All the classic flavours in this German-inspired dish play off against each other in the most delightful way. The sweetness of the honey and apple against sharp Parmesan and crunchy coated pork is just lovely!
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
2 packet
panko breadcrumbs
(Contains Gluten(Wheat); )
1 packet
pork schnitzels
1 bag
salad leaves
2 unit
apple
⅔ packet
Shaved Parmesan Cheese
(Contains Milk; )
1 bunch
mint
2 unit
cucumber
2 packet
pecans
(Contains Tree Nuts; May be present Gluten, Sesame, Milk, Soy, Peanut. )
1 tub
Smokey Aioli
(Contains Egg, Soy; )
⅓ cup
plain flour
(Contains Gluten; )
2 unit
egg
(Contains Egg; )
olive oil
2 tsp
honey
2 tbs
vinegar (white wine or red wine)
2 tsp
salt
Thinly slice the apple. Pick and thinly slice the mint leaves (if using). Slice the cucumber into half-moons.
In a shallow bowl, combine the salt, plain flour and a good pinch of pepper. In a second shallow bowl, whisk the eggs. In a third shallow bowl, place the panko breadcrumbs.
Separate the pork schnitzels (there are 8 in the packet). Dip each pork schnitzel first into the plain flour, followed by the egg and finally into the panko breadcrumbs. Set aside on a plate.
Heat a large frying pan over a medium-high heat. Add the pecans and toast for 3-4 minutes or until fragrant. Transfer to a plate. Return the frying pan to a high heat with enough olive oil to coat the base. When the oil is hot, add 1/2 the crumbed pork and cook for 1-2 minutes on each side, or until golden and cooked through. Transfer to a plate lined with paper towel to drain. Repeat with the remaining schnitzels. TIP: Add extra oil between batches if necessary.
TIP: Reserve some salad without mint for the kids if they are not fans! In a large bowl, combine the honey, vinegar and 3 tbs of olive oil. Season with a pinch of salt and pepper. Add the mixed salad leaves, toasted pecans, apple, cucumber, shaved Parmesan cheese and mint (if using) to the dressing. Toss to coat. TIP: Toss the salad just before serving to keep the leaves crisp.
Divide the pork schnitzels and the apple and Parmesan salad between plates. Serve with smokey aioli.
TIP: For kids, follow our serving suggestion on the main photo.