Crispy Crumbed Pork & Rainbow Veg

Name: Crispy Crumbed Pork & Rainbow Veg with Creamy Pesto Dressing
Total time: 35 min
Yield: 2
Cuisine: Australian
Ingredients: 1 sachet Kiwi Spice Blend; 1 packet Panko Breadcrumbs; 1 packet Baby Spinach Leaves; 280 g Pork Schnitzels; 2 Red Onion; 2 Garlic; 1 packet Creamy Pesto Dressing; 1 Beetroot; 1 packet Roast Veggie Mix; 1 drizzle olive oil; 2 tbs plain flour; 1 piece egg; 15 g butter; 1 drizzle balsamic vinegar

with Creamy Pesto Dressing

Recipe Development TeamUpdated on June 12, 2026

Get tasty recipes from just $6 per serving

Calories

806 kcal

Protein

49.3g protein

Total

35 minutes

Difficulty

Easy

Allergens:

Wheat
Gluten
Milk
Sulphites
Eggs
Wheat
May contain traces of allergens

Crispy, crunchy and oh-so-satisfying! This golden crumbed pork schnitzels is paired with hearty roast veggies like potato, carrot and beetroot and tossed with buttery spinach. Topped with a creamy pesto dressing, this dish is the ultimate cosy meal for your taste buds! We’ve replaced the baby silverbeet in this recipe with baby spinach leaves due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Ingredients

Serving amount

1 sachet

Kiwi Spice Blend

1 packet

Panko Breadcrumbs

(Contains: Wheat, Gluten)

1 packet

Baby Spinach Leaves

280 g

Pork Schnitzels

Red Onion

Garlic

1 packet

Creamy Pesto Dressing

(Contains: Milk)

Beetroot

1 packet

Roast Veggie Mix

(Contains: Sulphites)

Not included in your delivery

1 drizzle

olive oil

2 tbs

plain flour

(Contains: Gluten May be present: Wheat)

1 piece

egg

(Contains: Eggs)

15 g

butter

(Contains: Milk)

1 drizzle

balsamic vinegar

Nutrition

Energy (kJ)3370 kJ

Calories806 kcal

Fat50.7 g

of which saturates12.7 g

Carbohydrate93.4 g

of which sugars39.1 g

Dietary Fibre21.6 g

Protein49.3 g

Sodium933 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

You will need

•Large Non-Stick Pan

•Baking Paper

Cooking Steps

PDF

• Preheat oven to 240°C/220°C fan-forced.
• Cut beetroot into 1cm chunks.
• Slice onion (see ingredients) into wedges.
• Place beetroot, onion and roast veggie mix on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat.
• Roast until tender, 20-25 minutes.

TIP: If your oven tray is crowded, divide between two trays.

• Meanwhile, roughly chop baby spinach leaves. • Finely chop garlic. • Cut halloumi into 1cm-thick slices. • In a shallow bowl, combine the plain flour and a pinch of salt. In a second shallow bowl, whisk the egg. In a third shallow bowl, place panko breadcrumbs and Nan’s special seasoning. • Dip halloumi into the flour to coat, then into the egg and finally into the breadcrumb mixture. Set aside on a plate.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat.
• Add baby spinach and the butter and cook until slightly wilted, 2-3 minutes.
• Add garlic and cook until fragrant, 1-2 minutes. Season to taste with salt and pepper and transfer to a bowl.

• Return frying pan to medium-high heat with enough olive oil to cover base. • Cook pork schnitzel in batches until golden and cooked through, 1-2 minutes each side. Transfer to a paper towel-lined plate. TIP: Ensure the oil is hot before cooking the pork schnitzels for best results!

• When the roasted veggies are done, remove tray from oven, then add buttered spinach and a drizzle of balsamic vinegar and toss to combine. Season to taste.