Barbecue-Spiced Pork Schnitzel
with Lemon Crushed Potatoes & Beetroot Relish
- Wheat
- Gluten
Ingredients
1 packet
Panko Breadcrumbs
(Contains: Wheat, Gluten; )
280 g
Pork Schnitzels
1 packet
Beetroot Relish
1
Cucumber
1 sachet
BBQ Seasoning
1 packet
Mixed Salad Leaves
1 sachet
Chicken-Style Stock Powder
1
apple
1
Lemon
3
Potato
Nutrition Values
Cooking Steps
• Boil the kettle. Half-fill a large saucepan with boiling water over high heat with a pinch of salt. • Cut potato into large chunks. Slice lemon into wedges. • Cook potato in the boiling water until easily pierced with a fork, 12-15 minutes. Drain, then return potato to the pan. • Add the butter, chicken-style stock powder and a generous squeeze of lemon juice and toss to coat. Lightly crush potato with a potato masher or fork. Cover to keep warm. Little cooks: Get those muscles working and help crush the potatoes!
• Meanwhile, whisk the plain flour, barbecue seasoning, the salt and egg in a shallow bowl until combined. • In a second shallow bowl, place panko breadcrumbs. • Pull apart pork schnitzels so you get 2 per person. • Coat pork in egg mixture, followed by the panko breadcrumbs. Transfer crumbed pork to a plate and set aside. Little cooks: Help crumb the pork! Use one hand for the wet ingredients and the other for the dry ingredients to avoid sticky fingers.
• Heat a large frying pan over high heat with enough olive oil to cover the base. • Cook pork schnitzel in batches, until golden and cooked through, 1-2 minutes each side. Transfer to a paper towel-lined plate. • Meanwhile, thinly slice apple (see ingredients). Thinly slice cucumber into half-moons.
• In a medium bowl, combine mixed salad leaves, apple, cucumber and a drizzle of white wine vinegar and olive oil. Season with salt and pepper. • Divide pork (slice if preferred), lemon crushed potatoes and cucumber salad between plates. • Serve with beetroot relish. Enjoy!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many loved the tangy lemon-crushed potatoes and barbecue-spiced pork, while the beetroot relish added a delightful twist.
- Ease of prep: Quick and simple to make, with the egg-flour coating method praised for helping the crumb stick well.
- Suggestions: Consider adding extra potatoes for heartier portions; some found cucumber enhanced the salad.
- Next-day meals: Generous pork portions provide ample leftovers, making it great for solo diners or next-day lunches.
