Pork Schnitzel & Fries

Pork Schnitzel & Fries

with Smokey Aioli Slaw

Read more

Who doesn’t love a good crumbed pork? Paired with a creamy slaw and baked fries, we bet this will be a real hit in the household tonight.

Tags:Kid Friendly

Always read product labels for the most up-to-date allergen information. Visit for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time30 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount





1 sachet

Aussie spice blend

(May be present Gluten)

1 packet

panko breadcrumbs


1 packet

pork schnitzels

1 bag

slaw mix

1 packet

smokey aioli

(ContainsEggMay be present Tree Nuts)

Not included in your delivery

olive oil

1 tsp

white wine vinegar

1 tbs

plain flour


¼ tsp




Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)3690 kJ
Fat48.1 g
of which saturates5.8 g
Carbohydrate60.4 g
of which sugars11.7 g
Protein52 g
Sodium1012 mg
The average adult daily energy intake is 8700 kJ
Utensilsarrow down iconarrow down icon
Baking Tray
Baking Paper
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
download icondownload icon

Preheat the oven to 240°C/220°C fan-forced. Cut the potato into fries and place on a lined oven tray. Season with salt and drizzle with olive oil. Toss to coat, then bake until tender, 20-25 minutes.


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 and toss to coat. Set aside.


In a shallow bowl, combine the plain flour, Aussie spice blend, the salt and season with pepper. In a second shallow bowl, whisk the egg. In a third shallow bowl, place the panko breadcrumbs. Separate the pork schnitzels (they may be stuck together). Dip the pork into the flour mixture, followed by the egg, and finally in the panko breadcrumbs. Transfer to a plate.


Heat a large frying pan over a high heat with enough olive oil to coat the base of the pan. When the oil is hot, cook the pork until golden and cooked through, 1-2 minutes each side (cook in batches if your pan is getting crowded). Transfer to a plate lined with paper towel.

TIP: Add extra oil if needed so the schnitzel doesn't stick.


Add the slaw mix and 1/2 the smokey aioli to the pear. Toss to combine and season with salt and pepper.


Slice the pork. Divide the pork schnitzel, fries and smokey aioli slaw between plates. Serve with the remaining smokey aioli.