Aussie Pork Schnitzel & Gravy
with Parmesan Crushed Potatoes & Carrot Salad
- Wheat
- Gluten
- Soy
- Sulphites
- Milk
- Gluten
- Soy
- May contain traces of allergens
- Almond
- Brazil nut
- Cashew
- Hazelnut
- Macadamia
- Milk
- Peanuts
- Pecan
- Pine nut
- Pistachio
- Sesame
- Walnut
We'll save you a trip to the pub with this easy pork schnitzel. The star in this one - besides the perfectly crumbed and golden pork schnitzels, is the cheesy crushed potatoes. Who knew a little cheese could re-invent an entire dish? *This recipe is under 650kcal per serving.*
Ingredients
1 packet
Panko Breadcrumbs
(Contains: Wheat, Gluten May be present: Gluten, Soy)
1
Carrot
1 sachet
Vegetable Stock Pot
1
Garlic
1 packet
Gravy Granules
(Contains: Wheat, Gluten, Soy, Sulphites May be present: Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Walnut)
1 packet
Mixed Salad Leaves
1 packet
Parmesan Cheese
(Contains: Milk)
280 g
Pork Schnitzel
2
Potato
1 sachet
Aussie Spice Blend
Utensils
Cooking Steps
• Boil the kettle. Half-fill a medium saucepan with boiling water, then add a generous pinch of salt. • Cut potato into large chunks. Finely chop garlic. Cook potato in the boiling water, over high heat, until easily pierced with a fork, 12-15 minutes. • Drain. Return saucepan to medium-high heat, add the butter and garlic and cook, stirring, until fragrant, 1 minute. • Stir in chicken-style stock powder, then remove from heat. Add potato to pan, tossing to coat. Lightly crush with a fork. Stir in shaved parmesan cheese. Cover to keep warm.
• Meanwhile, grate carrot. • In a shallow bowl, combine the plain flour and Aussie spice blend. In a second shallow bowl, whisk the egg. In a third shallow bowl, place panko breadcrumbs. • Separate pork schnitzels to get two per person. • Dip pork into flour mixture, followed by egg, and finally in panko breadcrumbs. Set aside on a plate.
• In a large frying pan, heat enough olive oil to coat the base over high heat. • Fry pork schnitzel in batches until golden and cooked through, 1-2 minutes each side. Transfer to a paper towel-lined plate.
TIP: Add extra oil if needed so the schnitzel does not stick to the pan.
• Meanwhile, boil the kettle. • In a medium bowl, combine gravy granules and the boiling water (see ingredients), whisking, until smooth, 1 minute.
• Just before serving, add carrot, mixed salad leaves, a drizzle of balsamic vinegar and olive oil. • Toss to coat and season.
• Slice pork schnitzels. • Divide parmesan crushed potatoes, Aussie pork schnitzels and carrot salad between plates. • Spoon over gravy to serve. Enjoy!
Customer reviews
Review summary
Updated on July 2026- Flavour: The pork schnitzel and parmesan crushed potatoes were clear favourites, with many praising the tender pork and cheesy, garlicky potatoes. The gravy divided opinions — some loved it, while others found it runny, powdery, or oddly sweet.
- Ease of prep: Most found the recipe quick and straightforward, though a few noted it uses quite a few dishes and the crumbing step can get a little messy.
- Suggestions: Several reviewers found the panko breadcrumbs insufficient to coat all the pork, so having extra on hand helps. Some preferred making the gravy in the frying pan used for the schnitzel, and a few reduced the parmesan or skipped the stock powder in the potatoes to dial back the richness. One reviewer roasted the potatoes instead of crushing them and found it equally delicious.
- Leftovers: Portions were generally generous, and several customers enjoyed the leftovers for lunch the next day.
- Portions: A number of reviewers noted their pork arrived as small strips rather than whole schnitzels, which affected the cooking and presentation.
