Pork Schnitzel
with Apple, Mint & Parmesan Salad
All the classic flavours in this German-inspired dish play off against each other in a most delightful way. The sweetness of the honey and apple against sharp Parmesan and crunchy pork is just lovely!
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 packet
panko breadcrumbs
(Contains Gluten, Wheat; May be present: Soy. )
1 packet
pork schnitzels
1 bag
mixed salad leaves
1
apple
1 block
Parmesan cheese
(Contains Milk;)
1 bunch
mint
Not included in your delivery
2 tbs
plain flour
(Contains Gluten, Wheat;)
1
egg
(Contains Egg;)
olive oil
1 tsp
honey
2 tsp
white wine vinegar
Nutritional Values
Utensils
Cooking Steps
Thinly slice the red apple into wedges. Shave the Parmesan cheese into pieces using a vegetable peeler. Pick the mint leaves.
Place the plain flour and a good pinch of salt and pepper in the first shallow bowl. In the second shallow bowl, add the egg with a dash of water and whisk well. In the third shallow bowl, place the panko breadcrumbs. TIP: If you don’t have an egg, replace it with 2 tbs milk.
Dip each pork schnitzel fillet into the plain flour, then into the whisked egg, and then into the panko breadcrumbs. Set the crumbed schnitzel 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. Fry the pork schnitzel for 1-2 minutes on each side, or until golden on the outside and cooked through. Place the fried schnitzel on a paper towel lined plate to soak up the excess oil. Wipe the frying pan clean and repeat the process with the remaining schnitzel, adding extra oil if required.
Combine the mixed salad leaves, apple, mint and shaved Parmesan cheese in a large bowl. In a small jug combine a drizzle of olive oil, the honey and the white wine vinegar. Season with a pinch of salt and pepper and toss to coat. TIP: Dress the salad just before serving to prevent soggy leaves.
Divide the pork schnitzels and apple, mint & parmesan salad between plates.