HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconPork Schnitzel Fingers
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

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

serving 4 people

Ingredientsarrow down iconarrow down icon

serving 4 people

680 g

Pork Slices

10 g


1 unit


2 tbsp

White Wine Vinegar


4 tbsp


(ContainsEgg/Oeuf, Mustard/Moutarde)

340 g

Coleslaw Cabbage Mix

454 g

Sugar Snap Peas, trimmed

1.5 cup

Panko Breadcrumbs


56 g

Parmesan Cheese, shredded


Not included in your delivery

½ tsp



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
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
Baking Sheet
Baking Dish
Paper Towel
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, 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.


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.


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.


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.


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