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

Lemon Pepper Pork Schnitzels

with Creamy Potato & Green Bean Salad

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Easy crumbed schnitzels packed with peppery, lemony flavour are the stars of dinner tonight. Our classic potato salad is paired with a crisp green salad to round out the meal.

This recipe is under 650kcal per serving.

Keep an eye out... Due to recent sourcing challenges, we've replaced tomato with pear, which may be a little different to what’s pictured. Don’t worry, your recipe will be just as delicious!

Tags:Under 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 Time30 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount



1 bag

green beans

1 bunch

spring onion



1 sachet

lemon pepper spice blend

1 packet

panko breadcrumbs

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

1 packet

pork schnitzels

1 packet



1 bag

salad leaves

½ packet

Dijon mustard


Not included in your delivery


olive oil

2.5 tbs

plain flour





½ tsp


1 tsp

salt (for the crumb)

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3070 kJ
Fat27.1 g
of which saturates4.8 g
Carbohydrate67 g
of which sugars16.3 g
Protein53.2 g
Sodium1559 mg
Utensilsarrow down iconarrow down icon
Medium Pan
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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Bring a medium saucepan of salted water to the boil. Peel the potato and cut into large chunks. Trim the green beans and cut into thirds. Thinly slice the spring onion. Thinly slice the pear (see ingredients).


Cook the potato in the boiling water until soft when pierced with a fork, 10-12 minutes. In the last 3 minutes of cook time, add the green beans and cook until tender. Drain the veggies and set aside to cool.


While the potato is cooking, combine the salt, lemon pepper spice blend and plain flour in a shallow bowl. In a second shallow bowl, whisk the egg. In a third shallow bowl, add the panko breadcrumbs, then season with salt and pepper. Coat the pork schnitzels first in the flour mixture, followed by the egg and finally the seasoned panko. Transfer to a plate.


Heat a large frying pan over a medium-high heat with enough olive oil to coat the base of the pan. When the oil is hot, cook the pork schnitzels until golden and cooked through, 2-3 minutes each side (cook in batches if your pan is getting crowded). Transfer to a plate lined with paper towel.

TIP: Add extra oil if needed so the pork doesn't stick to the pan.


In a large bowl, combine the Dijon mustard (see ingredients), mayonnaise and olive oil (1/2 tbs for 2 people / 1 tbs for 4 people), then season. Add the potato, green beans and spring onion and toss to coat. Set aside. In a medium bowl, combine the honey and a drizzle of white wine vinegar and olive oil. Add the spinach & rocket mix and pear, then toss to coat.

TIP: Dress the potato in the saucepan to save on washing up!


Slice the lemon pepper pork schnitzels. Divide the pork, creamy potato salad and the pear salad between plates.