Pork Schnitzel & Mustard Gravy
with Creamy Potatoes & Tomato Salad
- Gluten
- Wheat
- Eggs
- Soy
- Sulphites
- Soy
- May contain traces of allergens
- Milk
- Peanuts
- Sesame
- Almond
- Brazil nut
- Traces of Cashew
- Hazelnut
- Macadamia
- Pine Nut
- Pecan
- Pistachio
- Walnut
Nothing says a pub night like a good ol' pork schnitzel and potato combo. Make this classic dish in the comfort of your home and watch as the aromas of the creamy mustard gravy that douses the schnittys and the mayo-coated potatoes fill the air ... and your stomachs! This recipe is under 650kcal per serving.
Ingredients
1 bag
Chat Potatoes
1
tomato
1 sachet
lemon pepper seasoning
1 packet
panko breadcrumbs
(Contains: Gluten, Wheat May be present: Soy)
1 packet
pork schnitzels
1 sachet
gravy granules
(Contains: Gluten, Soy, Sulphites, Wheat May be present: Milk, Peanuts, Sesame, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut)
1 packet
wholegrain mustard
1 bag
mixed salad leaves
1 packet
dill & parsley mayonnaise
(Contains: Eggs)
Not included in your delivery
olive oil
1 tbs
plain flour
(Contains: Gluten, Wheat)
¼ tsp
salt
1
egg
(Contains: Eggs)
½ cup
boiling water
1 tsp
honey
drizzle
vinegar (balsamic or white wine)
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. Halve chat potatoes. • Place potatoes on a lined oven tray. Drizzle with olive oil, season with salt and pepper and toss to coat. • Roast until tender, 25-30 minutes.
TIP: Cut any larger chat potatoes into quarters so they are similar in size.
• Meanwhile, roughly chop tomato. • In a shallow bowl, combine lemon pepper seasoning, the plain flour and the salt. In a second shallow bowl, whisk the egg. In a third shallow bowl, place panko breadcrumbs. Separate pork schnitzels. • Dip pork into flour mixture, followed by egg, and finally in panko breadcrumbs. Set aside on a plate.
• When the potatoes have 5 minutes remaining, in a large frying pan, heat enough olive oil to coat the base, over high heat. • Cook pork schnitzel in batches until golden and cooked through, 1-2 minutes each side. Transfer to a paper towel-lined plate.
TIP: Add extra oil if needed so the schnitzel does not stick to the pan.
• Boil the kettle. In a medium bowl, combine gravy granules and the boiling water (1/2 cup for 2 people / 1 cup for 4 people), whisking, until smooth, 1 minute. • Stir through wholegrain mustard, until combined. Season to taste.
• In a large bowl, combine the honey and a drizzle of the vinegar and olive oil. Season to taste. • Add tomato and mixed salad leaves, then toss to combine. • To the tray with the roast potatoes, add dill & parsley mayonnaise and toss to combine. Season with salt and pepper.
• Slice pork schnitzels. • Divide pork, creamy potatoes and tomato salad between plates. • Serve with mustard gravy. Enjoy!
Customer reviews
Review summary
Updated on Sept 2026- Flavour: The dill and parsley mayo-coated potatoes are a standout favourite, and the mustard gravy divides opinion — many love it, while others find it too strong or prefer a plain gravy alongside the pork.
- Ease of prep: The crumbing process adds a few extra steps and some mess, but most found the overall recipe manageable and rewarding.
- Suggestions: Many customers consistently noted there are not enough panko breadcrumbs to coat all the schnitzels — having extra on hand is a good idea. Some also found the flour and seasoning mix ran short for four servings. A few customers halved the mustard in the gravy to suit younger or more sensitive palates. Several reviewers noted the pork pieces were sometimes small, uneven off-cuts rather than proper schnitzel steaks, which made crumbing tricky.
- Leftovers: Schnitzels reheated well the next day, and at least one customer regularly portions this meal across two days.
- Portions: Potato and salad quantities were generally well received, though some felt the salad could be more substantial and a few wished for slightly more chicken or pork per serve.
