HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconPork Schnitzel & Dill Parsley Mayo
Pork Schnitzel & Dill-Parsley Mayo

Pork Schnitzel & Dill-Parsley Mayo

with Garlic Veggies & Parsley Mash

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It’s schnitty night, tonight! Coat pork schnitzels in our classic lemon pepper blend for a crispy golden result. Then, to amp up the flavour, serve it with the best dill-parsley mayo around town. No need to head to the pub for a meal like this!

Tags:Kid Friendly

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time40 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount


sweet potato

1 bag


1 clove






1 packet

dill & parsley mayonnaise


1 sachet

lemon pepper seasoning

(May be present Gluten)

1 packet

panko breadcrumbs


1 packet

pork schnitzels

Not included in your delivery

olive oil

40 g



½ tbs


1.5 tbs

plain flour





¼ tsp

salt (for the potato)

1 tsp

salt (for the crumb)

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)3654 kJ
Fat44.8 g
of which saturates15 g
Carbohydrate62.4 g
of which sugars20.8 g
Protein51.6 g
Sodium1779 mg
The average adult daily energy intake is 8700 kJ
Utensilsarrow down iconarrow down icon
Medium Pan
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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Bring a medium saucepan of lightly salted water to the boil. Peel the sweet potato and cut into bite-sized chunks. Roughly chop the parsley. Cook the sweet potato in the boiling water until easily pierced with a knife, 10-15 minutes. Drain and return to the saucepan. Add the butter and the salt (for the potato) and mash until smooth. Stir through the parsley and cover to keep warm.


While the sweet potato is cooking, finely chop the garlic. Cut the zucchini into thin sticks. Thinly slice the carrot into half-moons. In a small bowl, combine the dill & parsley mayonnaise with the water. Set aside.


In a shallow bowl, combine the plain flour, lemon pepper spice blend and the salt (for the crumb). Season with pepper. In a second shallow bowl, whisk the egg. In a third shallow bowl, place the panko breadcrumbs. Separate the pork schnitzels (they may be stuck together). Dip each pork schnitzel piece into the flour mixture, followed by the egg, and finally in the panko breadcrumbs. Transfer to a plate.


Heat a drizzle of olive oil in a large frying pan over a medium-high heat. Add the zucchini, carrot and a splash of water and cook, tossing, until just tender, 3 minutes. Add the garlic and cook until fragrant, 1-2 minutes. Season with salt and pepper and transfer to a bowl.


Return the frying pan to a high heat with enough olive oil to coat the base. Cook the pork schnitzel in batches, until golden and cooked through, 2-4 minutes each side. Transfer to a paper towel-lined plate. TIP: Add extra oil if needed so the schnitzel doesn't stick to the pan.


Divide the parsley mash between plates. Serve with the pork schnitzels and the garlic veggies. Top with the dill-parsley mayo.