Chimichurri Pork Schnitzel & Veggie Fries
with Tomato Salad & Garlic Dip
Who doesn’t love a good crumbed pork? Paired with a dollop of punchy garlic dip and colourful, baked veggie fries, 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.
The current labour shortages have impacted availability of ingredients across the entire food supply chain. 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
parsnip
1
courgette
1
beetroot
1 sachet
Chimichurri Seasoning
¾ packet
panko breadcrumbs
(Contains Gluten(Wheat); )
1 packet
pork schnitzels
1
tomato
1 bag
Mixed Leaves
1 packet
Garlic Dip
(May be present Gluten, Egg, Fish, Milk, Sesame, Soy, Almond, Cashew, Brazil Nut, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )
Not included in your delivery
olive oil
½ tbs
plain flour
(Contains Gluten; )
¼ tsp
salt
1
egg
(Contains Egg; )
1 drizzle
white wine vinegar
Nutrition Values
Utensils
Cooking Steps
Preheat oven to 240°C/220°C fan-forced. Cut parsnip, courgette and beetroot into fries. Place the veggie fries on a lined tray. Drizzle with olive oil, season with salt and toss to coat. Spread out evenly, then bake until tender, 20-25 minutes.
In a shallow bowl, combine chimichurri seasoning, the plain flour and the salt. In a second shallow bowl, whisk the egg. In a third shallow bowl, place panko breadcrumbs (see ingredients). Pull apart pork schnitzels so you get 2 per person. Coat pork first in flour mixture, followed by the egg and finally the panko breadcrumbs. Transfer to a plate.
Slice tomato into wedges.
When the veggie fries have 10 minutes cook time remaining, heat a large frying pan over high heat with enough olive oil to cover the base. Cook pork in batches until golden and cooked through, 2-3 minutes each side. Transfer to a plate lined with paper towel.
In a medium bowl, combine mixed leaves, tomato and a drizzle of white wine vinegar and olive oil. Season to taste.
Divide chimichurri pork schnitzels, veggie fries and tomato salad between plates. Serve with garlic dip.