Quick Parsley & Parmesan Crumbed Pork
with Apple 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"!
This recipe is under 650kcal per serving.
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
¾ packet
panko breadcrumbs
(Contains Gluten, Wheat; May be present: Soy. )
1 packet
pork schnitzels
1 bag
slaw mix
1 packet
smokey aioli
(Contains Egg; May be present: Milk. )
1
apple
1 sachet
sweet mustard spice mix
(May be present: Gluten, Sulphites. )
1 packet
grated Parmesan cheese
(Contains Milk;)
1 packet
Dijon mustard
Not included in your delivery
olive oil
1 tbs
plain flour
(Contains Gluten;)
¼ tsp
salt
1
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 sweet mustard 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), grated Parmesan cheese and parsley.
• Pull apart the pork schnitzels (they may be stuck together) and dip into the flour mixture, followed by the egg, and finally in the panko breadcrumbs. Transfer to a plate. • Heat a large frying pan over a high heat with enough olive oil to coat the base of the pan. • When the oil is hot, cook the pork schnitzel until golden and cooked through, 1-2 minutes each side. Transfer to a paper towel-lined plate.
• In a large bowl, combine the Dijon mustard, white wine vinegar, brown sugar and a drizzle of olive oil. Season with salt and pepper. • Add the apple and slaw mix 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.
In a large bowl, combine the Dijon mustard, white wine vinegar, brown sugar and a drizzle of olive oil. Season with salt and pepper. Add the apple and slaw mix 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.