We've added crispy shallots to coat chicken schnitzels for a completely new take on this Asian-inspired dish. Golden, crispy and absolutely addictive, you'll wonder why you've never had schnitzels this way before!
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
1 packet
jasmine rice
2 clove
garlic
1
carrot
1 bag
green beans
1 packet
mayonnaise
(Contains Egg;)
½ packet
sesame seeds
(Contains Sesame; May be present: Gluten, Milk, Peanut, Soy, Wheat, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pistachio, Pecan, Walnut. )
½ packet
sesame oil blend
(Contains Sesame;)
1 packet
panko breadcrumbs
(Contains Gluten, Wheat;)
1 packet
crispy shallots
1 packet
pork schnitzels
1 bag
Asian greens
olive oil
1.25 cup
water
1 tsp
rice wine vinegar
2 tbs
plain flour
(Contains Gluten;)
1
egg
(Contains Egg;)
1.5 tsp
soy sauce
(Contains Gluten, Soy;)
1 tsp
salt
In a medium saucepan, add the water and bring to the boil. Add the jasmine rice, stir, cover with a lid and reduce the heat to low. Cook for 12 minutes, then remove the pan from the heat and keep covered until the rice is tender and all the water is absorbed, 10-15 minutes.
TIP: The rice will finish cooking in its own steam so don't peek!
While the rice is cooking, finely chop the garlic. Slice the carrot into thin sticks. Trim the green beans. Roughly chop the Asian greens. Heat a large frying pan over a medium-high heat. Add the sesame seeds (see ingredients) and toast, tossing, until browned, 2-3 minutes. In a medium bowl, combine the mayonnaise, sesame seeds, sesame oil blend and rice wine vinegar. Season with salt and pepper.
TIP: You can cut the carrot into half-moons if you prefer.
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, place the panko breadcrumbs and crispy shallots. Separate the pork schnitzels (they may be stuck together). Dip each pork schnitzel first into the plain flour, followed by the egg and finally into the panko-shallot mixture. Transfer to a plate.
Return the frying pan to a medium-high heat with enough olive oil to coat the base of the pan. When the oil is hot, cook the crumbed pork, in batches, until golden and cooked through, 1-2 minutes each side. Transfer to a plate lined with paper towel.
TIP: Add extra oil between batches if needed.
Wipe out the pan and return to a medium-high heat with a drizzle of olive oil. Add the carrot, green beans and a splash of water and cook, stirring, until tender, 4-5 minutes. Add the garlic and cook for 1 minute or until fragrant. Add the Asian greens and soy sauce and cook, stirring, until softened, 2 minutes.
Slice the pork schnitzels. Divide the garlic rice between bowls and top with the sliced pork and soy veggies. Drizzle over the sesame dressing.