Parsley & Parmesan Crumbed Pork
with Apple & Carrot Slaw
This golden and crunchy crumbed pork will steal the show at dinnertime. Served with a refreshing slaw and our moreish smokey aioli, you'll be wanting to make every night "schnitty night"!
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 bag
parsley
1 unit
apple
1 sachet
Aussie spice blend
¾ packet
panko breadcrumbs
(Contains Gluten, Wheat; May be present: Soy. )
1 packet
grated Parmesan cheese
(Contains Milk;)
1 packet
pork schnitzels
1 tub
Dijon mustard
1 bag
slaw mix
1 packet
smokey aioli
(Contains Egg; May be present: Milk. )
Not included in your delivery
olive oil
1 tbs
plain flour
(Contains Gluten;)
¼ tsp
salt
1 unit
egg
(Contains Egg;)
1 tsp
white wine vinegar
1 tsp
brown sugar
Nutritional Values
Utensils
Instructions
Roughly chop the parsley. Slice the apple into thin matchsticks.
In a shallow bowl, combine the Aussie spice blend, plain flour, the salt and a good pinch of pepper. In a second shallow bowl, whisk the egg. In a third shallow bowl, combine the panko breadcrumbs (see ingredients list), grated Parmesan cheese and parsley.
Pull apart the pork schnitzels (there will be about 2 per person) and dip into the flour mixture, followed by the egg, and finally in the panko breadcrumbs. Set aside on a plate, ready to fry.
Add enough olive oil to cover the base of a large frying pan and heat over a high heat. When the oil is hot, add the crumbed pork and cook until golden and cooked through, 1-2 minutes each side. Transfer to a paper towel-lined plate.
TIP:If your pan is getting crowded, cook in batches for the best result, adding more oil as needed.
In a large bowl, combine the Dijon mustard, white wine vinegar, brown sugar and olive oil (2 tsp for 2 people / 1 tbs for 4 people). Season with salt and pepper and mix well. Add the apple and slaw mix to the dressing and toss to coat.
TIP: Use less Dijon if you are not a fan!
Divide the parsley and Parmesan pork schnitzels and apple slaw between plates. Serve with a dollop of smokey aioli.