Sesame Crusted Pork Schnitzel
with Charred Corn Brown Rice & Asian Slaw
Things are getting a fun tonight. We’re crumbing out succulent pork schnitzels in sesame seeds. Drizzle it in a garlic aioli for a hit of rich flavour and serve on top of charred corn brown rice for that classic schnitzel meal feel.
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 clove
garlic
1 packet
brown rice
1 tin
sweetcorn
½ packet
panko breadcrumbs
(Contains Gluten(Wheat); )
1 sachet
sesame seeds
(Contains Sesame; )
1 packet
pork schnitzels
1 pinch
Zesty Chilli Salt
1 bag
Shredded Cabbage Mix
1 bag
baby spinach leaves
1 packet
garlic aioli
(Contains Egg, Soy; )
Not included in your delivery
1
olive oil
2 tbs
plain flour
(Contains Gluten; )
1
egg
(Contains Egg; )
1 drizzle
rice wine vinegar
2 tsp
sesame oil
(Contains Sesame; )
Nutrition Values
Utensils
Cooking Steps
• Boil the kettle. Finely chop garlic. • Half-fill a medium saucepan with boiling water. Add brown rice and a pinch of salt and cook, uncovered, over high heat until tender, 25-30 minutes. Drain rice and set aside. • Return saucepan to medium heat with a dash of olive oil. Add garlic and cook until fragrant, 1-2 minutes. • Return rice to the saucepan, add a generous pinch of salt and stir to combine. Remove from heat.
• Meanwhile, drain sweetcorn. • In a shallow bowl, combine the plain flour and a generous pinch of salt. In a second shallow bowl, whisk the egg. In a third shallow bowl, place panko breadcrumbs (see ingredients) and sesame seeds. Separate pork schnitzels to get two per person. • Dip pork into flour mixture, followed by the egg and finally in sesame-panko breadcrumbs. Set aside on a plate.
• Heat a large frying pan over high heat. Cook sweetcorn until lightly browned, 4-5 minutes. Transfer to a bowl.
TIP: Cover the pan with a lid if the corn kernels are “popping” out.
• Return frying pan to high heat with enough olive oil to coat the base. • Fry pork schnitzels in batches until golden and cooked through, 1-2 minutes each side. Transfer to a paper towel-lined plate and sprinkle over a pinch of zesty chilli salt.
• Meanwhile, combine shredded cabbage mix, baby spinach leaves and a drizzle of rice wine vinegar and olive oil in a large bowl. • Toss to combine and season to taste. • To the rice, stir through the charred corn and the sesame oil.
• Slice pork schnitzels. • Divide charred corn brown rice and Asian slaw between bowls. • Top with sesame-crusted pork schnitzel and drizzle over garlic aioli to serve. Enjoy!