I’ve been drooling over my meal choices for October 7th-13th. The variety of meals is great (Pork, Beef, Salmon being my choice).
One recipe I’m really looking forward to is the Sage & Parmesan Crumbed Pork with Apple & Carrot Slaw recipe. I love the sound of the sage and parmesan crumb, I love pork and I’ve had Apple Slaw before and it was delicious. Now I get to make it myself!
If you use the code VANPIK at checkout you can get $50 off your first box. That’s only $19.95 for 3 days of meals for 2 people!
Hello Fresh: Sage & Parmesan Crumbed Pork with Apple & Carrot Slaw recipe
Servings: 2 PERSONS
The best way to improve on a classic schnitzel is by adding flavour straight into the crumb. Taste the proof right here, with fragrant sage and Parmesan cheese in the golden panko coating. With a crisp slaw that gets a subtle sweetness from apple and carrot, this dinner is sure to satisfy on every level.
1 bunch sage
¾ packet panko breadcrumbs (Contains Gluten)
1 packet grated Parmesan cheese (Contains Milk)
1 packet pork schnitzels
1 tub Dijon mustard (Contains Sulphites)
1 bag shredded red cabbage
1 tub garlic aioli (Contains Egg, Milk May be present, Tree Nuts)
Not included in your delivery
2 tbs plain flour (Contains Gluten)
1 tsp salt
1 egg (Contains Egg)
1 tsp white wine vinegar
1 tsp brown sugar
Get prepped: Pick and finely chop the sage leaves. Cut the apple into thin matchsticks. Grate the carrot (unpeeled).
Prep the crumbing: In a shallow bowl, combine the plain flour, the salt and a good pinch of pepper. In a second shallow bowl, whisk the egg. In a third shallow bowl, combine the panko breadcrumbs (see ingredients list), grated Parmesan cheese and chopped sage.
Crumb the pork: Pull apart the pork schnitzels (there will be about 2 per person) and dip into the seasoned flour, followed by the egg, and finally in the panko mixture. Set aside on a plate.
Fry the pork: Add enough olive oil to cover the base of a large frying pan and heat over a high heat. When the oil is hot, add the crumbed pork and cook until golden and cooked through, 1-2 minutes each side. Transfer to a plate lined with paper towel. TIP: Add extra oil if needed to prevent sticking. TIP: If your pan is getting crowded, cook in batches for the best results!
Make the slaw: In a large bowl, combine the Dijon mustard, white wine vinegar, brown sugar and olive oil (2 tsp for 2 people / 1 tbs for 4 people). Season with salt and pepper and mix well. Add the carrot, apple and shredded red cabbage to the dressing and toss to coat. TIP: Use less Dijon if you are not a fan!
Serve up: Divide the Parmesan and sage pork and apple and carrot slaw between plates. Serve with the garlic aioli.