Lemon Pepper Pork Schnitzel & Spiced Kumara Fries
with Apple Salad & BBQ Mayo
Who doesn’t love a good crumbed pork? Paired with a crunchy apple salad and baked kumara fries, we bet this will be a real hit in the household tonight.
Keep an eye out... Due to sourcing challenges over the Christmas period, some of the fresh ingredients you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!
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
½
carrot
1 sachet
lemon pepper spice blend
1 packet
panko breadcrumbs
(Contains Gluten(Wheat); )
1 packet
pork schnitzels
1 bag
salad leaves
2
Kumara
1 sachet
Aussie Spice Blend
1
apple
1 packet
BBQ Mayo
Not included in your delivery
olive oil
1 tbs
plain flour
(Contains Gluten; )
1
egg
(Contains Egg; )
1 drizzle
white wine vinegar
Nutrition Values
Utensils
Cooking Steps
Preheat the oven to 220°C/200°C fan-forced. Peel and cut the kumara into fries, then place on a lined oven tray. Drizzle generously with olive oil, sprinkle with the Aussie spice blend and toss to coat. Spread out evenly, then add a dash of water to the tray and roast until tender, 20-25 minutes.
TIP: Leave the kumara unpeeled if you prefer!
While the fries are baking, grate the carrot (see ingredients). Thinly slice the apple.
In a shallow bowl, combine the lemon pepper spice blend and plain flour. In a second shallow bowl, whisk the egg. In a third shallow bowl, place the panko breadcrumbs. Pull apart the pork schnitzels so you get 2 per person. Coat the pork in the flour mixture, followed by the egg and finally the panko breadcrumbs. Transfer to a plate.
Heat a large frying pan over a high heat with enough olive oil to cover the base. Cook the pork schnitzel in batches until golden and cooked through, 1-2 minutes each side. Transfer to a plate lined with paper towel.
TIP: Add extra oil if needed so the pork doesn't stick to the pan.
In a large bowl, add the salad leaves, carrot, apple and a drizzle of white wine vinegar and olive oil. Toss to coat and season to taste.
Slice the lemon pepper crumbed pork. Divide the pork, kumara fries and apple salad between plates. Top with the BBQ mayo to serve.