Pork Schnitzel & Cheddar Potatoes
with Onion Gravy & Bacon Avocado Salad
There you have it, a pork schnitzel and roast potato feast, but there’s a surprise hidden in here, ready to entertain you with dazzling flavours. It’s all in the Cheddar melted over the potatoes and a caramelised onion sauce for the pork. Sorry for spoiling the surprise but we couldn’t contain our excitement!
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
Red Onion
1
Gravy Granules
(Contains Soy, Sulphites, Gluten; May be present Milk, Peanut, Sesame, Almond, Pistachio nuts, Cashew, Walnut. )
1
Panko Breadcrumbs
(Contains Gluten(Wheat); )
1
Classic Roast Seasoning
1
Pork Schnitzels
1
Diced Bacon
1
Avocado
1
Mixed Salad Leaves
1
Shredded Cheddar Cheese
(Contains Milk; )
Not included in your delivery
olive oil
boiling water
plain flour
(Contains Gluten; )
egg
(Contains Egg; )
Nutrition Values
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. Cut potato into bite-sized chunks. • Place on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. Bake until just tender, 18-20 minutes. • Lightly crush the semi-roasted potatoes on the tray. Sprinkle with shredded Cheddar cheese. Return to oven and bake until golden, a further 8-10 minutes.
• While the potatoes are baking, 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, place panko breadcrumbs and Aussie spice blend. • Pull apart pork schnitzels (if stuck together). • Coat each pork schnitzel first in the flour mixture, followed by the egg and finally the spiced breadcrumbs. Transfer to a plate.
• Boil the kettle. Thinly slice onion (see ingredients). • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook onion until tender, 6-7 minutes. • In a medium heatproof bowl, combine gravy granules and the boiling water (1/2 cup for 2 people / 1 cup for 4 people), whisking, until smooth, 1 minute. Add onion and stir to combine. Cover to keep warm and set aside. ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ • Boil the kettle. Thinly slice onion (see ingredients). • In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook diced bacon, breaking up with a spoon, until golden, 4-6 minutes. Transfer to a bowl. • Return the frying pan to medium-high heat with a drizzle of olive oil. Cook onion until tender, 6-7 minutes. • In a medium heatproof bowl, combine gravy granules and the boiling water (1/2 cup for 2 people / 1 cup for 4 people), whisking, until smooth, 1 minute. Add onion and stir to combine. Cover to keep warm and set aside.
• Wipe out the frying pan and return to high heat with enough olive oil to coat the base. • Cook pork schnitzels in batches until golden and cooked through, 1-2 minutes each side. Transfer to a paper towel-lined plate. ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~
• While the schnitzel is cooking, slice avocado in half, scoop out flesh and roughly chop. • In a large bowl, combine avocado, mixed salad leaves and a drizzle of vinegar and olive oil. Season to taste. ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ • While the schnitzel is cooking, slice avocado in half, scoop out flesh and roughly chop. • In a large bowl, combine avocado, mixed salad leaves, diced bacon and a drizzle of vinegar and olive oil. Season to taste.
• Slice pork schnitzel. • Divide pork schnitzel, Cheddar crushed potatoes and avocado salad between plates. Top pork with onion gravy to serve. Enjoy! ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ • Slice pork schnitzel. • Divide pork schnitzel, Cheddar crushed potatoes and bacon avocado salad between plates. Top pork with onion gravy to serve. Enjoy!