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Pork Schnitzel Fingers

Pork Schnitzel Fingers

with Parmesan Coleslaw

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Crispy pork schnitzel fingers are fun to make, and even more fun to eat! We’ve paired it with a fresh crunchy Parmesan coleslaw that’s dressed to impress.

Tags:Child friendly
Allergens:Milk/LaitWheat/BléSulphites/SulfiteEgg/OeufMustard/Moutarde

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time35 minutes
Cooking difficultyEasy
Ingredients

serving 4 people

Ingredientsarrow down iconarrow down icon

serving 4 people

680 g

Pork Slices

340 g

Coleslaw Cabbage Mix

113 g

Parmesan Cheese, shredded

(ContainsMilk/Lait)

1 unit

Lemon

1.5 cup

Panko Breadcrumbs

(ContainsWheat/Blé)

340 g

Green Beans, trimmed

14 g

Parsley

2 tbsp

White Wine Vinegar

(ContainsSulphites/Sulfite)

4 tbsp

Mayonnaise

(ContainsEgg/Oeuf, Mustard/Moutarde)

Not included in your delivery

½ tsp

Sugar*

unit

Oil*

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2305 kJ
Calories551 kcal
Fat24 g
Saturated Fat8 g
Carbohydrate33 g
Sugar5 g
Dietary Fiber6 g
Protein53 g
Cholesterol135 mg
Sodium816 mg
Utensils
Utensilsarrow down iconarrow down icon
Large Bowl
Non-Stick Pan
Bowl
Instructionsarrow up iconarrow up icon
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1

Prep: Wash and dry all produce. Finely chop the parsley. Zest, then cut the lemon in half.

2

Make the slaw: In a large bowl, whisk the vinegar, sugar, half the mayonnaise, and a pinch of salt and pepper. Add the coleslaw and half the Parmesan. Squeeze in lemon juice, to taste. (TIP: the longer the slaw sits in the dressing, the more flavourful it will be!)

3

Cook the green beans: Heat a large non-stick pan over medium-high heat. Add a drizzle of oil, then the green beans. Season with salt and pepper. Cook, stirring occasionally, until beans are tender-crisp, 4-5 min.

4

Bread the pork: Meanwhile, combine the panko, remaining Parmesan, lemon zest and parsley in a shallow dish. Pat the pork pieces dry with paper towels, then season with salt and pepper. Coat the pork with the remaining mayonnaise, then dip into the breadcrumb mixture to completely coat.

5

Transfer the beans to a plate. Add a generous drizzle of oil to the same pan. Add a few pieces of the pork and fry until golden, crispy, and cooked through, 1-2 min per side. (TIP: Do not crowd the pan - cook in batches if necessary!) Transfer the cooked pork to a paper towel-lined plate. Repeat with remaining pork.

6

Finish and serve: Divide the coleslaw, schnitzels and green beans between plates. Squeeze over more lemon juice, if desired. Enjoy!