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Pork Schnitzel & Apple Parmesan Salad

Pork Schnitzel & Apple Parmesan Salad

with Smokey Aioli

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3.5 / 4 Ratingout of 4740 ratings
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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
Preparation Time30 minutes
Cooking difficultyLevel 1
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 packet

panko breadcrumbs


1 packet

pork schnitzels

1 bag

mixed salad leaves

1 unit


1 packet

shaved Parmesan cheese


1 bunch


1 unit

green beans

1 tub

smokey aioli

(ContainsEggMay be presentTree Nuts)

Not included in your delivery

2 tbs

plain flour


1 unit



olive oil

1 tsp


3 tsp

vinegar (white wine or red wine)

1 tsp


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
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
Get prepped
Get prepped

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

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

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

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

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

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.