Quick Parmesan Pork Schnitzels
with Apple Slaw & Smokey Aioli
All the classic flavours in this German-inspired dish play off against each other in the most delightful way. The sweetness of the honey and apple against sharp Parmesan and crunchy coated pork is just lovely!
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
apple
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
1
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
• Slice apple into thin sticks. • 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 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 into the 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.
• 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 apple and slaw mix and toss to coat.
TIP: Use less Dijon mustard if you're not a fan!
• Divide Parmesan pork schnitzels between plates. • Serve with apple slaw and smokey aioli. Enjoy!