Parmesan-Crumbed Pork Schnitzel
with Celery Slaw & Creamy Pesto Dressing
It's easy to whip up a classic pork schnitzel at home, and we're going to show you how! Make it a meal with a crunchy, tangy slaw, studded with almonds and celery, plus some pesto dressing for dipping. Delicious!
Unfortunately, this week's shredded cabbage was in short supply, so we've replaced it with slaw mix. Don't worry, the recipe will be just as delicious, just be sure to follow your recipe card!
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 stalk
celery
1 packet
panko breadcrumbs
(Contains Gluten; )
1 packet
pork schnitzels
1 packet
flaked almonds
(Contains Almond; May be present Gluten, Peanut, Sesame, Milk, Soy. )
1 bag
super slaw
1 packet
creamy pesto dressing
(Contains Soy; )
1 sachet
Aussie Spice Blend
1 packet
Grated Parmesan Cheese
(Contains Milk; )
Not included in your delivery
1
olive oil
2 tbs
plain flour
(Contains Gluten; )
1
egg
(Contains Egg; )
1 drizzle
white wine vinegar
Nutrition Values
Utensils
Instructions
• Grate the carrot. Thinly slice celery.
Little cooks: Older kids can help grate the carrot under adult supervision.
• In a shallow bowl, combine the plain flour and a pinch of salt and pepper. • In a second shallow bowl, whisk the egg. • In a third shallow bowl, combine panko breadcrumbs, Aussie spice blend and grated Parmesan cheese.
Little cooks: Kids can help with cracking and whisking the egg.
• Coat pork schnitzels first in the flour, followed by the egg and finally the panko-Parmesan crumb. Transfer to a plate.
Little cooks: Help crumb the pork! Use one hand for the wet ingredients and the other for dry.
• Heat a large frying pan over medium-high heat. Toast flaked almonds, tossing, until golden, 2-3 minutes. Transfer to a bowl. • Return the frying pan to medium-high heat with enough olive oil to cover 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.
• Meanwhile, combine super slaw, carrot, celery and a drizzle of white wine vinegar and olive oil in a large bowl. Season with salt and pepper and toss to combine.
• Slice pork schnitzels. • Divide Parmesan-crumbed pork schnitzel and celery slaw between plates. • Garnish slaw with toasted almonds. Serve with creamy pesto dressing. Enjoy!