HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconBBQ Pork Schnitzel
BBQ Pork Schnitzel

BBQ Pork Schnitzel

with Garden Salad & Sriracha Mayo

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Who doesn’t love a good pork schnitzel? Coated with a smokey BBQ-spiced crumb, paired with a refreshing garden salad and a supercharged sriracha mayo, we bet this will be a real hit in the household tonight.

This recipe is under 650kcal per serving and under 30g carbohydrates per serving.

Tags:Under 30g carbsQuickUnder 650kcal

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

Total Time25 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount





1 packet



1 packet


(May be presentEgg, Gluten, Tree Nuts, Sesame, Fish, Soy, Milk)

1 sachet

barbecue seasoning

¾ packet

panko breadcrumbs

(ContainsGlutenMay be presentTree Nuts, Sesame, Soy, Milk, Peanuts)

1 packet

pork schnitzels

1 bag

salad leaves

Not included in your delivery

olive oil

1 tbs

plain flour





1 drizzle

white wine vinegar

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)1882 kJ
Fat16.8 g
of which saturates3.4 g
Carbohydrate24.7 g
of which sugars5.3 g
Dietary Fibre3.5 g
Protein47.1 g
Sodium1067 mg
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
download icondownload icon

• Thinly slice tomato and cucumber. • In a small bowl, combine mayonnaise and sriracha, then season with salt and pepper. Set aside.


• In a shallow bowl, combine barbecue seasoning, plain flour and a pinch of salt. In a second shallow bowl, whisk the egg. In a third shallow bowl, place panko breadcrumbs (see ingredients). • Coat pork schnitzels first in flour mixture, followed by egg, and finally in panko breadcrumbs. Transfer to a plate.


• Heat a large frying pan over a medium-high heat with enough olive oil to cover the base of the pan. • Cook crumbed pork in batches until golden and cooked through, 2-4 minutes each side. Transfer to a plate lined with paper towel. • Meanwhile, combine mixed salad leaves, tomato, cucumber and a drizzle of white wine vinegar and olive oil in a medium bowl. Season with salt.

TIP: Add extra oil between batches if the pork is sticking to the pan.

TIP: Add extra oil between batches if the pork is sticking to the pan.


• Slice BBQ pork schnitzels. • Divide garden salad and pork between plates. • Drizzle over sriracha mayo to serve.