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"!
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 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, Wheat;)
¼ tsp
salt
1 unit
egg
(Contains Egg;)
1 tsp
white wine vinegar
1 tsp
brown sugar
Nutritional Values
Utensils
Cooking Steps
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.