Pork Parmigiana & Hand-Cut Sweet Potato Fries
with Honey-Mustard Salad
Calories
:
346 kcalProtein
:
32.6g proteinPreparation Time
:
30 minutesDifficulty
:
EasyHigh Protein
Allergens:
- Wheat
- Gluten
- Gluten
- Soy
- May contain traces of allergens
- Wheat
Why not dig into this scrumptious twist on the classic parmi with our tender pork schnitzel, topped with a rich red sauce and gooey melted cheese? Complete with hand-cut fries and a bright salad for a refreshing dinner time winner.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
2
Potato
1 sachet
Aussie Spice Blend
1 packet
Panko Breadcrumbs
(Contains: Wheat, Gluten May be present: Gluten, Soy.)
280 g
Pork Schnitzel
½ packet
Tomato Sugo
(May be present: Gluten, Wheat.)
1
Shredded Mozzarella
1
Tomato
1
Cucumber
1 packet
Dijon Mustard
1 packet
Mixed Salad Leaves
Utensils
•Large Frying Pan
Cooking Steps
1
- Preheat oven to 240°C/220°C fan-forced. Cut potato into fries.
- Place on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat.
- Bake until tender, 20-25 minutes.
TIP: If your oven tray is crowded, divide between two trays.
2
- In a shallow bowl, combine Aussie spice blend and the plain flour. In a second shallow bowl, whisk the egg. In a third shallow bowl, place panko breadcrumbs.
- Dip pork schnitzel into spice mixture to coat, then into egg and finally in breadcrumbs. Set aside on a plate.
3
- Wash out frying pan then return to high heat with enough olive oil to coat the base.
- Cook pork schnitzel in batches until golden and cooked through, 1-2 minutes each side. Transfer to a paper towel-lined plate.
4
- Transfer pork schnitzels to a second lined oven tray.
- Top and evenly spread each piece of pork with tomato sugo, then sprinkle with shredded mozzarella.
- Bake until cheese is golden, 8-10 minutes.
5
- Meanwhile, slice tomato into thin wedges.
- Thinly slice cucumber into rounds.
- In a large bowl, combine Dijon mustard (see ingredients), the honey and a drizzle of vinegar and olive oil. Add tomato, cucumber and mixed salad leaves to the dressing and toss to coat. Season to taste.
6
- Divide pork parmigiana, potato fries and honey-mustard salad between plates to serve. Enjoy!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many found the pork parmigiana delicious, with a tasty sauce and plenty of flavour.
- Ease of prep: Some felt the recipe was complex and time-consuming, taking longer than expected to prepare.
- Suggestions: Several preferred regular potatoes over sweet potato fries. Some suggested adding tomato to enhance the salad.
- Portions: While most enjoyed the serving sizes, a few found there were too many sweet potato fries.
- Variations: One cook successfully adapted the recipe by roasting cubed regular and sweet potatoes with spices.
