Mumbai Crumbed Pork
with Spiced Roast Veggie Toss & Yoghurt
A crumbed pork schnitzel is a classic that we’ll never get tired of - but who’s in for a flavour twist? We are! Let’s throw warm Mumbai spices right into the crumb, and serve it alongside spiced roast veggies and cooling yoghurt. Yum!
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
carrot
1
parsnip
1
Kumara
1
potato
1 sachet
Sri Lankan spice blend
1 sachet
Mumbai Spice Blend
1 packet
panko breadcrumbs
(Contains Gluten(Wheat); )
1 packet
pork schnitzels
1 packet
baby leaves
1 packet
Greek-Style Yoghurt
(Contains Milk; )
Not included in your delivery
olive oil
2 tbs
plain flour
(Contains Gluten; )
1
egg
(Contains Egg; )
drizzle
white wine vinegar
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. Cut carrot, parsnip, kumara and potato into bite-sized chunks. • Place veggies on a lined oven tray and sprinkle over Sri Lankan spice blend. Drizzle with olive oil and season with salt and pepper. • Toss to coat, spread out evenly, then roast until tender, 20-25 minutes.
• Meanwhile, combine the plain flour and a pinch of salt in a shallow bowl. In a second shallow bowl, whisk the egg. In a third shallow bowl, combine Mumbai spice blend and panko breadcrumbs. • Separate pork schnitzels (if stuck together) to get two per person. Coat pork first in flour mixture, followed by the egg and finally spiced breadcrumbs. Transfer to a plate.
• Heat a large frying pan over medium-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 and season with a pinch of salt. • Add baby leaves to the roasted veggies with a drizzle of white wine vinegar and toss to combine. Season to taste.
TIP: Ensure the oil is hot before cooking the pork schnitzels for best results.
• Divide spiced roast veggies and Mumbai crumbed pork between plates. • Top with a dollop of Greek-style yoghurt to serve. Enjoy!
Little cooks: Add the finishing touch by dolloping over the yoghurt!