Pork Schnitzel & Pear-Parmesan Salad
with Mustard Mayo & Mint
- Wheat
- Gluten
- Eggs
- Milk
- Gluten
- Soy
- May contain traces of allergens
- Milk
- Wheat
All the classic flavours in this German-inspired dish play off against each other in the most delightful way. The sweetness of the honey and pear against sharp Parmesan and crumbed pork is just lovely! *This recipe is under 650kcal per serving and under 40g carbohydrates per serving.*
Ingredients
1 packet
Panko Breadcrumbs
(Contains: Wheat, Gluten May be present: Gluten, Soy)
1 packet
Mint
1 packet
Mixed Salad Leaves
1 packet
Mustard Mayo
(Contains: Eggs May be present: Milk)
1 packet
Parmesan Cheese
(Contains: Milk)
1
Pear
280 g
Pork Schnitzel
1
Cucumber
Not included in your delivery
1 drizzle
olive oil
2 tbs
flour
(Contains: Gluten May be present: Wheat)
2 tsp
salt (for the crumb)
1 piece
egg
(Contains: Eggs)
1 tsp
honey
1 drizzle
vinegar (balsamic or white wine) (pantry)
Cooking Steps
• Thinly slice pear into wedges. Thinly slice cucumber into half-moons. • Pick and thinly slice mint leaves.
• In a shallow bowl, combine the plain flour and the salt. • In a second shallow bowl, whisk the egg. • In a third shallow bowl, place panko breadcrumbs.
• Pull apart pork schnitzels so you get two per person. • Dip pork into flour mixture to coat, then into the egg, and finally in the breadcrumbs. Transfer to a plate.
• In a large frying pan, heat enough olive oil to coat the base over high heat. • When oil is hot, cook crumbed pork in batches, until golden and cooked through, 1-2 minutes each side. • Transfer to a paper towel-lined plate. TIP: Add extra oil between batches if necessary.
• While pork is cooking, combine the honey with a drizzle of olive oil and the vinegar in a medium bowl. • Season, then add mixed salad leaves, cucumber, pear, shaved Parmesan cheese and mint. Toss to coat.
• Slice pork schnitzel. • Divide pork schnitzel and pear-Parmesan salad between plates. • Serve with mustard mayo. Enjoy!
Customer reviews
Review summary
Updated on July 2026- Flavour: The pear and Parmesan salad is a standout, with mint adding freshness and the mustard mayo complementing the crispy schnitzel beautifully. Some found the schnitzel crumb mild and suggest adding garlic salt or extra seasoning to the flour for more flavour.
- Ease of prep: Most found the meal quick and straightforward, though the flour-egg-crumb process adds some time and washing up. A few reviewers suggest prepping the salad first to take the rush out of cooking the pork.
- Suggestions: Several customers noted the panko crumbs ran short; having extra on hand is a good idea, especially for larger portions. One reviewer found that using the mustard mayo as a base coat before the crumbs worked well in the air fryer, and another had great results finishing thicker pieces in a 180°C oven for 8 minutes after browning. If the pear arrives firm, leaving it out at room temperature for a few days helps it ripen; one reviewer grated it into the salad for extra flavour. Some found the salad dressing mild and suggest reducing the vinegar or boosting seasoning to taste, while one reviewer recommended using only half a teaspoon of salt in the flour coating rather than two teaspoons, with no loss of flavour.
- Leftovers: A few customers enjoyed the schnitzel cold the next day in a lunch, and one noted the meal freezes well for later servings.
- Portions: Opinions on serving size were mixed — some felt the pork portion was on the smaller side, while others found it generous and had enough for the following day.
