HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconNan's Pork Schnitzel & Potato Wedges With Peppercorn Aioli & Pear Salad
Nan's Pork Schnitzel & Potato Wedges with Peppercorn Aioli & Pear Salad

Nan's Pork Schnitzel & Potato Wedges with Peppercorn Aioli & Pear Salad

Top rated | Available all July

Monthly Special
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The classics have withstood the test of time for a reason and the pork schnitzel with wedges is one of them because what can beat a crunchy and seasoned crumb? When served with potato wedges and a peppery aioli sauce for dipping this dish is unstoppable and we know that it will be returning to your table many more times.

Allergens:EggsGlutenTree 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 Time30 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount





1 stalk


½ sachet

black peppercorns

1 packet

garlic aioli


1 packet

panko breadcrumbs

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

1 packet

pork schnitzels

1 packet

flaked almonds

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

1 bag

salad leaves

1 sachet

Nan's special seasoning

Not included in your delivery


olive oil

2 tbs

plain flour


½ tsp





1 drizzle

balsamic vinegar

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3135 kJ
Fat27.1 g
of which saturates4 g
Carbohydrate71.9 g
of which sugars20.3 g
Protein53.1 g
Sodium1119 mg
Utensilsarrow down iconarrow down icon
Baking Tray
Baking Paper
Medium Non-Stick Pan
Instructionsarrow up iconarrow up icon
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• Preheat oven to 240°C/220°C fan-forced. • Cut potato into wedges. • Place on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. Bake until tender, 25-30 minutes.

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


• Meanwhile, thinly slice pear and celery. Lightly crush black peppercorns (see ingredients) in a pestle and mortar or in their sachet using a rolling pin. • In a small bowl, combine crushed peppercorns and garlic aioli. Set aside.


• In a shallow bowl, combine the plain flour, Nan's special seasoning and the salt. • In a second shallow bowl, whisk the egg. • In a third shallow bowl, place panko breadcrumbs. • Separate pork schnitzels to get two per person. Coat pork in the flour mixture, followed by the egg, and finally in panko breadcrumbs. Transfer to a plate.


• Heat a large frying pan over medium-high heat. Toast flaked almonds, tossing, until golden, 2-3 minutes. Transfer to a bowl. • Return the frying pan to medium-high heat with enough olive oil to cover the base of the pan. Cook pork schnitzel in batches until golden and cooked through, 1-2 minutes each side. Transfer to a paper towel-lined plate.


• Meanwhile, combine a drizzle of balsamic vinegar and olive oil in a large bowl. Add salad leaves, pear and celery. Season to taste and toss to coat.


• Slice pork schnitzel. • Divide pork, potato wedges and pear salad between plates. • Garnish with almonds and serve with peppercorn aioli. Enjoy!