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ModOz Recipes
Sage & Parmesan Crumbed Pork

Sage & Parmesan Crumbed Pork

with Apple & Carrot Slaw

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The best way to improve on a classic schnitzel is by adding flavour straight into the crumb. Taste the proof right here, with fragrant sage and Parmesan cheese in the golden panko coating. With a crisp slaw that gets a subtle sweetness from apple and carrot, this dinner will satisfy your flavour and comfort food cravings.

Preparation Time30 minutes
Cooking difficultyLevel 1
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 bunch


1 unit


1 unit


¾ packet

panko breadcrumbs


1 packet

grated Parmesan cheese


1 packet

pork schnitzels

1 tub

Dijon mustard


1 bag

shredded red cabbage

1 tub

garlic aioli

(ContainsEggMay be presentTree Nuts)

Not included in your delivery

olive oil

2 tbs

plain flour


1 tsp


1 unit



1 tsp

white wine vinegar

1 tsp

brown sugar

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)2800 kJ
Fat31.4 g
of which saturates7.3 g
Carbohydrate41.2 g
of which sugars18.4 g
Protein48.3 g
Sodium1580 mg
The average adult daily energy intake is 8700 kJ
Utensilsarrow down iconarrow down icon
Chopping board
Shallow Dish
Large Non-Stick Pan
Paper Towel
Large Bowl
Instructionsarrow up iconarrow up icon
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Get prepped
Get prepped

Pick and finely chop the sage leaves. Slice the apple into thin matchsticks. Grate the carrot (unpeeled).

Prep the crumbing
Prep the crumbing

In a shallow bowl, combine the plain flour, the salt and a good pinch of pepper. In a second shallow bowl, whisk the egg. In a third shallow bowl, place the panko breadcrumbs (see ingredients list), grated Parmesan cheese and chopped sage.

Crumb the pork
Crumb the pork

Pull apart the pork schnitzels (there will be about 2 per person) and dip into the flour mixture, followed by the egg, and finally in the panko breadcrumbs. Set aside on a plate.

Fry the pork
Fry the pork

Add enough olive oil to cover the base of a large frying pan and heat over a high heat. When the oil is hot, add the pork schnitzel and cook until golden on the outside and cooked through, 1-2 minutes each side. Transfer to a paper towel-lined plate. TIP: If your pan is getting crowded, cook in batches for the best results.

Make the slaw
Make the slaw

In a large bowl, combine the Dijon mustard, white wine vinegar, brown sugar and a drizzle of olive oil. Season with salt and pepper and mix well. Add the apple, carrot and shredded red cabbage to the dressing, toss to coat, then set aside. TIP: Use less Dijon if you are not a fan!

Serve up
Serve up

Divide the Parmesan and sage pork schnitzels and apple slaw between plates. Serve with the garlic aioli.