Pork Schnitzel Banh Mi
with Potato Fries & Sriracha Mayo
Here’s a fresh new take on everyones favourite Vietnamese sandwich - the Banh Mi! Tender crumbed pork cooked to crunchy perfection is nestled into a toasty wholemeal panini with sriracha mayo, zingy pickled carrots and punchy coriander. Who wants a bite?
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
carrot
2 sachet
Sweet Soy Seasoning
(Contains Soy, Gluten(Wheat); )
1 packet
panko breadcrumbs
(Contains Gluten(Wheat); )
1 packet
pork schnitzels
2
Wholemeal Panini
(Contains Soy, Gluten(Wheat); )
1 packet
Mixed Salad Leaves
1 packet
sriracha
(May be present Egg, Gluten, Sesame, Fish, Soy, Milk, Almond, Cashew, Brazil Nut, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )
1 packet
mayonnaise
(Contains Egg; )
1 packet
coriander
Not included in your delivery
olive oil
¼ cup
vinegar (rice wine or white wine)
1 tbs
plain flour
(Contains Gluten; )
1
egg
(Contains Egg; )
Nutrition Values
Utensils
Cooking Steps
• Cut potato into fries. • Set your air fryer to 200°C. • Place fries into the air fryer basket and drizzle with olive oil. Season with salt and pepper and cook for 10 minutes. Shake the basket, then cook until golden, a further 10-15 minutes.
TIP: No air fryer? Preheat oven to 240°C/220°C fan-forced. Place fries on a lined oven tray, drizzle with olive oil, season and toss to coat. Spread out evenly, then bake until tender, 20-25 minutes.
• Meanwhile, using a vegetable peeler, slice carrot into ribbons. In a medium bowl, combine the vinegar and a good pinch of sugar and salt. Add carrot to pickling liquid and add enough water to just cover. Set aside. • In a shallow bowl, combine the plain flour and sweet soy seasoning. In a second shallow bowl, whisk the egg. In a third shallow bowl, place panko breadcrumbs. • Separate pork schnitzels (if stuck together) to get two per person. Coat pork in flour mixture, followed by the egg and finally the breadcrumbs. Transfer to a plate.
• Cut wholemeal panini in half lengthways. • Toast or grill to your liking.
• Heat a large frying pan over medium-high heat with enough olive oil to coat the base. • When oil is hot, cook pork schnitzels in batches until golden and cooked through, 1-2 minutes each side. Transfer to a paper towel-lined plate.
TIP: Ensure the oil is hot before cooking the pork schnitzels for best results.
• Meanwhile, drain pickled carrot. • In a large bowl, combine carrotribbons, mixed salad leaves and a drizzle of olive oil. Season to taste. • In a small bowl, combine sriracha and mayonnaise.
• Spread bases of panini with some sriracha mayo. • Top with pickled carrot salad, pork schnitzel and torn coriander. • Serve with any remaining salad and potato fries. Enjoy!