Pork Schnitzels & Creamy Peppercorn Sauce
with Wedges & Garden Bacon Salad
Get some more pork on your fork with this delicious schnitty number! To perfectly complement the pork, whip up a super easy pepper sauce and pair this protein with crispy potato wedges and a simple garden salad.
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
2
potato
2 clove
garlic
1
cucumber
1 packet
mixed salad leaves
1 sachet
garlic & herb seasoning
1 packet
panko breadcrumbs
(Contains Gluten, Wheat; May be present: Soy. )
1 packet
pork schnitzels
1 packet
light cooking cream
(Contains Milk;)
1 packet
diced bacon
(May be present: Soy. )
Not included in your delivery
olive oil
1 tablespoon (tbsp)
plain flour
(Contains Gluten, Wheat;)
1
egg
(Contains Egg;)
¼ tsp
cracked black pepper
drizzle
vinegar (balsamic or white wine)
Nutritional Values
Utensils
Instructions
• Preheat oven to 240°C/220°C fan-forced. • Cut potato into wedges, then place potato on a lined oven tray. Drizzle with olive oil and season with salt. • Toss to coat, spread out evenly, then bake until tender, 25-30 minutes.
TIP: If your oven tray is crowded, divide the wedges between two trays.
• Meanwhile, finely chop garlic. • Roughly chop cucumber. • In a large bowl, combine cucumber and mixed salad leaves. Set aside. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook diced bacon, breaking up with a spoon, until golden, 4-6 minutes. Transfer to a bowl.
• In a shallow bowl, combine the plain flour and garlic & herb seasoning, then season with a pinch of salt. In a second shallow bowl, whisk the egg. In a third shallow bowl, place panko breadcrumbs. • Coat pork schnitzels in the flour mixture, followed by the egg and finally the panko breadcrumbs. Transfer to a plate.
• In a large frying pan, heat enough olive oil to coat the base over high heat. • Cook pork schnitzel in batches, until golden and cooked through, 1-2 minutes each side. Transfer to a paper towel-lined plate.
• Wash the frying pan, then return to medium-low heat with a drizzle of olive oil. Cook garlic until fragrant, 1 minute. • Add light cooking cream and the cracked black pepper, then cook until warmed and fragrant, 1-2 minutes. Season to taste with salt.
• Add a drizzle of white wine vinegar and olive oil to the salad. Sprinkle with diced bacon. Toss to coat. • Divide pork schnitzels between plates and spoon over creamy peppercorn sauce. • Serve with wedges and garden salad. Enjoy!