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Pork Schnitzel with Parmesan Slaw

Pork Schnitzel with Parmesan Slaw

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Schnitz dinner time! Here at HelloFresh, we’re all for turning Arnold Schwarzenegger’s favourite food into a healthy home cooked delight. Crispy pork schnitzel fits the bill, and we’ve paired it with a fresh crunchy cabbage and Parmesan slaw that’s dressed to impress. With this tasty supper wafting over the next door neighbours’ fence, you may need to make a speedy getaway. “Get to the chopper!”

Tags:High FiberNut FreeHigh Protein
Allergens:MilkGluten

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 Time35 minutes
Cooking difficultyMedium
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

3 cup

white cabbage

1 block

Parmesan cheese

(ContainsMilk)

½

lemon

1 cup

panko breadcrumbs

(ContainsGluten)

1 bunch

parsley

4 fillet

pork schnitzels

100 g

green beans

Not included in your delivery

2 tbs

olive oil

1 tbs

white wine vinegar

2 tbs

plain flour

(ContainsGluten)

¼ cup

vegetable oil

¼ cup

milk

(ContainsMilk)
Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)3270 kJ
Fat36.9 g
of which saturates9.5 g
Carbohydrate43.1 g
of which sugars10.7 g
Dietary Fibre0 g
Protein63.8 g
Sodium555 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Chopping board
Grater
Knife
Zester
Large Bowl
Small Bowl
Bowl
Plate
Pan
Paper Towel
Saucepan
Strainer
Instructionsarrow up iconarrow up icon
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1

To prepare the ingredients, finely shred the white cabbage and grate the Parmesan cheese. Zest the lemon and cut into wedges. Finely chop the parsley and trim the green beans.

2

Massage the white cabbage with your fingers in a large bowl to soften slightly and then stir in the Parmesan cheese. In a small bowl or jug whisk the olive oil, juice of one lemon wedge, white wine vinegar and salt and pepper. Pour the dressing through the cabbage slaw and set aside.

3

Now it’s time to set up your crumbing station. Place the plain flour in a shallow bowl, the milk in a second bowl and the panko breadcrumbs, lemon zest and the parsley in a third bowl. Season the pork schnitzels with salt and pepper then dip in the flour, followed by the milk and finally coat in the breadcrumb mixture. Place on a plate until ready to fry.

4

Heat the vegetable oil in a medium frying pan over a medium-high heat. Add the schnitzels and cook for 1-2 minutes on each side, or until golden and cooked through. Transfer to a paper towel lined plate to drain.

5

Meanwhile, bring a small saucepan of water to the boil. Add the green beans and blanch for 2 minutes or until just tender. Drain.

6

To serve, divide the cabbage slaw, schnitzels and green beans between plates. Serve with the remaining lemon wedges.