Caribbean Pork Schnitzel & Pineapple Salsa
with Hand-Cut Fries
Transport your taste buds to the Caribbean with this delightful dish that's bursting with tropical flavour. Here, jerk-seasoned pork schnitzel is topped with a juicy pineapple salsa and tied together with fries and a coconut sweet chilli mayo. Perfection!
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
Potato
1
Pineapple Slices
1
Cucumber
1
Tomato
1
Mild Caribbean Jerk Seasoning
1
Panko Breadcrumbs
(Contains Wheat, Gluten; May be present: Soy. )
1
Pork Schnitzel
1
Coconut Sweet Chilli Mayonnaise
(Contains Egg; May be present: Cashew, Almond, Walnut, Macadamia. )
Not included in your delivery
1
olive oil
1
plain flour
(Contains Gluten, Wheat;)
1
salt
1
egg
(Contains Egg;)
white wine vinegar
Nutritional Values
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Cut potato into fries. • Place potato on a lined oven tray. • Season with salt and pepper, drizzle with olive oil and toss to coat. Bake until tender, 20-25 minutes.
• Drain pineapple. Finely chop cucumber and tomato. • Heat a large frying pan over a high heat. Add pineapple and cook, turning occasionally, until browned and slightly charred, 3-4 minutes. Set aside to cool slightly. • Roughly chop charred pineapple.
• In a shallow bowl, combine the plain flour, mild Caribbean jerk seasoning, the salt and a good pinch of pepper. In a second shallow bowl, whisk the egg. In a third shallow bowl, place panko breadcrumbs. • Dip the pork schnitzel into the flour mixture, followed by the egg and finally in the panko breadcrumbs. Set aside on a plate.
• Wipe out frying pan and return to high heat with enough olive oil to coat the base of the pan. • 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 between batches if needed.
• In a medium bowl, combine cucumber, tomato, pineapple and a drizzle of white wine vinegar and olive oil. Season with salt and pepper.
• Thickly slice the Caribbean pork schnitzel. • Divide schnitzel, potato fries and charred pineapple salsa between plates. • Serve with coconut sweet chilli mayo. Enjoy!