HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconLemon Thyme Pork Schnitzels
Lemon Thyme Pork Schnitzels

Lemon Thyme Pork Schnitzels

with Chips, Salad & Dill Mayo

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Forget parsley, sage, rosemary and thyme – it's lemon thyme that makes these schnitzels so exceptionally delicious! Add a super-tasty salad with apple and carrot, plus fries and herbed mayo, and an all-new dinner is on the table.


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 Time25 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount

2 unit


1 bunch

lemon thyme

½ unit


½ unit


1 packet

panko breadcrumbs


1 packet

pork schnitzels

1 bag

mixed salad leaves

1 packet

dill & parsley mayonnaise


Not included in your delivery

olive oil

½ tsp


1 tsp

vinegar (balsamic or white wine)

2 tbs

plain flour


1 tsp


1 unit


Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)2931 kJ
Fat27.8 g
of which saturates4 g
Carbohydrate59.1 g
of which sugars9.1 g
Dietary Fibre0 g
Protein51.3 g
Cholesterol0 mg
Sodium1233 mg
The average adult daily energy intake is 8700 kJ
Utensilsarrow down iconarrow down icon
Baking Paper
Baking Tray
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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Preheat the oven to 240°C/220°C fan-forced. Slice the potato (unpeeled) into 1cm chips. Place on an oven tray lined with baking paper. Drizzle with olive oil and season with salt and pepper. Toss to coat, then bake until tender, 25-30 minutes.

TIP: Cut the potato to the correct size so it cooks in the allocated time.


While the chips are baking, pick the lemon thyme leaves. Slice the apple (see ingredients list) into thin wedges. Grate the carrot (see ingredients list).

TIP: Hold each thyme sprig at the top, then gently run your fingers down to remove the leaves. If the stems are very soft, you can just chop them instead.


In a large bowl, combine the honey, vinegar and a drizzle of olive oil. Season with salt and pepper and use a fork or whisk to combine. Set aside.


In a shallow bowl, combine the plain flour, the salt and a good pinch of pepper. In a second shallow bowl, whisk the egg. In a third shallow bowl, combine the panko breadcrumbs and lemon thyme. Separate the pork schnitzels (there should be about 2 per person). Dip each pork schnitzel into the seasoned flour, followed by the egg and finally into the panko mixture. Set aside on a plate.


Heat a large frying pan over a medium-high heat and add enough olive oil to coat the base of the pan. When the oil is hot, add the crumbed schnitzel in batches and cook until golden and cooked through, 1-2 minutes each side. Transfer to a plate lined with paper towel.

TIP: Add extra oil between batches if needed.


Add the apple, carrot and mixed salad leaves to the salad dressing in the bowl and toss to coat. Divide the pork schnitzel, chips and salad between plates. Serve with the dill & parsley mayonnaise.