Our crispy pork schnitzel is easy to make – and even more fun to eat! We’ve paired it with a fresh crunchy coleslaw that’s dressed to impress.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
White Wine Vinegar(ContainsSulphites/Sulfite)
Coleslaw Cabbage Mix
Sugar Snap Peas, trimmed
Salt and Pepper*
Preheat the broiler to high (to broil the sugar snap peas).
Wash and dry all produce.* Finely chop the parsley. Zest, then juice the lemon.
In a large bowl, whisk together the vinegar, 1/2 tsp sugar, 2 tbsp mayo and 1 tbsp lemon juice. (TIP: Taste, then add more lemon juice, 1 tsp at a time, if you want the dressing more tangy!) Season with salt and pepper. Add the coleslaw mix and toss to combine.
On a baking sheet, toss the snap peas with a drizzle of oil. Season with salt and pepper. Broil in the centre of the oven until golden-brown, 4-5 min. (TIP: Keep your eye on them so they don't burn!) Transfer snap peas to a plate and cover with foil to keep warm.
Meanwhile, in a shallow dish, combine the panko, lemon zest, parsley and Parmesan. Pat the pork dry with paper towel. Season with salt and pepper. Coat the pork with the remaining mayo, then dip into the panko mixture to coat completely on both sides.
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.) Fry until golden-brown and cooked through, 4-5 min per side. (TIP: Cook each piece to a minimum internal temp. of 160°F, as size may vary.**)
Divide the schnitzel, coleslaw and sugar snap peas between plates.