Seasoned Pork Schnitzel & Veggie Fries
with Apple Salad & Sweet Ssamjang Sauce
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 packet
Panko Breadcrumbs
(Contains: Wheat, Gluten; )
280 g
Pork Schnitzels
1 packet
Sriracha
(May be present: Almond, Sesame, Eggs, Soy, Milk, Fish, Wheat, Gluten)
1 packet
Mixed Salad Leaves
1 packet
Sweet Chilli Sauce
1
White Turnip
1
Carrot
1
apple
1
Beetroot
1 packet
Sweet Soy Seasoning
(Contains: Wheat, Gluten, Soy; )
Nutrition Values
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Cut carrot, beetroot and white turnip into fries. • Place veggie fries on a lined tray. Drizzle with olive oil, season with salt and toss to coat. Bake until tender, 20-25 minutes.
• Meanwhile, thinly slice apple into wedges. • In a small bowl, combine ssamjang paste and sweet chilli sauce. Set aside.
TIP: The ssamjang paste is mild, but use less if you're sensitive to heat!
• In a shallow bowl, whisk the plain flour, sweet soy seasoning, a pinch of salt and the egg until combined. • In a second shallow bowl, place panko breadcrumbs. • Coat pork schnitzels first in the egg mixture, then in the panko breadcrumbs. Transfer to a plate.
• When the fries have 10 minutes cook time remaining, heat a large frying pan over high heat with enough olive oil to cover the base. • Cook pork schnitzels in batches, until golden and cooked through, 2-3 minutes each side. Transfer to a paper towel-lined plate.
• While the pork is cooking, combine apple, mixed salad leaves and a drizzle of vinegar and olive oil in a large bowl. Season to taste.
• Slice seasoned pork schnitzel. • Divide pork, veggie fries and apple salad between plates. • Drizzle over sweet ssamjang sauce to serve. Enjoy!
