Pork Schnitzel & Roast Capsicum Veggie Toss
with Peri-Peri Sauce
We’re putting a pep in this pork schnitzel’s step by drizzling it in a peri peri-honey sauce. It will cut through the crunch, and sitting it on top of a roast veggie toss will really make this dish fun. You’ll be skipping to the dinner table in anticipation.
This recipe is under 650kcal per serving.
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
carrot
1
capsicum
1 packet
panko breadcrumbs
(Contains Gluten(Wheat); )
1 sachet
Aussie Spice Blend
1 packet
pork schnitzels
1 packet
Peri Peri Sauce
(Contains fish; May be present Gluten, Egg, Milk, Sesame, Soy, Almond. )
1 packet
baby leaves
Not included in your delivery
olive oil
1 tbs
plain flour
(Contains Gluten; )
1
egg
(Contains Egg; )
1 tsp
honey
drizzle
white wine vinegar
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. Cut carrot and capsicum into bite-sized chunks. • Place veggies on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. Spread out evenly, then roast until tender, 20-25 minutes.
• 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. • Separate pork schnitzels to get two per person. Dip pork into flour mixture, followed by egg and finally in panko breadcrumbs. Set aside on a plate.
• When the veggies have 10 minutes remaining, heat a large frying pan over high heat with enough olive oil to coat the base. • When oil is hot, cook pork schnitzel in batches until golden and cooked through, 1-2 minutes each side. Transfer to a paper towel-lined plate.
• Meanwhile, combine peri peri sauce and the honey in a small bowl.
• When roast veggies are done, add baby leaves and a drizzle of white wine vinegar to oven tray and gently toss to combine. Season to taste.
• Slice pork schnitzel. • Divide capsicum roast veggie toss between bowls. Top with pork schnitzel and spoon over peri peri sauce. Enjoy!