Crunchy Pork Schnitzel

Crunchy Pork Schnitzel

with Red Apple & Parmesan Salad

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All the classic flavours in this German-inspired dish play off against each other in a most delightful way. The sweetness of the honey and apple against sharp Parmesan and crunchy pork is just lovely!


Always refer to the product label for the most accurate ingredient and allergen information.

Preparation Time45 minutes
Cooking difficultyLevel 2
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 packet

panko breadcrumbs


1 packet

pork schnitzels

½ bag

rocket leaves



½ block

Parmesan cheese


Not included in your delivery

2 tbs

plain flour





¼ cup

vegetable oil

1 tbs

olive oil

1 tsp


2 tsp

apple cider vinegar

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)2710 kJ
Fat32.1 g
of which saturates7.3 g
Carbohydrate39.5 g
of which sugars13.3 g
Protein47.9 g
Sodium320 mg
The average adult daily energy intake is 8700 kJ
Utensilsarrow down iconarrow down icon
Chopping board
Paper Towel
Large Bowl
Small Bowl
Instructionsarrow up iconarrow up icon
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To prepare the ingredients, whisk the egg, wash the rocket leaves, thinly slice the apple into wedges, and shave the Parmesan cheese.


Set up the crumbing station. Prepare three shallow bowls. In the first, place the plain flour and a good grind of salt and pepper. In the second, the whisked egg with a dash of water. In the third, the panko breadcrumbs. Take each pork schnitzel fillet and dip in in the flour, then into the egg wash, and then into the breadcrumb mixture. Lay them out on a plate, ready to fry. Tip: If you don’t have an egg, replace it with 2 tbs milk.


Heat the vegetable oil in a large frying pan over a high heat. Fry half the crumbed pork for 3-4 minutes on each side, or until golden on the outside and cooked through. Set the pork aside on a plate with paper towel, to soak up any excess oil. Wipe the frying pan clean if needed and repeat the process with the remaining pork and some extra oil if needed.


Combine the rocket leaves, apple slices and shaved Parmesan cheese in a large bowl. In a small jug combine the olive oil, honey and apple cider vinegar. Season with salt and pepper. Drizzle the dressing over the salad.


To serve, divide the pork and salad between plates. Enjoy!