HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconDukkah Crusted Pork Schnitzel
Dukkah-Crusted Pork Schnitzel

Dukkah-Crusted Pork Schnitzel

with Roast Veggie Toss & Herby Yoghurt

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Eat like an Egyptian by adding dukkah to your dinner! Here, we add the tasty mix of seeds and spices to panko breadcrumbs to create a moreish crust for pork schnitzels. Served with roasted veggies and herby yoghurt, it's definitely a meal to remember.

Unfortunately, this week's dill was in short supply, so we've replaced it with parsley. Don't worry, the recipe will be just as delicious!


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 Time35 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount









2 clove


1 bunch


1 packet

Greek-style yoghurt


1 packet

pork schnitzels

½ packet

panko breadcrumbs

(ContainsGlutenMay be presentPeanuts, Tree Nuts, Milk, Soy, Sesame)

1 sachet



1 bag

baby spinach leaves

Not included in your delivery

Olive Oil

2 tbs

plain flour






white wine vinegar

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2341 kJ
Fat18.8 g
of which saturates4.1 g
Carbohydrate50.3 g
of which sugars10.4 g
Protein50.7 g
Sodium645 mg
Utensilsarrow down iconarrow down icon
Baking Tray
Baking Paper
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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Preheat the oven to 240°C/220°C fan-forced. Cut the potato and parsnip (both unpeeled) into 2cm chunks. Cut the beetroot (unpeeled) into 1cm chunks. Cut the carrot (unpeeled) into 1cm half-moons.


Place the veggies on an oven tray lined with baking paper. Drizzle with olive oil and season with salt and pepper. Toss to coat, then roast until tender, 25-30 minutes. TIP: Beetroot stays firm when cooked. It's done when you can pierce it with a fork. TIP: If the veggies don't fit in a single layer, divide between two trays!


While the veggies are roasting, finely chop the garlic. Roughly chop the parsley leaves. Heat a large frying pan over a medium-high heat with a drizzle of olive oil. Cook the garlic until fragrant, 1 minute. Transfer the garlic oil to a small bowl. Add the Greek-style yoghurt and 1/2 the parsley to the garlic oil. Stir to combine and season to taste. Set aside.


Pull the pork schnitzels apart (they may be stuck together). In a shallow bowl, add the plain flour, then season with salt and pepper. In a second shallow bowl, whisk the egg. In a third shallow bowl, combine the panko breadcrumbs (see ingredients) and dukkah. Dip the pork into the flour mixture, followed by the egg, and finally into the panko-dukkah mixture. Transfer to a plate.


When the veggies have 10 minutes cook time remaining, return the frying pan to a high heat with enough olive oil to coat the base of the pan. Cook the pork schnitzels, in batches, until golden and cooked through, 2-3 minutes each side. Transfer to a plate lined with paper towel. Add the baby spinach leaves to the tray with the roasted veggies, then add a drizzle of white wine vinegar. Gently toss to combine.


Slice the dukkah-crusted pork schnitzel. Divide the roast veggie toss between plates and top with the pork. Garnish with the remaining parsley. Serve with the herby yoghurt.