Quick Parmesan Pork Schnitzels & Dijon Apple Slaw
with Garlic Aioli
All the classic flavours in this German-inspired dish play off against each other in the most delightful way. The sweetness of the apple against the sharp Parmesan and crunchy coated pork is just lovely!
This recipe is under 650kcal per serving and under 40g carbohydrates per serving.
We’ve replaced the smokey aioli in this recipe with garlic aioli due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!
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
1
apple
1 sachet
Aussie spice blend
1 packet
panko breadcrumbs
(Contains Gluten, Wheat; May be present: Soy. )
1 packet
Parmesan cheese
(Contains Milk;)
1 packet
pork schnitzels
1 packet
Dijon mustard
1 packet
baby spinach leaves
1 packet
slaw mix
1 packet
garlic aioli
(Contains Egg;)
Not included in your delivery
olive oil
1 tbs
plain flour
(Contains Gluten, Wheat;)
1
egg
(Contains Egg;)
1 tsp
white wine vinegar
1 tsp
brown sugar
Nutritional Values
Utensils
Cooking Steps
• Thinly slice apple. • In a shallow bowl, combine Aussie spice blend, the plain flour and a good pinch of salt and pepper. In a second shallow bowl, whisk the egg. In a third shallow bowl, combine panko breadcrumbs and Parmesan cheese. • Pull apart pork schnitzels (they may be stuck together), then dip into the flour mixture to coat, then into the egg and finally into the panko mixture.
Little cooks: Help crumb the pork! Use one hand for the wet ingredients and the other for the dry ingredients to avoid sticky fingers! Make sure to wash your hands well afterwards.
• In a large frying pan, heat enough olive oil to coat the base over high heat. When oil is hot, cook pork until golden on the outside and cooked through, 1-2 minutes each side. Transfer to a paper towel-lined plate.
• In a large bowl, combine Dijon mustard, the white wine vinegar, brown sugar and a drizzle of olive oil. Season with salt and pepper. • Add apple, baby spinach leaves and slaw mix. Toss to coat.
TIP: Use less Dijon mustard if you're not a fan! Little cooks: Take the lead by tossing the slaw!
• Slice pork schnitzels. • Divide Parmesan pork schnitzels between plates. • Serve with Dijon apple slaw and garlic aioli. Enjoy!