HelloHero: Pork Schnitzel & Cheesy Herby Mash
with Garlicky Veggies & Garlic Hollandaise
Here's a neat trick: when you're crumbing food, use one hand for the wet ingredients and the other for the dry so you don't end up with fingers that look like hotdogs! Give it a try when you make these golden pork schnitzels.
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
1
Panko Breadcrumbs
(Contains Gluten(Wheat); )
1
Shredded Cheddar Cheese
(Contains Milk; )
1
Hollandaise
(Contains Egg; )
1
Pork Schnitzels
Garlic
1
Parsley
1
Baby Broccoli
1
baby leaves
1
Seasoning Blend
Not included in your delivery
1
olive oil
1
butter
(Contains Milk; )
1
milk
(Contains Milk; )
1
water
1
plain flour
(Contains Gluten; )
1
egg
(Contains Egg; )
Nutrition Values
Cooking Steps
• Boil the kettle. Half-fill a large saucepan with boiling water. Peel potato, then cut into large chunks. Roughly chop parsley. • Cook potato in the boiling water, over high heat, until easily pierced with a fork, 12-15 minutes. Drain and return potato to the pan. • Add the butter and milk to the potato, then season generously with salt. Mash until smooth. Stir through parsley, then cover to keep warm.
TIP: Save time and get more fibre by leaving the potato unpeeled. Little cooks: Get those muscles working and help mash the potatoes! ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ • Boil the kettle. Half-fill a large saucepan with boiling water. Peel potato, then cut into large chunks. Roughly chop parsley. • Cook potato in the boiling water, over high heat, until easily pierced with a fork, 12-15 minutes. Drain and return potato to the pan. • Add the Cheddar cheese, butter and milk to the potato, then season generously with salt. Mash until smooth. Stir through parsley, then cover to keep warm.
TIP: Save time and get more fibre by leaving the potato unpeeled. Little cooks: Get those muscles working and help mash the potatoes!
• While the potato is cooking, thinly slice carrot into half-moons. Halve any thicker baby broccoli stalks lengthways. Finely chop garlic. • In a small microwave-safe bowl, place 1/2 the garlic and a generous drizzle of olive oil. Microwave in 10-second bursts or until warmed through. • Transfer garlic oil to another small bowl, then add Hollandaise and stir to combine. Season to taste and set aside.
Little cooks: Take charge and help stir the Hollandaise!
• In a shallow bowl, combine the plain flour, seasoning blend (see ingredients) and a pinch of salt and pepper. In a second shallow bowl, whisk the egg. In a third shallow bowl, place panko breadcrumbs. • Pull apart pork schnitzels (if stuck together). • Coat each pork schnitzel first in the flour mixture, followed by the egg and finally the panko breadcrumbs. Transfer to a plate.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook carrot, and baby broccoli, tossing, until tender, 5-6 minutes. • Add baby leaves and the remaining garlic, cook until fragrant, 1-2 minutes. Season, then transfer to a bowl and cover to keep warm.
• Set your air fryer to 200°C. Place crumbed pork into air fryer basket and brush or spray with olive oil. Cook until golden and cooked through, 12-15 minutes.
TIP: No air fryer? Return frying pan to medium heat with enough olive oil to coat the base. Cook pork schnitzels in batches until golden and cooked through, 1-2 minutes each side.
• Divide herby mash between plates. Top with pork schnitzels and garlicky veggies. • Drizzle with garlic Hollandaise to serve. Enjoy!