Almond Crusted Pork Schnitzel
with Herby Mash & Caramelised Onion Chutney Sauce
- Milk
- Almond
- Gluten
- Eggs
- Gluten(Wheat)
- Sulphites
Things are getting a little nutty tonight. We’re crumbing out succulent pork schnitzels in an almond crust. Drizzle it in a smokey onion sauce for a hit of rich flavour and serve with a helping of herby mashed potatoes and steamed veggies for that classic schnitzel meal feel. *This recipe is under 650kcal per serving.* *The current labour shortages have impacted availability of ingredients across the entire food supply chain. As such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!*
Ingredients
2
potato
1 bag
herbs
1
carrot
1 bunch
baby broccoli
2 clove
garlic
½
Brown Onion
½ packet
roasted almonds
(Contains: Almond)
1 packet
panko breadcrumbs
(Contains: Gluten(Wheat))
1 packet
pork schnitzels
1 packet
Onion Chutney
(Contains: Sulphites)
Not included in your delivery
olive oil
2 tbs
milk
(Contains: Milk)
2 tbs
plain flour
(Contains: Gluten)
1
egg
(Contains: Eggs)
½ tbs
balsamic vinegar
½ cup
water
Nutrition
Utensils
Cooking Steps
Bring a medium saucepan of salted water to the boil. Peel potato, then cut into large chunks. Thinly slice herbs. Cut carrot into sticks. Trim baby broccoli. Cook potato in the boiling water until easily pierced with a fork, 12-15 minutes. In last 8 minutes of cook time, place a colander or steamer basket on top, then add carrot and baby broccoli. Cover and steam until veggies are tender, and potatoes can be easily pierced with a fork, 7-8 minutes. Transfer carrot and baby broccoli to a bowl. Drizzle with olive oil and season to taste. Set aside. Drain potato, then return to saucepan along with milk, herbs and a drizzle of olive oil. Mash until smooth. Season to taste and cover to keep warm.
While the potato is cooking, finely chop garlic. Thinly slice onion (see ingredients). Crush roasted almonds (see ingredients) in a mortar and pestle, or in their packet using a rolling pin until resembling fine crumbs.
In a shallow bowl, place plain flour. In a second shallow bowl, whisk egg. In a third shallow bowl, place almonds and panko breadcrumbs. Pull apart pork schnitzels so you get 2 per person. Season pork with salt, then coat in flour, followed by the egg, and finally in breadcrumb mixture. Transfer to a plate.
Heat a large frying pan over high heat with enough olive oil to cover the base. Cook pork schnitzels in batches until golden and cooked through, 2-3 minutes each side. Transfer to a paper towel-lined plate.
Wipe out frying pan, then return to medium-high heat with a drizzle of olive oil. Cook onion until tender, 4-5 minutes. Add garlic and cook until fragrant, 1 minute. Reduce heat to low-medium, then add onion chutney, the balsamic vinegar and the water and simmer until slightly reduced, 1-2 minutes. Season to taste.
Slice pork schnitzel. Divide herby mash, steamed veggies and almond crusted pork schnitzel between plates. Serve with caramelised onion chutney sauce.
Customer reviews
Review summary
Updated on Feb 2026- Flavour: The almond crust added a delicious, unique touch to the schnitzel, though some found the overall dish a bit bland.
- Ease of prep: Many found the recipe time-consuming with multiple steps, suggesting it's better suited for weekends than busy weeknights.
- Suggestions: Consider adding spices to the crumb mixture for more flavour; tenderise the pork before cooking for improved texture.
- Portions: Some felt the vegetable portions, especially the broccoli, were too small for the number of servings.
- Sauce: The caramelised onion chutney received mixed reviews; several suggested adding gravy for moisture and flavour.
