We've turbo-charged schnitzel night with some unexpected, yet delightful additions! You'll find a featuring of a too-good-to-be-true creamy coconut sauce infused with Mumbai-style spices, some fluffy rice and a helping of garlic veggies. With immaculate combos like these, it's nothing but happy days ahead!
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
1 sachet
Chicken-Style Stock Powder
1 packet
basmati rice
1
carrot
1
courgette
2 clove
garlic
1 packet
panko breadcrumbs
(Contains Gluten(Wheat); )
1 packet
pork schnitzels
1 bag
baby spinach leaves
1 sachet
Mumbai Spice Blend
1 tin
coconut milk
olive oil
1.5 cup
water
½ tsp
salt
2.5 tbs
plain flour
(Contains Gluten; )
1
egg
(Contains Egg; )
In a medium saucepan, add the water and bring to the boil. Add the basmati rice and 1/2 the chicken-style stock powder, stir, cover with a lid and reduce the heat to low. Cook for 10 minutes, then remove the pan from the heat and keep covered until the rice is tender and the water is absorbed, 10 minutes. TIP: The rice will finish cooking in its own steam so don't peek!
While the rice is cooking, thinly slice the carrot (unpeeled) and courgette into batons. Finely chop the garlic. In a shallow bowl, combine the salt and plain flour, then season with pepper. In a second shallow bowl, whisk the egg. In a third shallow bowl, place the panko breadcrumbs. Separate the pork schnitzels (they may be stuck together). Dip each pork schnitzel first into the plain flour, followed by the egg, and finally into the panko breadcrumbs. Transfer to a plate.
Heat a large frying pan over a high heat with enough olive oil to coat the base of the pan. Cook the pork schnitzels, in batches, until golden and cooked through, 2-3 minutes each side. Transfer to a plate lined with paper towel.
Wipe out the frying pan and return to a medium-high heat with a drizzle of olive oil. Cook the carrot and courgette, stirring, until softened, 4-5 minutes. Add the baby spinach leaves and 1/2 the garlic and cook, stirring, until wilted and fragrant, 1-2 minutes. Season to taste.
While the veggies are cooking, heat a small saucepan over a medium heat with a drizzle of olive oil. Cook the Mumbai spice blend and remaining garlic until fragrant, 1 minute. Add the coconut milk and remaining chicken stock and cook until thickened, 2-3 minutes.
Slice the pork schnitzels. Divide the basmati rice between plates and top with the pork schnitzels and garlic veggies. Pour over the Indian coconut sauce.