Dukkah-Crusted Pork Schnitzels
with Roast Veggie Toss & Herby Mayo
- Wheat
- Gluten
- Eggs
- Almond
- Sesame
- Gluten
- Soy
- May contain traces of allergens
- Peanuts
- Pine nut
- Milk
- Walnut
- Brazil nut
- Pistachio
- Wheat
- Pecan
- Cashew
- Hazelnut
- Macadamia
Ingredients
1 packet
Panko Breadcrumbs
(Contains: Wheat, Gluten May be present: Gluten, Soy)
1 packet
Dill & Parsley Mayonnaise
(Contains: Eggs)
280 g
Pork Schnitzel
1 packet
Baby Spinach Leaves
1
Brown Onion
1 sachet
Dukkah
(Contains: Almond, Sesame May be present: Gluten, Soy, Peanuts, Pine nut, Milk, Walnut, Brazil nut, Pistachio, Wheat, Pecan, Cashew, Hazelnut, Macadamia)
2
Sweet Potato
1
Carrot
1
Beetroot
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Cut sweet potato and beetroot into small chunks. • Slice onion (see ingredients) into thick wedges. • Slice carrot into thick rounds.
• Place sweet potato, beetroot and onion on a lined oven tray. • Place carrot on a second lined oven tray. Drizzle carrot with the honey. • Drizzle both veggie trays with olive oil, then season with salt and pepper and toss to coat. • Roast both veggie trays until tender, 25-30 minutes.
• Meanwhile, combine the plain flour, the salt and a good pinch of pepper in a shallow bowl. • In a second shallow bowl, whisk the egg. • In a third shallow bowl, combine panko breadcrumbs and dukkah. • Dip pork schnitzels into flour mixture to coat, then into the egg and finally in the panko dukkah mixture. Set aside on a plate.
Little cooks: Help crumb the pork! Use one hand for wet ingredients and the other for dry ingredients. Make sure to wash your hands well afterwards!
• In a large frying pan, heat enough olive oil to coat the base over medium-high heat. • When oil is hot, cook crumbed pork, in batches, until golden and cooked through, 2-3 minutes each side. • Transfer to a paper towel-lined plate.
TIP: Pork can be served slightly blushing pink in the centre.
• While the schnitzels are cooking, combine the roasted veggies on one of the oven trays. • Top with baby spinach leaves, gently tossing to coat. • Season to taste.
• Divide dukkah-crusted pork schnitzel and roast veggie toss between plates. • Serve with a dill & parsley mayonnaise. Enjoy!
Little cooks: Add the finishing touch by dolloping the mayo on top!
Customer reviews
Review summary
Updated on July 2026- Flavour: The dukkah and panko crumb is the standout feature, delivering a nutty, aromatic crust that won over even hesitant eaters. The dill and parsley mayo was widely praised as the perfect accompaniment.
- Ease of prep: The crumbing process adds some time, but most found the overall recipe straightforward and easy to follow. A few noted the total cook time ran longer than expected, particularly when roasting the vegetables.
- Suggestions: Some found the dukkah flavour quite intense and suggest using half the amount for a milder result, especially for kids. A few reviewers added feta to the roast veggie toss, swapped beetroot for potato, or roasted the vegetables in an air fryer to speed things up. One reviewer noted the carrots cooked faster than the other vegetables and suggested keeping them on a separate tray as instructed. Cooking the schnitzels on a lower heat helped prevent burning while ensuring the pork cooked through without drying out.
- Leftovers: Several customers noted the generous pork portions made excellent leftovers for lunch the next day. One reviewer enjoyed the roast veggie toss cold as a salad with added feta.
- Portions: Portion sizes were generally well received, with many finding the meal easily fed more than the stated serves. A recurring frustration was receiving small, uneven pork strips rather than whole schnitzels, which made crumbing and cooking more fiddly.
