Pork Schnitzel - TEST FR EN THING
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Pork Schnitzel - TEST FR EN THING

Pork Schnitzel - TEST FR EN THING

with Apple, Dill and Parmesan Salad

Nothing says chilly winter like a crispy breaded schnitzel. Super comforting and stick to your ribs, we add savoury spice and sweet apple to tie it all together.

Allergens:
Wheat
Milk
Egg
Mustard
Sulphites

The quantities provided above are averages only.

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking Time
DifficultyEasy

Ingredients

serving amount

340 g

Pork Cutlet

1 unit

Gala Apple

66 g

Mini Cucumber

10 g

Thyme

10 g

Dill

½ cup

Panko Breadcrumbs

(Contains Wheat)

½ cup

Parmesan Cheese, shredded

(Contains Milk)

2 tbsp

Mayonnaise

(Contains Egg, Mustard)

1.25 tsp

Dijon Mustard

(Contains Mustard, Sulphites)

2 tbsp

White Wine Vinegar

(Contains Sulphites)

56 g

Spring Mix

Not included in your delivery

2 tsp

Sugar*

Salt*

Oil*

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Nutrition Values

Energy (kJ)0 kJ
Calories631 kcal
Fat30 g
Saturated Fat9 g
Carbohydrate31 g
Sugar14 g
Dietary Fiber3 g
Protein54 g
Cholesterol125 mg
Sodium793 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Measuring Spoons
Strainer
Shallow Dish
Paper Towel
Large Non-Stick Pan
Whisk

Cooking Steps

1

Prepping veggies upfront allows this recipe to come together with ease! Wash and dry all produce.* Core and cut the apple(s) into 1/2-inch cubes. Cut the cucumber(s) in half lengthwise, then thinly slice into 1/4-inch half moons. Roughly chop the dill. Strip 1 tbsp thyme leaves (double for 4 ppl) from the stems.

2 PANER LES SCHNITZELS
2

In a shallow dish, combine the panko, half the Parmesan and thyme. Pat the pork dry with paper towels. Season with salt and pepper. Coat each piece of pork with the mayonnaise, then dip both sides in the panko mixture, pressing firmly so it sticks. Transfer to a plate.

3 CUIRE LES SCHNITZELS
3

Heat a large non-stick pan over medium heat. Add a generous drizzle of oil, then the schnitzels. (TIP: Cook in batches if your pan is too small.) Pan-fry until golden-brown and cooked through, 4-5 min per side. (TIP: Cook to a minimum internal temp. of 71°C/160°F, as size may vary.**)

4 ASSEMBLER LA SALADE
4

Meanwhile, in a medium bowl, whisk together the mustard, vinegar and 2 tsp sugar (double for 4 ppl).Add the apple, cucumber, spring mix, remaining Parmesan and as much dill as you like. Toss to combine. Season with salt and pepper.

5 FINIR ET SERVIR
5

Divide the salad and pork schnitzels between plates.