Parmesan Pork Schnitzels & Dijon Bacon-Apple Slaw
with Smokey Aioli
All the classic flavours in this German-inspired dish play off against each other in the most delightful way. The sweetness of the apple against the sharp Parmesan and crunchy coated pork is just lovely!
This recipe is under 650kcal per serving and under 40g carbohydrates per serving.
We’ve replaced the smokey aioli in this recipe with garlic aioli due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1 packet
Panko Breadcrumbs
(Contains: Wheat, Gluten; May be present: Gluten, Soy.)
280 g
Pork Schnitzel
1 packet
Parmesan Cheese
(Contains: Milk;)
1 packet
Baby Spinach Leaves
1 packet
Dijon Mustard
1 sachet
Aussie Spice Blend
1 packet
Slaw Mix
1 packet
Smokey Aioli
(Contains: Eggs; May be present: Milk.)
1
Red Apple
100 g
Bacon
Utensils
Cooking Steps
• Thinly slice apple. • Cut bacon into 1cm pieces. • In a shallow bowl, combine Aussie spice blend, the plain flour and a good pinch of salt and pepper. In a second shallow bowl, whisk the egg. In a third shallow bowl, combine panko breadcrumbs and Parmesan cheese. • Pull apart pork schnitzels (they may be stuck together), then dip into the flour mixture to coat, then into the egg and finally into the panko mixture. Little cooks: Help crumb the pork! Use one hand for the wet ingredients and the other for the dry ingredients to avoid sticky fingers! Make sure to wash your hands well afterwards.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook bacon until golden, 5-6 minutes. Transfer to a bowl. • Return frying pan to high heat with enough olive oil to coat the base. When oil is hot, cook pork until golden on the outside and cooked through, 1-2 minutes each side. Transfer to a paper towel-lined plate.
• In a large bowl, combine Dijon mustard, the white wine vinegar, brown sugar and a drizzle of olive oil. Season with salt and pepper. • Add apple, baby spinach leaves, cooked bacon and slaw mix. Toss to coat. TIP: Use less Dijon mustard if you're not a fan! Little cooks: Take the lead by tossing the slaw!
• Slice pork schnitzels. • Divide Parmesan pork schnitzels between plates. • Serve with Dijon bacon-apple slaw and garlic aioli. Enjoy!
