Quick Parmesan Pork Schnitzels
with Dijon Mustard Pear Slaw & Aioli
- Gluten
- Wheat
- Eggs
- Milk
- Soy
- May contain traces of allergens
- Milk
All the classic flavours in this German-inspired dish play off against each other in the most delightful way. The sweetness of the pear against the sharp Parmesan and crunchy coated pork is just lovely! This recipe is under 650kcal per serving and under 40g carbohydrates per serving. We’ve replaced the smokey aioli in this recipe with garlic aioli due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!
Ingredients
1
pear
1 packet
panko breadcrumbs
(Contains: Gluten, Wheat May be present: Soy)
1 packet
pork schnitzels
1 bag
baby spinach leaves
1 bag
slaw mix
1 packet
smokey aioli
(Contains: Eggs May be present: Milk)
1 sachet
Aussie spice blend
1 packet
Parmesan cheese
(Contains: Milk)
1 packet
Dijon mustard
Not included in your delivery
olive oil
1 tbs
plain flour
(Contains: Gluten, Wheat)
1
egg
(Contains: Eggs)
1 tsp
white wine vinegar
1 tsp
brown sugar
Utensils
Cooking Steps
• Roughly chop pear. • In a shallow bowl, combine Aussie spice blend, the plain flour and a good pinch of salt and pepper. In a second shallow bowl, whisk the egg. In a third shallow bowl, combine panko breadcrumbs and Parmesan cheese. • Pull apart pork schnitzels (they may be stuck together), then dip into the flour mixture to coat, then into the egg and finally in panko mixture.
• In a large frying pan, heat enough olive oil to coat the base over high heat. When oil is hot, cook pork until golden on the outside and cooked through, 1-2 minutes each side. Transfer to a paper towel-lined plate.
• In a large bowl, combine Dijon mustard, the white wine vinegar, brown sugar and a drizzle of olive oil. Season with salt and pepper. • Add pear, baby spinach leaves and slaw mix. Toss to coat.
TIP: Use less Dijon mustard if you're not a fan!
• Slice pork schnitzels. • Divide Parmesan pork schnitzels between plates. • Serve with Dijon mustard pear slaw and garlic aioli. Enjoy!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many loved the crispy, Parmesan-crusted pork and the sweet pear in the slaw, creating a delightful balance of flavours.
- Ease of prep: While some found crumbing fiddly, others praised the simple instructions that made cooking schnitzels easy for the first time.
- Suggestions: Several recommended baking or air frying the schnitzels instead of pan-frying for a healthier option with less oil.
- Leftovers: The slaw doesn't keep well, but some enjoyed leftover schnitzels the next day.
- Portions: A few felt the meal was light; adding a side of potatoes or wedges could make it more filling.
