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!
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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
Instructions
• 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!