home iconhome iconRecipe Archive
arrow right iconarrow right icon
ModOz Recipes
Pork Schnitzel & Apple Parmesan Salad

Pork Schnitzel & Apple Parmesan Salad

with Smokey Aioli

star version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 icon
3.5 / 4 Ratingout of 4740 ratings
Read more

All the classic flavours in this German-inspired dish play off against each other in the most delightful way. The sweetness of the honey and apple against sharp Parmesan and crunchy coated pork is just lovely!

Tags:Low Calorie
Allergens:GlutenEggMilk
Preparation Time30 minutes
Cooking difficultyLevel 1
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 packet

panko breadcrumbs

(ContainsGluten)

1 packet

pork schnitzels

1 bag

mixed salad leaves

1 unit

apples

1 packet

shaved Parmesan cheese

(ContainsMilk)

1 bunch

mint

1 unit

green beans

1 tub

smokey aioli

(ContainsEggMay be presentTree Nuts)

Not included in your delivery

2 tbs

plain flour

(ContainsGluten)

1 unit

egg

(ContainsEgg)

olive oil

1 tsp

honey

3 tsp

vinegar (white wine or red wine)

1 tsp

salt

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)2210 kJ
Fat16.7 g
of which saturates5.8 g
Carbohydrate40.3 g
of which sugars13.9 g
Protein47.1 g
Sodium645 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Instructions
Instructionsarrow up iconarrow up icon
Get prepped
Get prepped
1

Trim the green beans and cut in half. Thinly slice the apple into wedges. Pick and thinly slice the mint leaves (if using).

Prepare the crumb
Prepare the crumb
2

In a shallow bowl, combine the salt, plain flour and a good pinch of pepper. In a second shallow bowl, whisk the egg. In a third shallow bowl, place the panko breadcrumbs.

Crumb the pork
Crumb the pork
3

Separate the pork schnitzels (there should be about 2 per person). Dip the schnitzels into the seasoned flour, then into the egg and finally into the panko breadcrumbs. Set aside on a plate.

Cook the pork schnitzel
Cook the pork schnitzel
4

Heat a large frying pan over a medium-high heat. Add the green beans and a splash of water and cook until tender, 3-4 minutes. Transfer to a large bowl. Return the frying pan to a high heat with enough olive oil to coat the base. When the oil is hot, add 1/2 the crumbed pork and cook until golden and cooked through, 1-2 minutes each side. Transfer to a plate lined with paper towel. Repeat with the remaining pork schnitzels. TIP: Add extra oil between batches if necessary.

Make the salad
Make the salad
5

In the bowl with the beans, add the honey, vinegar and olive oil (1 tbs for 2 people / 2 tbs for 4 people). Mix to combine. Add the mixed salad leaves, apple, shaved Parmesan cheese and mint (if using) to the dressing. Toss to coat. TIP: Toss the salad just before serving to keep the leaves crisp.

Serve up
Serve up
6

Divide the pork schnitzels and the crunchy apple, mint and Parmesan salad between plates. Serve with the smokey aioli. TIP: For the low-calorie option, serve without the smokey aioli.