Parmesan Pork Schnitzels
with Cucumber Slaw & Smokey Aioli
- Gluten
- Wheat
- Eggs
- Milk
- Soy
- May contain traces of allergens
- Milk
Laced with 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
cucumber
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
Parmesan cheese
(Contains: Milk)
1 packet
Dijon mustard
Not included in your delivery
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
• Thinly slice cucumber into half-moons. • 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 the panko breadcrumbs (see ingredients) and shaved 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 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 on the outside and cooked through, 1-2 minutes each side. Transfer to a paper towel-lined plate.
TIP: Add extra oil between batches if necessary.
• 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 cucumber 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 Parmesan pork schnitzels between plates. • Serve with cucumber slaw and smokey aioli. Enjoy!
Customer reviews
Review summary
Updated on July 2026- Flavour: The Parmesan crust was a standout, delivering great crunch and flavour, though some found the smoky aioli a little overpowering and the slaw dressing on the mild side.
- Ease of prep: Most found this a quick and easy weeknight meal, though some noted it took longer than expected, especially with kids helping crumb the pork.
- Suggestions: Several reviewers recommended using grated Parmesan rather than shaved, as the flakes were too large to coat evenly and tended to fall off during cooking. Cooking at medium heat rather than high is also worth considering, as the crumb and Parmesan can burn quickly; those who wanted more flavour in the slaw suggested adding extra Dijon mustard to the dressing.
- Leftovers: The slaw does not keep well, so it is best enjoyed fresh on the day; the pork, however, held up nicely for lunch the next day.
- Portions: Some found the servings generous enough to stretch across two meals, while others were disappointed by small, unevenly cut pork pieces that were difficult to crumb and serve.
