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Pork Schnitzel Fingers

Pork Schnitzel Fingers

with Parmesan Coleslaw and Green Beans

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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:Sulphites/SulfiteEgg/OeufMustard/MoutardeWheat/BléMilk/Lait

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

10 g

Parsley

1 unit

Lemon

2 tbsp

White Wine Vinegar

(ContainsSulphites/Sulfite)

4 tbsp

Mayonnaise

(ContainsEgg/Oeuf, Mustard/Moutarde)

340 g

Coleslaw Cabbage Mix

454 g

Sugar Snap Peas, trimmed

1.5 cup

Panko Breadcrumbs

(ContainsWheat/Blé)

56 g

Parmesan Cheese, shredded

(ContainsMilk/Lait)

Not included in your delivery

½ tsp

Sugar*

Oil*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2159 kJ
Calories516 kcal
Fat21 g
Saturated Fat5 g
Carbohydrate32 g
Sugar5 g
Dietary Fiber6 g
Protein48 g
Cholesterol127 mg
Sodium555 mg
Utensils
Utensilsarrow down iconarrow down icon
Zester
Large Bowl
Whisk
Baking Sheet
Baking Dish
Paper Towel
Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

Preheat the broiler to high (to broil the sugar snap peas).

2

Wash and dry all produce. Finely chop the parsley. Zest, then juice the lemon.

3

In a large bowl, whisk together the vinegar, sugar, half the mayo and 1 tbsp lemon juice. 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. Set aside.

4

Toss the peas on a baking sheet 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 the peas to a plate and cover with foil to keep warm.

5

Meanwhile, in a shallow dish, combine the panko, lemon zest, parsley and Parmesan. Pat the pork tenders dry with paper towels. Season with salt and pepper. Coat the pork with the remaining mayo, then dip into the panko mixture to coat completely.

6

Heat a large non-stick pan over medium-high heat. Add a generous drizzle of oil, then 4-5 schnitzel fingers. Fry until golden-brown and cooked through, 1-2 min per side. Transfer to a paper towel-lined plate. Repeat with remaining schnitzel.

7

Divide the coleslaw, schnitzel and sugar snap peas between plates.