American-Style Pork Schnitzel
with Potato Wedges & Smokey Slaw
- Gluten
- Eggs
- Gluten(Wheat)
- Soy
The classics have withstood the test of time for a reason and the pork schnitzel with wedges is one of them because, what can beat a crunchy and seasoned crumb? When served with potato wedges and a smokey aioli for dipping, this dish is unstoppable and we know that it will be returning to your table many more times.
Ingredients
2
potato
1 bunch
spring onion
1
celery
½
lemon
1 packet
panko breadcrumbs
(Contains: Gluten(Wheat))
1 packet
pork schnitzels
1 bag
Slaw Mix
1 packet
Smokey Aioli
(Contains: Eggs, Soy)
1 sachet
All-American Spice Blend
Not included in your delivery
1
olive oil
2 tbs
plain flour
(Contains: Gluten)
1
egg
(Contains: Eggs)
Nutrition
You will need
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Cut potato into wedges, then place on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Spread out evenly, then bake until tender, 20-25 minutes.
Little cooks: Kids can help toss the wedges.
• Meanwhile, thinly slice spring onion and celery. Cut lemon into wedges.
• SPICY! This is a mild spice blend, but use less if you're sensitive to heat! In a shallow bowl, combine the plain flour and a generous pinch of salt. In a second shallow bowl, whisk the egg. In a third shallow bowl, combine panko breadcrumbs and All-American spice blend. • Separate pork schnitzels (if stuck together) to get two per person. • Coat pork first in the flour, followed by the egg and finally the breadcrumbs. Transfer to a plate.
Little cooks: Kids can help crumb the pork! Use one hand for the wet ingredients and the other for dry.
• Heat a large frying pan over medium-high heat with enough olive oil to coat the base. • When oil is hot, cook pork schnitzels in batches until golden and cooked through, 1-2 minutes each side. Transfer to a paper towel-lined plate.
• In a large bowl, combine slaw mix, spring onion, celery and 1/2 the smokey aioli. Toss to coat. Season to taste with salt and pepper.
Little cooks: Take the lead by combining the ingredients for the slaw!
• Divide American-style pork schnitzels, potato wedges and smokey slaw between plates. • Serve with lemon wedges and remaining smokey aioli. Enjoy!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Customers loved the crispy, well-seasoned crumb on the schnitzel and praised the smokey aioli as a brilliant touch.
- Ease of prep: While some found crumbing the pork a bit time-consuming, many appreciated how quick and simple the meal was to prepare.
- Suggestions: Consider cooking the schnitzel on medium heat to prevent burning; try using an air fryer for perfectly cooked pork.
- Next-day meals: Several reviewers mentioned the dish was tasty even when eaten cold the next day.
- Portions: Some found the meal filling with good portion sizes, while others felt the chips or slaw quantities were insufficient.
