with Garden Salad & Sriracha Mayo
Who doesn’t love a good pork schnitzel? Coated with a smokey BBQ-spiced crumb, paired with a refreshing garden salad and a supercharged sriracha mayo, we bet this will be a real hit in the household tonight. *This recipe is under 650kcal per serving and under 30g carbohydrates per serving.* *The recent wet and cold weather across New Zealand has impacted our regular supply of fresh ingredients and as such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!*
Allergens
Utensils
Tags
Olive oil
Radish
2
Tomato
1
Mayonnaise
1 packet
Sriracha
1 packet
Barbecue seasoning
1 sachet
Plain flour
1 tbs
Egg
1
Panko breadcrumbs
0.75 packet
Pork schnitzels
1 packet
Salad leaves
1 bag
White wine vinegar
1 drizzle
• Thinly slice radish. Roughly chop tomato. • In a small bowl, combine mayonnaise and sriracha, then season with salt and pepper. Set aside.
• In a shallow bowl, combine barbecue seasoning, the plain flour and a pinch of salt. • In a second shallow bowl, whisk the egg. • In a third shallow bowl, place panko breadcrumbs (see ingredients). • Coat pork schnitzel first in spice mixture, followed by the egg, and finally in panko breadcrumbs. Transfer to a plate.
• Heat a large frying pan over medium-high heat with enough olive oil to cover the base of the pan. Cook crumbed pork in batches, until golden and cooked through, 2-4 minutes each side. Transfer to a paper towel-lined plate. • Meanwhile, combine salad leaves, radish, tomato and a drizzle of white wine vinegar and olive oil in a medium bowl. Season with salt.
• Slice BBQ pork schnitzels. • Divide garden salad and pork between plates. • Drizzle over sriracha mayo to serve. Enjoy!
1889
kJ
Energy (kJ)
16.8
g
Fat
3.4
g
of which saturates
25.9
g
Carbohydrate
5.5
g
of which sugars
2.8
g
Dietary Fibre
46.7
g
Protein
1033
mg
Sodium
