Homestyle Crumbed Pork & Apple Slaw
with Lemony Crushed Potatoes
Pork, potatoes and slaw - the classic combo that proves simple pleasures always win. We’ve thrown in a few flavour bombs to amp things up; our smokey All-American seasoning in the crumb, a lemony twist on the hot crushed potatoes, and refreshing and sweet apple mixed through the slaw.
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Ingredients
2
Potato
1 stalk
Celery
1
Apple
2 clove
Garlic
½
Lemon
1 sachet
vegetable stock powder
1 packet
pork schnitzels
1 sachet
All-American Spice Blend
1 packet
panko breadcrumbs
(Contains Gluten(Wheat); )
1 packet
Grated Parmesan Cheese
(Contains Milk; )
1 packet
Shredded Cabbage Mix
1 packet
mayonnaise
(Contains Egg; )
Not included in your delivery
olive oil
20 g
butter
(Contains Milk; )
2 tbs
plain flour
(Contains Gluten; )
1
egg
(Contains Egg; )
drizzle
white wine vinegar
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. Thinly slice celery. Thinly slice apple into sticks. Finely chop garlic. Slice lemon into wedges. • Cook potato in the boiling water, over high heat, until easily pierced with a fork, 12-15 minutes. Drain.
• In a shallow bowl, combine the plain flour, All-American spice blend, a pinch of salt and pepper. In a second shallow bowl, whisk the egg. In a third shallow bowl, place panko breadcrumbs and grated parmesan cheese. • Dip pork into flour mixture to coat, followed by the egg, and finally in breadcrumbs. Set aside on a plate.
• Return frying pan to medium-high heat with enough olive oil to cover base. • Cook pork schnitzel in batches until golden and cooked through, 1-2 minutes each side. Transfer to a paper towel-lined plate.
TIP: Ensure the oil is hot before cooking the pork schnitzels for best results!
• When potatoes are done, return saucepan to medium-high heat, add garlic and the butter, and cook, stirring, until fragrant, 1 minute. • Add a generous squeeze of lemon juice and vegetable stock powder. Stir to combine, then remove from heat. • Add potato to the pan and toss to coat. Lightly crush with a fork. Cover to keep warm.
TIP: Add a splash of water if the potato looks dry!
• In a large bowl combine apple, celery, shredded cabbage mix, a drizzle of vinegar and olive oil. Season to taste.
• Divide All-American pork schnitzel, lemon crushed potatoes and apple slaw between plates. • Serve with mayonnaise and remaining lemon wedges. Enjoy!