German-Style Pork Schnitzel & Mash
with Braised Cabbage & Mustard Gravy
Crispy pork schnitty teamed with a colourful braised cabbage mix, creamy mash and tangy mustard gravy is a harmonious balance of colour, crunch and flavour. You'll be digging into this delightful dish in no time!
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
Potato
2 clove
garlic
1
leek
1 sachet
paprika spice blend
1 packet
panko breadcrumbs
(Contains Gluten, Wheat; May be present: Soy. )
1 packet
Pork Schnitzel
1 packet
shredded cabbage mix
1 packet
baby spinach leaves
1 sachet
gravy granules
(Contains Gluten, Soy, Sulphites, Wheat; May be present: Milk, Peanut, Sesame, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut. )
½ packet
wholegrain mustard
Not included in your delivery
olive oil
40 g
butter (for the mash)
(Contains Milk;)
2 tbs
milk
(Contains Milk;)
1 tbs
plain flour
(Contains Gluten, Wheat;)
1
egg
(Contains Egg;)
20 g
butter
(Contains Milk;)
1 tbs
balsamic vinegar
1 tsp
brown sugar
½ cup
boiling water
Nutritional Values
Utensils
Cooking Steps
• Boil the kettle. Half-fill a large saucepan with boiling water, then add a generous pinch of salt. • Peel potato and cut into large chunks. • Cook potato in the boiling water over high heat until easily pierced with a fork, 12-15 minutes. Drain and return to the pan. • Add the butter (for the mash) and milk to potato and season with salt. Mash until smooth. Cover to keep warm.
TIP: Save time and get more fibre by leaving the potato unpeeled.
• Meanwhile, finely chop garlic. Thinly slice leek. • In a shallow bowl, combine the plain flour and paprika spice blend. In a second shallow bowl, whisk egg. In a third shallow bowl, combine panko breadcrumbs and a good drizzle of olive oil (2tbs for 2 people / 1/4 cup for 4 people). • Dip pork schnitzel into flour mixture, followed by egg, and finally in breadcrumbs. Set aside on a plate.
• Set air fryer to 200°C. Place crumbed pork into air fryer basket and cook, turning halfway, until golden and cooked through, 6-8 minutes. Cook in batches if needed.
NO AIR FRYER? 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.
• While the pork is cooking, heat a large frying pan over medium-high heat with the butter (for the veg) and a drizzle of olive oil. • Cook shredded cabbage mix, garlic and leek, stirring until softened, 2-3 minutes. • Add the balsamic vinegar, brown sugar, and a splash of water. Cook, stirring occasionally, until softened, 1-2 minutes. • Stir in baby spinach until wilted. Season to taste.
• In a medium bowl, combine gravy granules, the wholegrain mustard, and the boiling water (1/2 cup for 2P / 1 cup for 4P), whisking, until smooth, 1 minute.
TIP: Wholegrain mustard has a strong flavour – add less if desired.
• Slice pork. • Divide German-style pork schnitzel, mash, and braised cabbage between plates. • Serve with mustard gravy. Enjoy!