HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconSesame Crumbed Pork
Sesame Crumbed Pork

Sesame Crumbed Pork

With Braised Cabbage & Honey Garlic Aioli

Read more

This yummy pub style classic seems German, what with the pork schnitzel and braised cabbage. But we’ve also taken inspiration from Japanese katsu, with a super panko breadcrumb coating and a divine honey-garlic aioli drizzle.


Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time30 minutes
Cooking difficultyMedium
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount

1 portion

red cabbage

1 tub

garlic aioli


1 packet

panko breadcrumbs


1 sachet

sesame seeds

(ContainsSesameMay be present Tree Nuts, Gluten, Milk, Peanuts, Soy)

1 packet

pork schnitzels

1 bunch


Not included in your delivery

½ tsp

white wine vinegar

½ tsp


2 tbs

plain flour





¼ cup

olive oil

3 tsp

balsamic vinegar

1 tsp


Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)3280 kJ
Fat51 g
of which saturates8 g
Carbohydrate31.3 g
of which sugars6.5 g
Dietary Fibre0 g
Protein47.1 g
Cholesterol0 mg
Sodium260 mg
The average adult daily energy intake is 8700 kJ
Utensilsarrow down iconarrow down icon
Chopping board
Small Bowl
Large Pan
Paper Towel
Instructionsarrow up iconarrow up icon
download icondownload icon

Finely slice the red cabbage. Pick the parsley leaves and finely chop.


Combine the white wine vinegar, garlic aioli and honey in a small bowl and season with salt and pepper. Set aside.


Place the plain flour in a shallow bowl. Place the egg in a second bowl and whisk with a fork. Place the panko breadcrumbs, sesame seeds and 1/2 of the parsley in a third bowl. Season the pork schnitzel with salt and pepper then dip in the flour, followed by the egg and finally coat in the panko-sesame breadcrumb mixture. Place on a plate until ready to fry.


Heat the olive oil in a medium frying pan over a medium-high heat. Cook the crumbed pork schnitzel for 2-3 minutes on each side, or until the crumb is golden and the pork is cooked through. Set aside on a plate lined with paper towel, to drain excess oil.


Return the frying pan to a medium-high heat. Add the red cabbage and cook for 3-4 minutes, or until tender. Add the balsamic vinegar and water and cook for a further 1 minute, or until completely softened.


Divide the sesame crumbed pork between plates and serve the braised cabbage on the side. Drizzle with honey-garlic aioli and sprinkle with parsley.

To add some extra flare to your pork, spoon the honey-garlic aioli into a zip lock bag. Right before serving snip the bottom corner off and use the bag to drizzle over the aioli in a zig zag pattern, just like traditional katsu.