Nonna's Cheesy Pork Cotoletta & Tomato Salad
with Dill-Parsley Mayo
This pork cotoletta is extra special, with our garlic & herb seasoning cooked right into the cheesy crumb! It doesn’t need fancy accompaniments, a fresh tomato and balsamic salad is the perfect pairing. You’ll be thanking Nonna for sharing her best kept culinary secrets.
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 sachet
Garlic & Herb Seasoning
1 packet
panko breadcrumbs
(Contains Gluten(Wheat); )
2 packet
Grated Parmesan Cheese
(Contains Milk; )
1 packet
pork schnitzels
½ packet
Cherry Tomatoes
1 packet
spinach & rocket mix
1 packet
Balsamic Glaze
(Contains Sulphites; )
1 packet
Dill & Parsley Mayonnaise
(Contains Egg, Soy; )
Not included in your delivery
olive oil
1 tbs
plain flour
(Contains Gluten; )
¼ tsp
salt
1
egg
(Contains Egg; )
Nutrition Values
Utensils
Instructions
• In a shallow bowl, combine the plain flour, salt, garlic & herb seasoning and a pinch of pepper. In a second shallow bowl, whisk the egg. In a third shallow bowl, place panko breadcrumbs, olive oil (2tbs for 2 people / 1/4 cup for 4 people). and Parmesan cheese (reserve some Parmesan for garnish!). • Pull apart pork schnitzels so you get 2 per person. Dip pork into flour mixture, followed by egg and finally in panko breadcrumbs. Set aside.
TIP: No air fryer? Leave the oil out of the panko mixture.
• Set air fryer to 200°C. • Place pork schnitzel into air fryer basket and cook, turning halfway through, until golden and cooked through, 6-8 mins (cook in batches if needed).
TIP: No air fryer? In a large frying pan, heat enough olive oil to coat the base over high heat. Cook pork schnitzel in batches, until golden and cooked through, 1-2 minutes each side. Transfer to a paper towel-lined plate. TIP: Add extra oil if needed so the schnitzel does not stick to the pan.
• In a large bowl, combine spinach & rocket mix, cherry tomatoes (slice if preferred) and balsamic glaze. Season and toss to combine.
• Divide cherry tomato salad and Italian pork cottoletta between child and adult portion. • Top salad with remaining Parmesan. • Serve with dill & parsley mayonnaise. Enjoy!