Herby Crumbed Pork & Cheesy Bacon Wedges
with Celery Salad & Mustard Mayo
This meal is all about the generous protein and carb additions. You've got super cheesy savoury bacon wedges that are cooked to perfection in the oven teamed with herby crumbed pork and finished with a sweet salad. Every bite packs major flavour punch!
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
1 packet
diced bacon
(May be present: Soy. )
1 packet
Cheddar cheese
(Contains Milk;)
1 packet
celery
1 packet
Herb Crumbing Mix
(Contains Gluten, Wheat; May be present: Milk, Peanut, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut. )
1 packet
pork schnitzels
1 packet
baby spinach leaves
1 packet
Mustard Mayo
(Contains Egg; May be present: Milk. )
Not included in your delivery
olive oil
2 tbs
plain flour
(Contains Gluten, Wheat;)
¼ tsp
salt
1
egg
(Contains Egg;)
1 tsp
honey
drizzle
vinegar (balsamic or white wine)
Nutritional Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Cut potato into wedges. • Place wedges on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Bake until just tender, 20 minutes.
• Remove tray from oven and sprinkle diced bacon and Cheddar cheese over wedges (you may need to break up the bacon with your hands). • Bake until wedges are tender and cheese is melted, a further 7-10 minutes.
• Meanwhile, finely chop celery. • In a shallow bowl, combine the plain flour and salt. In a second shallow bowl, whisk the egg. In a third shallow bowl, place herb crumbing mix. Separate pork schnitzels. • Dip pork into flour mixture to coat, then into egg and finally in crumbing mix. Set aside on a plate.
• When the fries 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, turning, 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 the honey and a drizzle of vinegar and olive oil. Add baby spinach leaves and celery then toss to coat. Season with salt and pepper.
• Slice pork. • Divide herby crumbed pork, cheesy bacon wedges and celery salad between plates. • Serve with mustard mayo. Enjoy!