HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconPork Schnitzel
Pork Schnitzel

Pork Schnitzel

with Creamy Coleslaw and Sugar Snap Peas

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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.

Preparation Time30 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount


Pork Cutlet



White Wine Vinegar



(ContainsEgg/Oeuf, Mustard/Moutarde)

Coleslaw Cabbage Mix

Sugar Snap Peas, trimmed

Panko Breadcrumbs


Parmesan Cheese


Not included in your delivery


Salt and Pepper*


Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)0 kJ
Calories586 kcal
Fat32 g
Saturated Fat7 g
Carbohydrate23 g
Sugar8 g
Dietary Fiber7 g
Protein48 g
Cholesterol128 mg
Sodium546 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensilsarrow down iconarrow down icon
Large Bowl
Measuring Spoons
Baking Sheet
Shallow Dish
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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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.