Bombay Pork Schnitzel
with Cauliflower Roast Veggie Toss & Garlic Yoghurt
Flavour pow, flavour bam, flavour crunch! This schnitty has it all, a world of tastes from our curry powder and Mumbai spice, cooled off in a yoghurt and veggie toss. The fluffy white tufts of roasted cauliflower rounds everything out.
This recipe is under 650kcal per serving and under 40g carbohydrates per serving.
The recent wet and cold weather across New Zealand has impacted our regular supply of fresh ingredients and as such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!
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
1 portion
cauliflower
1
carrot
1 sachet
curry powder
¾ packet
panko breadcrumbs
(Contains Gluten(Wheat); )
1 packet
pork schnitzels
1 bag
baby spinach leaves
2 clove
garlic
1 packet
Greek-Style Yoghurt
(Contains Milk; )
1 sachet
Mumbai Spice Blend
Not included in your delivery
olive oil
½ tbs
plain flour
(Contains Gluten; )
1
egg
(Contains Egg; )
1 drizzle
white wine vinegar
Nutrition Values
Utensils
Instructions
• Preheat oven to 220ºC/200ºC fan-forced. • Cut cauliflower into small florets. Cut carrot into bite-sized chunks. • Place veggies on a lined oven tray. Sprinkle over curry powder, drizzle with olive oil and season with salt. • Toss to coat, spread out evenly, then roast until tender and brown around edges, 20-25 minutes.
• Meanwhile, finely chop garlic. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook garlic until fragrant, 1 minute. • Transfer garlic oil to a small bowl, then add Greek-style yoghurt and stir to combine. Season to taste.
• In a shallow bowl, combine 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) and Mumbai spice blend. • Pull apart pork schnitzels so you get 2 per person. Coat pork in flour mixture, followed by the egg, and finally panko breadcrumbs. Transfer to a plate.
• When veggies have 5 minutes remaining, heat a large frying pan over high heat with enough olive oil to coat the base. • Cook pork schnitzel in batches until golden and cooked through, 2-3 minutes each side. Transfer to a paper towel-lined plate.
• When the roasted veggies are done, add baby spinach leaves and a drizzle of white wine vinegar to the oven tray. Toss to combine.
• Slice pork schnitzel. • Divide Bombay pork schnitzel and cauliflower roast veggie toss between plates. • Dollop with garlic yoghurt to serve. Enjoy!