HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconPork Schnitzel With Summery Pineapple Salsa
Pork Schnitzel with Summery Pineapple Salsa

Pork Schnitzel with Summery Pineapple Salsa

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November in Australia: It’s hot, sticky and a little bit tacky, but always enjoyable. A little like this sweet pineapple salsa. Go on, grab your Crocodile Dundee hat, pop in the Kath & Kim DVD and tell him he’s dreaming, because it’s time to make like Muriel and send this classic Aussie schnitzel straight to the pool room. Taste the cultural cringe, reinvented, possums!

Tags:Egg FreeHigh ProteinLow SodiumNut Free

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 difficultyMedium
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount

300 g

sweet potato

1 cup

panko breadcrumbs





pork schnitzels



½ bunch


1 bunch

spring onions

1 head

gem lettuce

Not included in your delivery

2 tbs

olive oil

2 tbs

plain flour


2 tbs



¼ cup

vegetable oil

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)2820 kJ
Fat29.4 g
of which saturates4.6 g
Carbohydrate53.7 g
of which sugars17 g
Dietary Fibre0 g
Protein44.3 g
Sodium173 mg
The average adult daily energy intake is 8700 kJ
Utensilsarrow down iconarrow down icon
Baking Paper
Baking Tray
Grill Pan
Paper Towel
Instructionsarrow up iconarrow up icon
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Preheat the oven to 200°C/180°C fan-forced. To prepare the ingredients, cut the sweet potato into 5 mm thick discs (unpeeled). Peel the pineapple and cut into 1 cm thick slices. Finely chop the coriander and finely slice the spring onions. Shred the gem lettuce. Lastly, zest and juice the lemon.


Toss the sweet potato in half of the olive oil and season with salt and pepper. Place in a single layer on a lined oven tray and cook for 25-30 minutes or until tender and golden.


Now it’s time to set up your crumbing station. Place the flour in a shallow bowl, the milk in a second bowl and the panko breadcrumbs and lemon zest 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.


Heat a lightly greased chargrill pan over a medium-high heat. Add the pineapple slices and cook for 1-2 minutes on each side or until lightly grilled. Remove. Cut into cubes and toss with the coriander, spring onion and a drizzle of olive oil. Season to taste with salt and pepper


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.


To serve, divide the sweet potato and schnitzels between plates. Top the schnitzels with the pineapple salsa. Serve with a side salad of gem lettuce drizzled with a little olive oil and the lemon juice.