Easy As Smokey Crumbed Pork Salad
with Avocado & Herby Mayonnaise
Schnitzel and salad? Yes please! Let’s cook up some golden crumbed pork and serve it on a bed of crisp mixed leaves, pan-fried capsicum and creamy avo. Drizzle on the herby mayo for a fresh twist that’ll make your taste buds dance. Smokey, zesty, and downright delicious - dig in!
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
1
Avocado
1
Capsicum
1
Kiwi Spice Blend
1
Panko Breadcrumbs
(Contains Gluten(Wheat); )
1
Pork Schnitzels
1
Mixed Salad Leaves
1
Dill & Parsley Mayonnaise
(Contains Egg, Soy; )
Not included in your delivery
1
olive oil
plain flour
(Contains Gluten; )
egg
(Contains Egg; )
white wine vinegar
Nutrition Values
Cooking Steps
• Slice avocado in half, scoop out flesh and thinly slice. Thinly slice capsicum. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook capsicum, until tender, 4-5 minutes. Transfer to a large bowl.
• Meanwhile, in a shallow bowl, combine Kiwi spice blend and the plain flour. In a second shallow bowl, whisk the egg. In a third shallow bowl, place panko breadcrumbs. • Dip pork into flour mixture to coat, followed by the egg, and finally in breadcrumbs. Set aside on a plate.
• Return frying pan to medium-high heat with enough olive oil to coat the base. • Cook pork schnitzel 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!
• Slice pork. • To the bowl with the capsicum, add mixed salad leaves, a drizzle of white wine vinegar and olive oil. Season to taste. • Divide capsicum salad between bowls. Top with avocado and smokey crumbed pork. • Drizzle over dill & parsley mayonnaise