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Pork Schnitzel & Fries

Pork Schnitzel & Fries

with Smokey Aioli Slaw

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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.

Tags:Kid Friendly

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo 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 packet

panko breadcrumbs


1 packet

pork schnitzels

1 bag

slaw mix

1 packet

smokey aioli

(ContainsEggMay be present Milk)

1 sachet

Aussie spice blend

(May be present Gluten)

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)3895 kJ
Fat54 g
of which saturates6.6 g
Carbohydrate59.6 g
of which sugars11.7 g
Protein51.9 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
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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.