Spiced Pork Schnitzel & Cheesy Oven-Baked Wedges
with Celery Slaw & Garlic Aioli
It’s time for another twist on a schnitzel! These tender pieces of pork are coated in a golden crumb with Mumbai spices throughout. We’ve kept the sides simple and classic, because really, how do you compete with wedges and slaw for the perfect schnitzel accompaniments.
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
½ stalk
celery
1
carrot
1 packet
parsley
1 sachet
Mumbai Spice Blend
1 packet
panko breadcrumbs
(Contains Gluten(Wheat); )
1 packet
pork schnitzels
1 packet
Shredded Cabbage Mix
1 packet
garlic aioli
(Contains Egg, Soy; )
1 packet
Cheddar cheese
(Contains Milk; )
Not included in your delivery
olive oil
1 tbs
plain flour
(Contains Gluten; )
1
egg
(Contains Egg; )
drizzle
white wine vinegar
Nutrition Values
Utensils
Cooking Steps
• Preheat the oven to 240°C/220°C fan-forced. • Cut the potato into wedges, then place on a lined oven tray. • Drizzle with olive oil, season and toss to coat. Spread out evenly and sprinkle with shredded Cheddar cheese. Bake until tender, 20-25 minutes.
• While the wedges are baking, thinly slice celery and radish. Roughly chop parsley.
• In a shallow bowl, add Mumbai spice blend and the plain flour. 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). Coat pork in the plain flour, followed by the egg, and finally 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. • When the oil is hot, cook the pork, in batches, until golden and cooked through, 2-3 minutes each side. • Transfer to a paper towel-lined plate and sprinkle with a pinch of salt. TIP: Add extra olive oil between batches if needed.
• In a medium bowl, combine a drizzle of white wine vinegar and olive oil and a pinch of salt. • Add shredded cabbage mix, celery, radish and parsley(reserve a pinch for garnish)
• Divide spiced pork schnitzels, oven-baked wedges and radish slaw between plates. • Serve with garlic aioli and garnish with reserved parsley. Enjoy!