Lemon-Pepper Pork Schnitzel & Radish Salad
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Lemon-Pepper Pork Schnitzel & Radish Salad

Lemon-Pepper Pork Schnitzel & Radish Salad

with Creamy Roast Potato & Beetroot Relish

We’re putting a pep in this pork schnitzel’s step by adding some lemon and pepper seasoning to the golden panko crumb. Serve up with creamy roast baby potatoes to really make this dish dance and you’ll be bounding to the dinner table in excitement.

This recipe is under 650kcal per serving.

Due to local availability, the ingredients you receive may be a little different to what’s pictured. It’ll be just as delicious, just follow your recipe card

Tags:
Calorie Smart
Over 30g protein
Allergens:
Gluten
Egg
Gluten(Wheat)
Soy

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

Total Time35 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount

1 packet

baby potatoes

2

radish

1 packet

panko breadcrumbs

(Contains Gluten(Wheat); )

1 sachet

lemon pepper spice blend

1 packet

pork schnitzels

1 bag

Mixed Salad Leaves

1 packet

Dill & Parsley Mayonnaise

(Contains Egg, Soy; )

1 packet

Beetroot Relish

Not included in your delivery

olive oil

2 tbs

plain flour

(Contains Gluten; )

¼ tsp

salt

1

egg

(Contains Egg; )

drizzle

white wine vinegar

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Nutrition Values

Energy (kJ)2655 kJ
Fat26.8 g
of which saturates5.9 g
Carbohydrate58.3 g
of which sugars9.8 g
Protein38 g
Sodium720 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Baking Tray
Baking Paper
Large Frying Pan

Cooking Steps

1
1

• Preheat oven to 240°C/220°C fan-forced. Halve baby potatoes. • Place potatoes on lined oven tray. Drizzle with olive oil, season with salt and pepper and toss to coat. • Roast until tender, 25-30 minutes.

2
2

• Meanwhile, thinly slice radish. • In a shallow bowl, combine the plain flour and the salt. In a second shallow bowl, whisk the egg. In a third shallow bowl, combine panko breadcrumbs and lemon pepper spice blend. • Separate pork schnitzels (if stuck together) to get two per person.

3
3

• Coat pork first in the flour, followed by the egg and finally the breadcrumb mixture. Transfer to a plate.

4
4

• When the potatoes have 5 minutes remaining, heat a large frying pan over high heat with enough olive oil to coat the base. • When oil is hot, cook pork schnitzels in batches, until golden and cooked through, 1-2 minutes each side. Transfer to a paper towel-lined plate.

5
5

• In a large bowl, combine radish, mixed salad leaves and a drizzle of white wine vinegar and olive oil. Season to taste. • To the tray with the roast potatoes, add dill & parsley mayonnaise and toss to combine. Season with salt and pepper.

6
6

• Slice pork schnitzel. • Divide lemon-pepper pork schnitzels, creamy roast potatoes and radish salad between plates. • Serve with beetroot relish. Enjoy!