Pork Schnitzel & Creamy Lemon-Garlic Sauce
with Dukkah Wedges & Apple Salad
All the classic flavours in this German-inspired dish play off against each other in the most delightful way. The sweetness of the apple with irresistible dukkah-spiced wedges and crunchy panko-coated pork is just lovely!
The recent wet and cold weather across New Zealand has impacted our regular supply of fresh ingredients and as such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!
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
½ sachet
dukkah
(Contains Sesame; )
1
carrot
1
apple
½
lemon
1 packet
pork schnitzels
1 packet
panko breadcrumbs
(Contains Gluten(Wheat); )
½ bottle
cream
(Contains Milk; )
½ sachet
Chicken-Style Stock Powder
1 bag
salad leaves
2 clove
garlic
Not included in your delivery
olive oil
2 tbs
plain flour
(Contains Gluten; )
1
egg
(Contains Egg; )
¼ tsp
salt
15 g
butter
(Contains Milk; )
1 tbs
water
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Cut potato into wedges. • Place wedges and dukkah (see ingredients) on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. Bake until tender, 25-30 minutes.
Little cooks: Kids can help toss the wedges.
• Meanwhile, finely chop garlic. Grate the carrot. Thinly slice apple. Zest lemon to get a pinch, then slice into wedges. • Pull apart pork schnitzels so you get two per person. • In a shallow bowl, combine the plain flour, the salt and a good pinch of pepper. In a second shallow bowl, whisk the egg. In a third shallow bowl, place panko breadcrumbs. • Coat pork first in flour mixture, followed by the egg, and finally in panko. Transfer to a plate.
• Heat a large frying pan over high heat with enough olive oil to cover the base of the pan. • Cook pork schnitzels until golden and cooked through, 1-2 minutes each side. Transfer to a paper towel-lined plate.
• Wipe out the frying pan and return to medium-high heat with a drizzle of olive oil. Cook the butter, garlic and lemon zest until fragrant, 1-2 minutes. • Add cream (see ingredients), chicken-style stock powder (see ingredients) and the water, then season with pepper. Bring to the boil, then reduce heat to low and simmer until thickened, 1-2 minutes.
Little cooks: Kids can help out with measuring the water.
• In a large bowl, add a squeeze of lemon juice and a drizzle of olive oil. Season, then add salad leaves, carrot and apple. Toss to combine.
Little cooks: Easy peasy, lemon squeezy! Kids can squeeze the lemon over the salad.
• Divide pork schnitzels and dukkah wedges between plates. • Serve with creamy lemon-garlic sauce, apple salad and any remaining lemon wedges. Enjoy!