Spiced Pork Schnitzel & Sweet Potato Fries
with Smokey Pear Slaw
- Gluten
- Wheat
- Eggs
- Soy
- May contain traces of allergens
- Milk
Who doesn’t love a good pork schnitty? Teamed with creamy slaw and baked sweet potato fries, we bet this will be a real household hit.
Ingredients
2
sweet potato
½
pear
1 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
Not included in your delivery
olive oil
1 drizzle
white wine vinegar
1 tbs
plain flour
(Contains: Gluten, Wheat)
¼ tsp
salt
1
egg
(Contains: Eggs)
Utensils
Cooking Steps
Preheat oven to 240°C/220°C fan-forced. Cut sweet potato into fries. Place on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. Bake until tender, 20-25 minutes.
TIP: If your oven tray is crowded, divide the fries between two trays.
While the fries are baking, slice pear (see ingredients) into thin sticks. In a large bowl, combine pear and a drizzle of white wine vinegar. Set aside.
In a shallow bowl, combine the plain flour, Aussie spice blend, the salt and a pinch of pepper. In a second shallow bowl, whisk the egg. In a third shallow bowl, place panko breadcrumbs. Pull apart pork schnitzels so you get two per person. Dip pork into flour mixture, then into egg, and finally in breadcrumbs. Set aside on a plate.
Little cooks: Help crumb the schnitzel! Use one hand for the wet ingredients and the other for the dry ingredients so you don't end up with sticky fingers.
In a large frying pan, heat enough olive oil to coat the base over high heat. When oil is hot, cook schnitzels, in batches, until golden and cooked through, 1-2 minutes each side. Transfer to a paper towel-lined plate.
TIP: Add extra oil between batches to prevent the schnitzels from sticking to the pan.
To the bowl with the pear, add slaw mix and 1/2 the smokey aioli. Toss to combine. Season to taste.
Little cooks: Take the lead and help toss the slaw!
Slice pork schnitzels. Divide schnitzel, sweet potato fries and smokey pear slaw between plates. Serve with remaining smokey aioli.
Customer reviews
Review summary
Updated on July 2026- Flavour: The smokey aioli and pear slaw were widely enjoyed, though some found the overall dish a little mild or the smokey aioli too overpowering against the schnitzel spices.
- Ease of prep: Most found this a quick and easy weeknight meal, though crumbing the schnitzels requires a little patience and is slightly fiddly.
- Suggestions: Several reviewers noted the panko breadcrumbs were insufficient to coat all the meat — having extra on hand is a good idea. Cook schnitzels for closer to one minute per side to avoid a chewy, leathery result, and season the sweet potato fries for extra flavour.
- Leftovers: The generous pork portions meant several households had leftovers, which went down well the next day.
- Portions: Some received pork in small, thin strips rather than whole schnitzels, making crumbing difficult — pulling pieces apart as instructed works best with evenly sized cuts.
