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Pork Schnitzel

Pork Schnitzel

with Apple, Cucumber and Parmesan Salad

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Nothing says fall like a crispy breaded schnitzel. Super comforting and stick to your ribs, we add savoury spice and sweet apple to tie it all together.


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

340 g

Pork Cutlet

1 unit

Gala Apple

66 g

Mini Cucumber

10 g


½ cup

Panko Breadcrumbs


½ cup

Parmesan Cheese, shredded


2 tbsp


(ContainsEgg/Oeuf, Sulphites/Sulfite, Mustard/Moutarde)

1.25 tsp

Dijon Mustard

(ContainsSulphites/Sulfite, Mustard/Moutarde)

2 tbsp

White Wine Vinegar


56 g

Spring Mix

Not included in your delivery

1 tsp


2 tbsp



Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)0 kJ
Calories724 kcal
Fat41 g
Saturated Fat11 g
Carbohydrate30 g
Sugar13 g
Dietary Fiber3 g
Protein53 g
Cholesterol125 mg
Sodium791 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
Measuring Spoons
Shallow Dish
Paper Towel
Large Non-Stick Pan
Medium Bowl
Instructionsarrow up iconarrow up icon
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Prepping veggies upfront allows this recipe to come together with ease!

Wash and dry all produce.* Core and cut the apple(s) into 1/2-inch cubes. Cut the cucumber(s) in half lengthwise, then thinly slice into 1/4-inch half moons. Strip 1 tbsp thyme leaves from the stems.


In a shallow dish, combine the panko, half the Parmesan and thyme. Pat the pork dry with paper towels. Season with salt and pepper. Coat each piece of pork with the mayo, then dip both sides in the panko mixture, pressing firmly so it sticks. Transfer to a plate.


Heat a large non-stick pan over medium heat. When pan is hot, add 1 tbsp oil, then the schnitzels. (NOTE: Cook schnitzels in two batches for 4 ppl, using 1 tbsp oil for each batch.) Pan-fry until golden-brown and cooked through, 4-5 min per side. (TIP: Cook to a min internal temp. of 71°C/160°F, as size may vary.**) Transfer to a paper towel-lined plate.


Meanwhile, in a medium bowl, whisk together the mustard, vinegar and 1 tsp sugar (dbl for 4 ppl). Add the apple, cucumber, spring mix and remaining Parmesan. Toss to combine. Season with salt and pepper.


Divide the salad and pork schnitzels between plates.