Easy Pork Schnitzel & Lemongrass Coconut Sauce
with Garlic Veggies & Herbs
- Gluten
- Eggs
- Gluten(Wheat)
- Soy
- Eggs
- Milk
- Gluten
- Soy
- Fish
- Sesame
- May contain traces of allergens
- Almond
- Peanuts
- Traces of Cashew
- Traces of Pistachio
- Traces of Walnut
Stir-fried veggies provide the perfect base for panko-crumbed pork that'll have you experiencing a magical fusion feast with ease. For the big finish, pull the rabbit out of the hat by topping your pork with a creamy ginger and lemongrass-infused coconut sauce. Tada! *This recipe is under 650kcal per serving.* *The current labour shortages have impacted availability of ingredients across the entire food supply chain. As such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!*
Ingredients
3 clove
garlic
1
onion
½ head
broccoli
1
carrot
½ tin
Baby Corn Spears
¾ packet
panko breadcrumbs
(Contains: Gluten(Wheat))
1 packet
pork schnitzels
½ packet
Ginger & Lemongrass Paste
(May be present: Eggs, Milk, Gluten, Soy, Fish, Sesame, Almond)
1 box
coconut milk
1 pinch
brown sugar
(May be present: Milk, Gluten, Soy, Sesame, Almond, Peanuts, Cashew, Pistachio, Walnut)
1 bag
herbs
Not included in your delivery
olive oil
1
plain flour
(Contains: Gluten)
¼ tsp
salt
1
egg
(Contains: Eggs)
1 tsp
soy sauce (for the veggies)
(Contains: Gluten, Soy)
1 tsp
soy sauce (for the sauce)
(Contains: Gluten, Soy)
Nutrition
You will need
Cooking Steps
• Finely chop garlic. Cut brown onion into thin wedges. Cut broccoli (see ingredients) into small florets and roughly chop stalk. Slice carrot into thin sticks. Drain baby corn spears (see ingredients), then cut into thirds. • In a shallow bowl, combine the plain flour and the salt. In a second shallow bowl, whisk the egg. In a third shallow bowl, place panko breadcrumbs (see ingredients). • Pull apart pork schnitzels so you get 2 per person. Coat pork first in flour mixture, followed by the egg and finally the panko breadcrumbs. Transfer to a plate.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Stir-fry broccoli and carrot, tossing, until tender, 2-3 minutes. • Add onion and baby corn and toss until softened, 3-4 minutes. Add soy sauce (for the veggies) and 1/2 the garlic and cook until fragrant, 1 minute. Season to taste. Transfer to a bowl and cover to keep warm.
TIP: Add a dash of water to the pan to help speed up the veggie cooking process.
• Wipe out the frying pan, then return to high heat with enough olive oil to cover the base. Cook pork in batches until golden and cooked through, 2-3 minutes each side. Transfer to a plate lined with paper towel. • Wipe out the frying pan, then return to medium heat with a drizzle of olive oil. Cook ginger & lemongrass paste (see ingredients) and remaining garlic, stirring, until fragrant, 1 minute. • Add coconut milk, a pinch of brown sugar, the soy sauce (for the sauce) and a splash of water and stir to combine. Simmer until reduced slightly, 1-2 minutes.
• Slice pork schnitzel. • Divide garlic veggies between plates. Top with pork. Spoon lemongrass coconut sauce over pork. • Tear over herbs to serve.
Customer reviews
Review summary
Updated on Feb 2026- Flavour: The lemongrass coconut sauce was a hit, adding delicious flavour to the dish; some found it needed more intensity.
- Ease of prep: While tasty, many found the recipe fiddly with multiple steps and pans, taking longer than expected to prepare.
- Suggestions: Consider mixing the ginger and lemongrass paste with coconut milk before adding to the pan to prevent splattering.
- Portions: Generous servings satisfied most, though some felt there could have been more vegetables included.
