Quick Italian Pork Parmigiana
with Carrot Ribbon & Apple Salad
Who doesn’t love a good parmigiana? Baked in a thick gooey layer of Cheddar cheese, this tomato coated and golden crumbed pork will definitely be the star of the evening. Take it to new levels by swapping out your usual side of fries with a fresh and crunchy salad.
The quantities provided above are averages only.
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 packet
panko breadcrumbs
(Contains Gluten(Wheat); )
1 sachet
Nan's Special Seasoning
1 packet
pork schnitzels
2 clove
garlic
1 packet
tomato sugo
1 packet
Shredded Cheddar Cheese
(Contains Milk; )
1
carrot
1
apple
1 packet
Mixed Salad Leaves
Not included in your delivery
olive oil
2 tbs
plain flour
(Contains Gluten; )
1
egg
(Contains Egg; )
1 tsp
brown sugar
20 g
butter
(Contains Milk; )
drizzle
balsamic vinegar
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • 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, combine panko breadcrumbs and Nan's special seasoning. • Dip pork schnitzel into flour to coat, then into egg, and finally in breadcrumbs. Set aside on a plate. • 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, 1-2 minutes each side. Transfer to a lined oven tray.
• Finely chop garlic. • Wipe out and return frying pan to medium heat with a drizzle of olive oil. Cook garlic until fragrant, 1 minute. • Stir in tomato sugo, the brown sugar and the butter. Reduce heat to low and simmer until slightly thickened, 2-3 minutes. Season.
• Top and evenly spread each piece of pork with tomato sauce, then sprinkle with shredded Cheddar cheese. • Bake until cheese is golden, 8-10 minutes. • Meanwhile, using a vegetable peeler, peel carrot into ribbons. • Thinly slice apple. • In a medium bowl, combine mixed salad leaves, carrot, apple, a drizzle of balsamic vinegar and olive oil. Season to taste.
• Slice pork. • Divide carrot ribbon and apple salad between plates • Top with Italian pork parmigiana to serve. Enjoy!