Spiced Pork Schnitzel & Sweet Potato Fries
with Smokey Pear Slaw
Who doesn’t love a good pork schnitty? Teamed with creamy slaw and baked sweet potato fries, we bet this will be a real household hit.
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
sweet potato
½
pear
1 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
Not included in your delivery
olive oil
1 drizzle
white wine vinegar
1 tbs
plain flour
(Contains Gluten, Wheat;)
¼ tsp
salt
1
egg
(Contains Egg;)
Nutritional Values
Utensils
Cooking Steps
Preheat oven to 240°C/220°C fan-forced. Cut sweet potato into fries. Place on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. Bake until tender, 20-25 minutes.
TIP: If your oven tray is crowded, divide the fries between two trays.
While the fries are baking, slice pear (see ingredients) into thin sticks. In a large bowl, combine pear and a drizzle of white wine vinegar. Set aside.
In a shallow bowl, combine the plain flour, Aussie spice blend, the salt and a pinch of pepper. In a second shallow bowl, whisk the egg. In a third shallow bowl, place panko breadcrumbs. Pull apart pork schnitzels so you get two per person. Dip pork into flour mixture, then into egg, and finally in breadcrumbs. Set aside on a plate.
Little cooks: Help crumb the schnitzel! Use one hand for the wet ingredients and the other for the dry ingredients so you don't end up with sticky fingers.
In a large frying pan, heat enough olive oil to coat the base over high heat. When oil is hot, cook schnitzels, in batches, until golden and cooked through, 1-2 minutes each side. Transfer to a paper towel-lined plate.
TIP: Add extra oil between batches to prevent the schnitzels from sticking to the pan.
To the bowl with the pear, add slaw mix and 1/2 the smokey aioli. Toss to combine. Season to taste.
Little cooks: Take the lead and help toss the slaw!
Slice pork schnitzels. Divide schnitzel, sweet potato fries and smokey pear slaw between plates. Serve with remaining smokey aioli.