Parmesan Pork Schnitzels
with Pear Slaw & Smokey Aioli
- Gluten
- Wheat
- Eggs
- Milk
- Soy
- May contain traces of allergens
All the classic flavours in this German-inspired dish play off against each other in the most delightful way. The sweetness of the honey and apple against sharp Parmesan and crunchy coated pork is just lovely! This recipe is under 650kcal per serving.
Ingredients
1
pear
¾ packet
panko breadcrumbs
(Contains: Gluten, Wheat May be present: Soy)
1 packet
pork schnitzels
1 bag
slaw mix
1 packet
mayonnaise
(Contains: Eggs)
1 sachet
Aussie spice blend
1 packet
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
• Slice pear 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) 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.
• 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.
• 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 pear and slaw mix. Toss to coat. TIP: Use less Dijon mustard if you're not a fan!
• Slice pork schnitzels. • Divide Parmesan pork schnitzels between plates. • Serve with pear slaw and mayonnaise. Enjoy!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many loved the crunchy, flavourful Parmesan crumb coating on the pork. The pear added a delightful sweetness to the slaw.
- Ease of prep: Quick and easy to prepare, though some found coating small pork pieces fiddly. Several suggested using an air fryer for crispy results.
- Suggestions: Several recommended adding a carb side like chips or sweet potatoes. Some preferred garlic aioli over the smokey version.
- Leftovers: The slaw didn't keep well; consider making it fresh or reducing the portion if not eating immediately.
- Portions: Many found the meal light; adding extra vegetables or a starchy side helped make it more filling.
