Parmesan Pork Schnitzels
with Cucumber Slaw & Smokey Aioli
Laced with Parmesan for the perfect balance of fresh and rich flavours, you'll be wanting to make every night "schnitty night" once you try this golden, crunchy crumbed pork number. Team with a slightly sweet and tangy slaw.
This recipe is under 650kcal per serving and under 40g carbohydrates 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
cucumber
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 sachet
Aussie spice blend
1 packet
Parmesan cheese
(Contains Milk;)
1 packet
Dijon mustard
Not included in your delivery
olive oil
1 tbs
plain flour
(Contains Gluten;)
1
egg
(Contains Egg;)
1 tsp
white wine vinegar
1 tsp
brown sugar
Nutritional Values
Utensils
Instructions
• Thinly slice cucumber into half-moons. • In a shallow bowl, combine Aussie spice blend, the plain flour and a good pinch of salt and pepper. In a second shallow bowl, whisk the egg. In a third shallow bowl, combine the panko breadcrumbs (see ingredients) and shaved Parmesan cheese. • Pull apart pork schnitzels (they may be stuck together), then dip into the flour mixture to coat, then into the egg, and finally in panko mixture. Transfer to a plate.
• In a large frying pan, heat enough olive oil to coat the base over high heat. When oil is hot, cook pork until golden on the outside and cooked through, 1-2 minutes each side. Transfer to a paper towel-lined plate.
TIP: Add extra oil between batches if necessary.
• In a large bowl, combine Dijon mustard, the white wine vinegar, the brown sugar and a drizzle of olive oil. Season with salt and pepper. • Add cucumber and slaw mix. Toss to coat.
TIP: Use less Dijon mustard if you're not a fan!
Little cooks: Lend a hand by combining the ingredients for the dressing, and tossing the slaw.
• Divide Parmesan pork schnitzels between plates. • Serve with cucumber slaw and smokey aioli. Enjoy!