Parmesan Pork Schnitzels & Smokey Aioli
with Cherry Tomato Salad
- Wheat
- Gluten
- Milk
- Eggs
- Gluten
- Soy
- May contain traces of allergens
- Milk
Laced with Parmesan for the perfect balance of fresh and rich flavours, you'll be wanting to make every night "schnitty night" once you try this golden, crunchy crumbed pork number. Team it with a crisp and peppery salad forultimate flavour. *This recipe is under 650kcal per serving and under 30g carbohydrates per serving.* *We’ve replaced the spinach, rocket & fennel mix in this recipe with spinach & rocket mix due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!*
Ingredients
1 packet
Panko Breadcrumbs
(Contains: Wheat, Gluten May be present: Gluten, Soy)
1 packet
Dijon Mustard
1 packet
Parmesan Cheese
(Contains: Milk)
280 g
Pork Schnitzel
1 sachet
Aussie Spice Blend
1 packet
Smokey Aioli
(Contains: Eggs May be present: Milk)
1 packet
Snacking Tomatoes
1
Cucumber
1 packet
Spinach & Rocket Mix
Cooking Steps
- 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 (see ingredients) 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. Transfer to a plate.
- 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.
TIP: Add extra oil if needed so the schnitzel does not stick to the pan.
- Halve snacking tomatoes. Thinly slice cucumber.
- In a large bowl, combine Dijon mustard, the white wine vinegar and a drizzle of olive oil. Season with salt and pepper.
- Add tomatoes, cucumber, nectarine and spinach & rocket mix. Toss to coat.
- Divide Parmesan pork schnitzels between plates.
- Serve with cherry tomato salad and smokey aioli. Enjoy!
Customer reviews
Review summary
Updated on Aug 2026- Flavour: The Parmesan panko crumb was a clear highlight, and the smokey aioli was widely praised as a great pairing. Some found the spice blend underwhelming, while others loved the overall flavour combination.
- Ease of prep: Most found this a genuinely quick and straightforward weeknight cook, with several noting it was simple enough for kids aged 12 and 13 to prepare independently.
- Suggestions: Adding extra panko crumbs ensures better coverage on the pork, and cooking it slowly can help keep it tender. Several customers felt the salad was too simple and suggested adding extra vegetables or a more substantial side like roasted sweet potato.
- Leftovers: At least one customer found the schnitzels held up well eaten cold the next day, and another got two full meals from a single kit.
- Portions: A number of customers felt the meal was not quite filling enough, with some adding extra sides to round it out.
