Pork Jägerschnitzel & Creamy Mushroom Sauce
with Cheesy Potato Mash & Apple Salad
Jägerschnitzel, a hearty German delight, pairs tender breaded pork with a rich mushroom sauce that's perfect for a cozy feast. Potato mash soaks up extra sauce, and acts as the ideal accompaniment for this dreamy combo
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
2
potato
1
apple
1 packet
button mushrooms
1 sachet
Kiwi Spice Blend
1 packet
panko breadcrumbs
(Contains Gluten(Wheat); )
1 packet
pork schnitzels
½ packet
cream
(Contains Milk; )
1 sachet
Chicken-Style Stock Powder
1 packet
Mixed Salad Leaves
1 packet
Cheddar cheese
(Contains Milk; )
Not included in your delivery
olive oil
40 g
butter
(Contains Milk; )
2 tbs
milk
(Contains Milk; )
2 tbs
plain flour
(Contains Gluten; )
1
egg
(Contains Egg; )
drizzle
white wine vinegar
Nutrition Values
Utensils
Cooking Steps
• Boil the kettle. Half-fill a large saucepan with boiling water, then add a generous pinch of salt. • Peel potato and cut into large chunks. • Cook potato in the boiling water, over high heat, until easily pierced with a fork, 12-15 minutes. Drain and return to the pan. • Add the butter, milk and shredded Cheddar cheese to potato and season with salt. Mash until smooth. Cover to keep warm.
TIP: Save time and get more fibre by leaving the potato unpeeled.
• Meanwhile, thinly slice apple and button mushrooms. • In a shallow bowl, combine the plain flour and a pinch of salt. In a second shallow bowl, whisk the egg. In a third shallow bowl, combine panko breadcrumbs and Kiwi spice blend. • Separate pork schnitzels (if stuck together) to get two per person. • Coat pork in flour mixture, followed by the egg and finally the 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.
TIP: Ensure the oil is hot before cooking the pork schnitzels for best results.
• Wipe out frying pan and return to medium-high heat with a drizzle of olive oil. Cook mushrooms until browned and softened, 8-10 minutes. • Remove pan from heat, add cream (see ingredients), Dijon mustard (see ingredients) and chicken-style stock powder and stir to combine. Season to taste.
TIP: If your children do not like mushrooms, remove mushrooms from the pan and stir through the adult's portion only when serving. ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~
• Meanwhile, combine mixed salad leaves, apple and a drizzle of white wine vinegar and olive oil in a medium bowl. Season to taste.
• Slice pork schnitzel. • Divide cheesy potato mash, pork schnitzels and creamy sauce for the kid's portion. • Plate up the adult's portion with remaining mash, pork schnitzel, creamy mushroom sauce and apple salad. Enjoy!