Quick Parsley & Parmesan Pork Schnitzels
with Apple Slaw & Smokey Aioli
- Gluten
- Wheat
- Eggs
- Milk
- Soy
- May contain traces of allergens
- Milk
Laced with parsley and Parmesan for the perfect balance of fresh and rich flavours, you'll be wanting to make every night "schnitty night" once you try this golden, crunchy crumbed pork number. Team with a slightly sweet and tangy slaw. This recipe is under 650kcal per serving and under 40g carbohydrates per serving.
Ingredients
1 bag
parsley
1
apple
¾ packet
panko breadcrumbs
(Contains: Gluten, Wheat May be present: Soy)
1 packet
pork schnitzels
1 bag
slaw mix
1 packet
smokey aioli
(Contains: Eggs May be present: Milk)
1 sachet
Aussie spice blend
1 packet
grated Parmesan cheese
(Contains: Milk)
1 packet
Dijon mustard
Not included in your delivery
1
olive oil
1 tbs
plain flour
(Contains: Gluten, Wheat)
1
egg
(Contains: Eggs)
1 tsp
white wine vinegar
1 tsp
brown sugar
Utensils
Cooking Steps
• Roughly chop parsley leaves. Slice apple into thin sticks. • 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 (see ingredients), grated Parmesan cheese and parsley.
• Pull apart pork schnitzels (they may be stuck together), then dip into flour mixture to coat, then into egg, and finally in panko mixture. Transfer to a plate. • In a large frying pan, heat enough olive oil to coat the base over high heat. When oil is hot, cook pork until golden and cooked through, 1-2 minutes each side. Transfer to a paper towel-lined plate.
Little cooks: Help crumb the pork! Use one hand for wet ingredients and the other for dry so you don't get sticky fingers. Make sure to wash your hands well afterwards.
• In a large bowl, combine Dijon mustard, the white wine vinegar, the brown sugar and a drizzle of olive oil. Season with salt and pepper. • Add apple and slaw mix. Toss to coat.
TIP: Use less Dijon mustard if you're not a fan!
Little cooks: Lend a hand by combining the ingredients for the dressing and tossing the slaw.
• Divide parsley and Parmesan pork schnitzels between plates. • Serve with apple slaw and smokey aioli. Enjoy!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many loved the parsley-Parmesan crumb, which added a delicious crunch. The smokey aioli was divisive — some enjoyed it, others found it too strong.
- Ease of prep: Quick and simple to make, though some found crumbing the pork a bit messy. Several appreciated how easy it was for kids to help cook.
- Suggestions: Some felt the meal needed an extra element like chips, roast potatoes, or green veggies for a more complete dinner.
- Leftovers: The schnitzels made great sandwiches the next day, and some enjoyed taking the slaw for work lunches.
- Portions: While many found the pork servings generous, a few thought the meal wasn't quite filling enough on its own.
