Dukkah Crumbed Pork Schnitzel
with Lemon Parsley Roast Vegetables & Garlic Sauce
A feast for the eyes and the tastebuds, this colourful confetti of roasted vegetables is sure to put you in a good mood. Such a delicious concoction needs an equally bold buddy and what better than fragrant dukkah to really liven up the party?
This recipe is under 650kcal per serving.
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
carrot
1
zucchini
1
beetroot
1 sachet
paprika spice blend
(Contains Sulphites;)
½
lemon
1 bag
parsley
1 packet
pork schnitzels
1 packet
panko breadcrumbs
(Contains Gluten, Wheat; May be present: Soy. )
1 sachet
dukkah
(Contains Sesame, Almond; May be present: Gluten, Milk, Peanut, Soy, Wheat, Brazil Nut, Cashew, Macadamia, Pecan, Pistachio, Pine Nut, Walnut. )
1 packet
Garlic Sauce
(Contains Egg, Milk, Sesame;)
1
brown onion
Not included in your delivery
olive oil
2 tbs
plain flour
(Contains Gluten;)
¼ tsp
salt
1
egg
(Contains Egg;)
½ tbs
honey
Nutritional Values
Utensils
Instructions
• Preheat oven to 240°C/220°C fan-forced. Cut potato, carrot and zucchini into bite-sized chunks. Cut beetroot into 1cm chunks. Roughly chop brown onion. • Place veggies on a lined oven tray. Drizzle with olive oil, sprinkle with paprika spice blend, season with salt and toss to coat. • Roast until tender, 25-30 minutes. Set aside to cool slightly. TIP: If your oven tray is crowded, divide between two trays.
• Meanwhile, slice lemon into wedges. • Roughly chop parsley.
• In a shallow bowl, combine the plain flour and salt. In a second shallow bowl, whisk the egg. In a third shallow bowl, combine panko breadcrumbs and dukkah. Dip pork schnitzels into flour mixture to coat, then into egg, and finally in breadcrumb mixture. Set aside on a plate.
• When veggies have 10 minutes remaining, 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 crumbed pork doesn't stick to the pan!
• To roast veggie tray, add chopped parsley, the honey and a generous squeeze of lemon juice. Toss until well combined. Season.
• Slice pork. • Divide dukkah crumbed pork schnitzel and lemon parsley roast vegetables between plates. • Serve with garlic sauce. Enjoy!