HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconLemon Pepper Pork Schnitzels
Lemon Pepper Pork Schnitzels

Lemon Pepper Pork Schnitzels

with Creamy Potato Salad & Almonds

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Easy crumbed schnitzels packed with lemony flavour are the stars of dinner tonight. Our classic potato salad is paired with a fun take on green salad, using two secret ingredients – apple and almonds!

Allergens:GlutenEggsTree Nuts

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

½ unit


2 unit


2 bunch

spring onion

½ unit


1 sachet

lemon pepper spice blend

1 packet

panko breadcrumbs

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

1 packet

pork schnitzels

1 sachet

flaked almonds

(ContainsTree NutsMay be presentPeanuts, Milk, Soy, Sesame, Gluten)

1 packet



1 bag

salad leaves

Not included in your delivery


olive oil

1 tsp

salt (for the crumb)

2.5 tbs

plain flour


1 unit



¼ tsp

salt (for the potato)

½ tsp


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)0 kJ
Energy (kJ)3260 kJ
Fat35.2 g
of which saturates5.3 g
Carbohydrate63.7 g
of which sugars10.5 g
Dietary Fibre0 g
Protein47.5 g
Cholesterol0 mg
Sodium1920 mg
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Medium Pan
Instructionsarrow up iconarrow up icon
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Bring a medium saucepan of salted water to the boil. Zest the lemon to get a pinch, then slice into wedges. Peel the potato and cut into 2cm chunks. Thinly slice the spring onion. Thinly slice the apple (see ingredients list), unpeeled.


Add the potato to the boiling water and cook until soft when pierced with a knife, 10-12 minutes. Drain and set aside to cool.


While the potato is cooking, combine the salt (for the crumb), lemon pepper spice blend and plain flour in a shallow bowl. In a second shallow bowl, whisk the egg. In a third shallow bowl, combine the lemon zest, panko breadcrumbs and a good pinch of salt and pepper. Dip the pork schnitzels into the flour mixture, followed by the egg, and finally into the panko mixture. Transfer to a plate.


Heat a large frying pan over a medium-high heat. Add the flaked almonds and toast, tossing, until golden, 2-3 minutes. Transfer to a bowl. Return the frying pan to a medium-high heat with enough olive oil to coat the base of the pan. When the oil is hot, cook the crumbed pork until golden and cooked through, 2-3 minutes each side. Transfer to a plate lined with paper towel. TIP: Add extra oil if needed so the pork doesn't stick to the pan. TIP: If your pan is getting crowded, cook in batches for best results.


In a large bowl, combine the salt (for the potato), mayonnaise, olive oil (2 tsp for 2 people / 4 tsp for 4 people), a good squeeze of lemon juice and a pinch of pepper. Add the potato and spring onion and toss to coat. In a medium bowl, combine the honey, a squeeze of lemon juice and olive oil (1 tbs for 2 people / 2 tbs for 4 people). Add the spinach & rocket mix and apple. Toss to coat. TIP: Dress the potato in the cooled saucepan if you want to save on dishes.


Divide the lemon pepper pork schnitzels, creamy potato salad and apple salad between plates. Sprinkle the toasted almonds over the apple salad and squeeze lemon juice from the remaining lemon wedges over the schnitzels.