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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.

Allergens:GlutenEggMilkSulphites
Preparation Time30 minutes
Cooking difficultyLevel 1
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 bunch

sage

1 unit

apples

1 unit

carrot

¾ packet

panko breadcrumbs

(ContainsGluten)

1 packet

grated Parmesan cheese

(ContainsMilk)

1 packet

pork schnitzels

1 tub

Dijon mustard

(ContainsSulphites)

1 bag

shredded red cabbage

1 tub

garlic aioli

(ContainsEggMay be presentTree Nuts)

Not included in your delivery

olive oil

2 tbs

plain flour

(ContainsGluten)

1 tsp

salt

1 unit

egg

(ContainsEgg)

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
Utensils
Utensilsarrow down iconarrow down icon
Chopping board
Grater
Knife
Shallow Dish
Plate
Large Non-Stick Pan
Paper Towel
Large Bowl
Instructionsarrow up iconarrow up icon
download icondownload icon
Get prepped
Get prepped
1

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

Prep the crumbing
Prep the crumbing
2

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
3

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
4

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
5

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
6

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