Herby Pork Schnitzel & Sweet Potato Fries
with Apple Salad & Tartare Sauce
With hints of sweetness, spice and earthiness, dried oregano transforms these schnitzels into something special. The apple salad is a textural treat, and the slightly tangy tartare sauce is the perfect match for the hand cut sweet potato fries.
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
sweet potato
1
apple
½
carrot
1 packet
panko breadcrumbs
(Contains Gluten, Wheat; May be present: Soy. )
½ sachet
dried oregano
1 packet
pork schnitzels
1 bag
mixed salad leaves
1 packet
tartare sauce
(Contains Egg;)
Not included in your delivery
1
olive oil
½ tsp
honey
2 tbs
plain flour
(Contains Gluten, Wheat;)
1 tsp
salt
1
egg
(Contains Egg;)
1 tsp
vinegar (balsamic or white wine)
Nutritional Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Cut sweet potato into fries. • Place fries on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Bake until tender, 20-25 minutes.
TIP: If your oven tray is crowded, divide the fries between two trays.
• Meanwhile, thinly slice apple. • Grate carrot (see ingredients).
• In a large bowl, combine the honey, vinegar and a drizzle of olive oil. • Season with salt and pepper, then mix to combine. Set aside.
• In a shallow bowl, combine the plain flour, the salt and a good pinch of pepper. • In a second shallow bowl, whisk the egg. • In a third shallow bowl, combine panko breadcrumbs and dried oregano (see ingredients). • Separate pork schnitzels to get two per person. Dip pork into seasoned flour to coat, then into egg and finally into panko mixture. Transfer to a plate.
• In a large frying pan, heat enough olive oil to coat the base over high heat. • When oil is hot, cook crumbed pork, in batches, until golden and cooked through, 1-2 minutes each side. Transfer to a paper towel-lined plate. • Meanwhile, add apple, carrot and mixed salad leaves to the bowl with the dressing. Toss to coat.
TIP: Add extra oil if needed so the schnitzel does not stick to the pan.
• Divide herby pork schnitzel, sweet potato fries and apple salad between plates. • Serve with tartare sauce. Enjoy!