. In a second shallow bowl, whisk the egg. In a third shallow bowl, place panko breadcrumbs. • Dip pork into flour mixture to coat, followed by the egg, and finally in breadcrumbs. Set aside on a plate.
• 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!
• Wipe out the pan and return to medium-high heat with a drizzle of olive oil. Add carrot, zucchini and green beans and cook, stirring, until tender, 4-5 minutes. • Add teriyaki sauce (see ingredients) and a good pinch of pepper and cook, stirring until heated through, 1 minute. • While the veggies are cooking, combine garlic aioli and soy sauce in a small bowl.
• Thickly slice the pork schnitzels. • Divide the peanut rice among plates and top with the pork schnitzel and teriyaki veggies. Serve with the garlic soy aioli. Enjoy!