Pork Schnitzel with Parmesan Slaw
Schnitz dinner time! Here at HelloFresh, we’re all for turning Arnold Schwarzenegger’s favourite food into a healthy home cooked delight. Crispy pork schnitzel fits the bill, and we’ve paired it with a fresh crunchy cabbage and Parmesan slaw that’s dressed to impress. With this tasty supper wafting over the next door neighbours’ fence, you may need to make a speedy getaway. “Get to the chopper!”
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
3 cup
white cabbage
1 block
Parmesan cheese
(Contains Milk;)
½
lemon
1 cup
panko breadcrumbs
(Contains Gluten, Wheat; May be present: Soy. )
1 bunch
parsley
4 fillet
pork schnitzels
100 g
green beans
Not included in your delivery
2 tbs
olive oil
1 tbs
white wine vinegar
2 tbs
plain flour
(Contains Gluten, Wheat;)
¼ cup
vegetable oil
¼ cup
milk
(Contains Milk;)
Nutritional Values
Utensils
Cooking Steps
To prepare the ingredients, finely shred the white cabbage and grate the Parmesan cheese. Zest the lemon and cut into wedges. Finely chop the parsley and trim the green beans.
Massage the white cabbage with your fingers in a large bowl to soften slightly and then stir in the Parmesan cheese. In a small bowl or jug whisk the olive oil, juice of one lemon wedge, white wine vinegar and salt and pepper. Pour the dressing through the cabbage slaw and set aside.
Now it’s time to set up your crumbing station. Place the plain flour in a shallow bowl, the milk in a second bowl and the panko breadcrumbs, lemon zest and the parsley in a third bowl. Season the pork schnitzels with salt and pepper then dip in the flour, followed by the milk and finally coat in the breadcrumb mixture. Place on a plate until ready to fry.
Heat the vegetable oil in a medium frying pan over a medium-high heat. Add the schnitzels and cook for 1-2 minutes on each side, or until golden and cooked through. Transfer to a paper towel lined plate to drain.
Meanwhile, bring a small saucepan of water to the boil. Add the green beans and blanch for 2 minutes or until just tender. Drain.
To serve, divide the cabbage slaw, schnitzels and green beans between plates. Serve with the remaining lemon wedges.