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.*
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
Mixed 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 the spice mixture, followed by the egg and finally in breadcrumbs. Transfer to a plate.
• Heat a large frying pan over medium-high heat with enough olive oil to cover the base. Cook crumbed pork in batches, until golden and cooked through, 1-2 minutes each side. Transfer to a paper towel-lined plate. • In a medium bowl, combine mixed salad leaves, radish, tomato and a drizzle of white wine vinegar and olive oil. Season with salt.
• Slice BBQ pork schnitzels. • Divide garden salad and pork between plates. • Drizzle over sriracha mayo to serve. Enjoy!
2116
kJ
Energy (kJ)
26.6
g
Fat
7.1
g
of which saturates
27
g
Carbohydrate
5.3
g
of which sugars
3.1
g
Dietary Fibre
37.8
g
Protein
990
mg
Sodium
