Easy crumbed schnitzels packed with lemony flavour are the star of dinner tonight. Our classic potato salad is paired with a fun take on green salad, using two secret ingredients – apple and almonds!
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.
2 unit
potatoes
1 bunch
spring onions
1 bunch
chives
½ unit
apple
1 packet
roasted almonds
(Contains Almond; May be present: Milk, Peanut, Sesame, Soy, Brazil Nut, Hazelnut, Macadamia, Pine Nut, Pistachio, Walnut, Cashew, Pecan. )
½ unit
lemon
2 sachet
lemon pepper seasoning
1 packet
panko breadcrumbs
(Contains Gluten, Wheat; May be present: Soy. )
1 packet
pork schnitzels
½ tub
Dijon mustard
1 tub
mayonnaise
(Contains Egg;)
1 bag
spinach & rocket mix
tbs
olive oil
1.5 tbs
plain flour
(Contains Gluten;)
1 unit
egg
(Contains Egg;)
¼ tsp
salt (for the potato)
½ tsp
honey
Bring a medium saucepan of salted water to the boil. Peel the potato and cut into 2cm chunks. Thinly slice the spring onion. Finely chop the chives. Thinly slice the apple (see ingredients list). Roughly chop the roasted almonds. Zest the lemon (see ingredients list) to get a generous pinch, then slice into wedges.
Add the potato to the saucepan of boiling water and cook until soft when pierced with a knife, 10-12 minutes. Drain and set aside to cool.
While the potato is cooking, combine the salt (for the crumb), lemon pepper spice blend and plain flour in a shallow bowl. In a second shallow bowl, whisk the egg. In a third shallow bowl, combine the lemon zest, panko breadcrumbs and a good pinch of salt and pepper. Dip the pork schnitzels into the flour mixture, followed by the egg, and finally in the panko mixture. Set aside on a plate.
While the potato is cooling, heat a large frying pan over a medium-high heat and add enough olive oil to coat the base of the pan. When the oil is hot, add the crumbed pork and fry until golden and cooked through, 1-2 minutes each side. Transfer to a plate lined with paper towel. TIP: Add extra oil if needed so the pork doesn't stick to the pan. TIP: If your pan is getting crowded, cook in batches for the best results.
In the saucepan or a large bowl, combine the salt (for the potato), Dijon mustard (see ingredients list), mayonnaise, olive oil (2 tsp for 2 people / 1 tbs for 4 people), a good squeeze of lemon juice and a pinch of pepper. Add the potato, spring onion and chives and toss to coat. In a medium bowl, combine the honey, a squeeze of lemon juice and olive oil (1 tbs for 2 people / 2 tbs for 4 people). Add the spinach & rocket mix and apple and toss to coat.
Divide the lemon pepper pork schnitzels, potato salad and green salad between plates. Sprinkle the roasted almonds over the green salad and squeeze the remaining lemon wedges over the pork schnitzels.