Cheesy Pork Schnitzel & Mustard Sauce
with Herby Potatoes & Cucumber Cos Salad
It’s that time of the week, schnitty night! We’ve been looking forward to showing off this one. A cheesy crumb coats and cooks onto pork to transform it into the ultimate pork schnitzel, especially when drizzled in a creamy mustard sauce.
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
potato
1 packet
Dill & Parsley Mayonnaise
(Contains Egg, Soy; )
1 sachet
Aussie Spice Blend
1 packet
Grated Parmesan Cheese
(Contains Milk; )
1 packet
panko breadcrumbs
(Contains Gluten(Wheat); )
1 packet
pork schnitzels
1 packet
Dijon mustard
½ packet
cream
(Contains Milk; )
1 packet
Shredded Cheddar Cheese
(Contains Milk; )
1
cucumber
1 head
cos lettuce
1 packet
Balsamic & Olive Oil Dressing
1 packet
parsley
Not included in your delivery
olive oil
1
egg
(Contains Egg; )
¼ cup
water
Nutrition Values
Utensils
Instructions
• Boil the kettle. Half-fill a medium saucepan with boiling water, then add a generous pinch of salt. Cut potato into large chunks. • Cook potato in the boiling water, over high heat, until easily pierced with a fork, 12-15 minutes. Drain and return to saucepan. • Add dill & parsley mayonnaise and stir to combine. Season with salt and pepper.
TIP: Add a splash of water if the potato looks dry!
• Meanwhile, in a shallow bowl, whisk Aussie spice blend, a pinch of salt and the egg until combined. • In a second shallow bowl, place grated Parmesan cheese and panko breadcrumbs. • Dip pork schnitzels into the egg mixture, then the Parmesan-panko breadcrumbs. Set aside on a plate. • Heat a large frying pan over medium-high heat with enough olive oil to cover the base. • When oil is hot, cook pork schnitzel in batches until golden and cooked through, 1-2 minutes each side. Transfer to a paper towel-lined plate.
• Wipe out frying pan and return to medium heat with a drizzle of olive oil. Cook dijon mustard, cream (see ingredients), shredded Cheddar cheese and the water and cook, stirring, until warmed through, 1 minute. Season with pepper.
• Thinly slice cucumber into half-moons. Roughly chop cos lettuce. • In a medium bowl, combine cos, cucumber and balsamic & olive oil dressing. Tear in parsley and season to taste. • Divide herby potatoes, cucumber cos salad and cheesy pork schnitzel between plates. • Pour mustard sauce over pork to serve. Enjoy!