Pork Schnitzel & Peppercorn Hollandaise
with Apple-Walnut Salad & Balsamic Dressing
Peppercorn meets Hollandaise, a wonder duo sauce swooping in to transform this pork schnitty dinner into something new. Sprinkle a few walnuts into the apple salad to bring a little crunch and there you have it, another tasty version of the pork schnitzel.
This recipe is under 650kcal per serving and under 40g carbohydrates per serving.
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!
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
cucumber
1
apple
½ sachet
black peppercorns
1 packet
panko breadcrumbs
(Contains Gluten(Wheat); )
1 packet
pork schnitzels
1 packet
walnuts
(Contains Tree Nuts; May be present Gluten, Peanut, Sesame, Milk, Soy. )
1 bag
Mixed Salad Leaves
1 packet
Balsamic & Olive Oil Dressing
1 sachet
Aussie Spice Blend
1 packet
Hollandaise
(Contains Egg; )
Not included in your delivery
olive oil
2 tbs
plain flour
(Contains Gluten; )
1
egg
(Contains Egg; )
Nutrition Values
Utensils
Instructions
• Slice cucumber into half-moons. Thinly slice apple. • Crush black peppercorns (see ingredients) with a mortar and pestle, or in their sachet using a rolling pin.
• 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 Aussie spice blend. • Pull apart pork schnitzels (you should get 2 per person). Coat pork in seasoned flour, followed by the egg and finally in panko breadcrumbs. Transfer to a plate.
• Heat a large frying pan over medium-high heat. Toast walnuts, tossing, until golden, 3-4 minutes. Transfer to a small bowl and set aside.
• Return frying pan to high heat with enough olive oil to cover the base. Cook pork schnitzels in batches until golden and cooked through, 1-2 minutes each side. Transfer to a paper towel-lined plate.
• Wipe out the frying pan, then return to medium heat with a drizzle of olive oil. Cook peppercorns until fragrant, 1 minute. • Remove pan from heat, then add Hollandaise and a splash of water and stir to combine. Season to taste. • Meanwhile, combine mixed salad leaves, cucumber, apple and balsamic & olive oil dressing in a large bowl. Season to taste.
• Divide spiced pork schnitzels and apple salad between plates. • Garnish salad with toasted walnuts. • Serve with peppercorn Hollandaise. Enjoy!