Easy BBQ Pork Schnitzel
with Garden Salad & Sriracha Mayo
Who doesn’t love a good pork schnitzel? Coated with a smokey BBQ-spiced crumb, paired with a refreshing garden salad and a supercharged sriracha mayo, we bet this will be a real hit in the household tonight.
This recipe is under 650kcal per serving and under 30g carbohydrates per serving.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
Ingredients
2
radish
1
tomato
1 packet
mayonnaise
(Contains Egg; )
1 packet
sriracha
(May be present Egg, Gluten, Sesame, Fish, Soy, Milk, Almond, Cashew, Brazil Nut, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )
1 sachet
barbecue seasoning
¾ packet
panko breadcrumbs
(Contains Gluten; )
1 packet
pork schnitzels
1 bag
Mixed Salad Leaves
Not included in your delivery
olive oil
1 tbs
plain flour
(Contains Gluten; )
1
egg
(Contains Egg; )
1 drizzle
white wine vinegar
Nutrition Values
Utensils
Instructions
• Thinly slice radish. Roughly chop tomato. • In a small bowl, combine mayonnaise and sriracha, then season with salt and pepper. Set aside.
• In a shallow bowl, combine barbecue seasoning, the plain flour and a pinch of salt. • In a second shallow bowl, whisk the egg. • In a third shallow bowl, place panko breadcrumbs (see ingredients). • Coat pork schnitzel first in the spice mixture, followed by the egg and finally in breadcrumbs. Transfer to a plate.
• Heat a large frying pan over medium-high heat with enough olive oil to cover the base. Cook crumbed pork in batches, until golden and cooked through, 1-2 minutes each side. Transfer to a paper towel-lined plate. • In a medium bowl, combine mixed salad leaves, radish, tomato and a drizzle of white wine vinegar and olive oil. Season with salt.
• Slice BBQ pork schnitzels. • Divide garden salad and pork between plates. • Drizzle over sriracha mayo to serve. Enjoy!