Pork Schnitzel & Fries
with Smokey Aioli Slaw
- Gluten
- Wheat
- Eggs
- Soy
- May contain traces of allergens
- Milk
Who doesn’t love a good pork schnitty? Teamed with a creamy slaw and baked fries, we bet this will be a real hit in the household tonight.
Ingredients
2
potato
½
pear
1 packet
panko breadcrumbs
(Contains: Gluten, Wheat May be present: Soy)
1 packet
pork schnitzels
1 bag
slaw mix
1 packet
smokey aioli
(Contains: Eggs May be present: Milk)
1 sachet
Aussie spice blend
Not included in your delivery
olive oil
1 tsp
white wine vinegar
1 tbs
plain flour
(Contains: Gluten, Wheat)
¼ tsp
salt
1
egg
(Contains: Eggs)
Utensils
Cooking Steps
Preheat the oven to 240°C/220°C fan-forced. Cut the potato into fries. Place on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. Spread out in a single layer, then bake until tender, 20-25 minutes.
TIP: If your oven tray is crowded, divide the fries between two trays.
While the fries are baking, slice the pear (see ingredients) into thin sticks. In a large bowl, combine the pear and the white wine vinegar. Set aside.
In a shallow bowl, combine the plain flour, Aussie spice blend, the salt and a pinch of pepper. In a second shallow bowl, whisk the egg. In a third shallow bowl, place the panko breadcrumbs. Separate the pork schnitzels (if stuck together). Dip the pork into the flour mixture, then in the egg, and finally in the panko breadcrumbs. Transfer to a plate.
TIP: Use one hand for the wet ingredients and one hand for the dry ingredients to stop your hands getting too messy!
In a large frying pan, add enough olive oil to coat the base and heat over a high heat. When the oil is hot, cook the pork in batches until golden and cooked through, 1-2 minutes each side. Transfer to a plate lined with paper towel.
TIP: Add extra oil if needed so the schnitzels don't stick to the pan!
To the bowl with the pear, add the slaw mix and 1/2 the smokey aioli. Toss to combine. Season to taste.
Slice the pork schnitzel. Divide the schnitzel, fries and smokey aioli slaw between plates. Serve with the remaining smokey aioli.
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many loved the smokey aioli and Aussie spice blend, which added great flavour to the pork schnitzel and slaw.
- Ease of prep: Quick and easy to make, though some found crumbing the pork a bit fiddly or time-consuming.
- Suggestions: Several recommend tenderising the pork first for more tenderness. Some prefer a garden salad instead of coleslaw.
- Leftovers: Leftover schnitzel and slaw work well in sandwiches or wraps for lunch the next day.
- Portions: Many noted the generous serving sizes, with enough for leftovers or to feed a family of four.
