Pork Schnitzel & BBQ-Sriracha Sauce
with Garlic Crushed Potatoes & Apple Slaw
- Gluten
- Eggs
- Gluten(Wheat)
- Sesame
- Soy
- May contain traces of allergens
- Almond
- Traces of Cashew
- Gluten
- Eggs
- Fish
- Milk
- Sesame
It’s a twist on pork schnitzel, we’re combining sriracha with BBQ sauce so the schnitzels are extra mouth-watering when this sauce is drizzled over. This dish becomes more alluring when you catch the scent of garlic-infused potato, crushed so that you can’t miss them on the plate. *This recipe is under 650kcal per serving.* *The recent wet and cold weather across New Zealand has impacted our regular supply of fresh ingredients and as such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!*
Ingredients
2
potato
1 sachet
Zesty Chilli Salt
1
apple
1 packet
sriracha
(May be present: Soy)
1 packet
panko breadcrumbs
(Contains: Gluten(Wheat); )
½ sachet
sesame seeds
(Contains: Sesame; )
1 packet
pork schnitzels
1 bag
slaw mix
2 clove
garlic
1 packet
BBQ sauce
(May be present: Soy, Almond, Cashew, Gluten, Eggs, Fish, Milk, Sesame)
Not included in your delivery
1
olive oil
2.5 tbs
plain flour
(Contains: Gluten; )
1
egg
(Contains: Eggs; )
1 drizzle
white wine vinegar
Nutrition Values
Utensils
Cooking Steps
• Bring a medium saucepan of lightly salted water to the boil. Cut potato into large chunks. Finely chop garlic. • Cook potato in the boiling water until easily pierced with a fork, 12-15 minutes. Drain and set aside. • Return saucepan to medium-high heat with a drizzle of olive oil. Cook garlic, stirring, until fragrant, 1 minute. Add a pinch of salt. Stir to combine, then remove from heat. • Return potato to pan and toss to coat. Lightly crush with a fork. Add a pinch of zesty chilli salt. Season with salt and pepper and cover to keep warm.
TIP: Add a splash of water if potato looks dry!
• Meanwhile, thinly slice apple into sticks. • In a small bowl, combine sriracha and BBQ sauce. Set aside.
• In a shallow bowl, combine the plain flour and a pinch of salt. • In a second shallow bowl, whisk the egg. • In a third shallow bowl, place panko breadcrumbs and sesame seeds (see ingredients). • Pull apart pork schnitzels so you get 2 per person. Coat pork in flour mixture, followed by the egg, and finally in panko breadcrumbs. Transfer to a plate.
• Heat a large frying pan over high heat with enough olive oil to cover the base of the pan. Cook pork schnitzel in batches until golden and cooked through, 2-3 minutes each side. • Transfer to a paper towel-lined plate and sprinkle over remaining zesty chilli salt.
• Meanwhile, combine slaw mix, apple and a drizzle of white wine vinegar and olive oil in a large bowl. Season to taste.
• Slice pork schnitzel. • Divide apple slaw, garlic crushed potatoes and pork schnitzel between plates. • Drizzle BBQ-sriracha over pork to serve. Enjoy!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many enjoyed the BBQ-sriracha sauce, with some calling it "amazing" and "so yummy". The garlic potatoes were a hit, described as "tasty" and "amazing".
- Ease of prep: Several found it easy to prepare, though some noted it was time-consuming to bread the schnitzel and created extra dishes.
- Suggestions: Consider adding a dressing to the slaw for more flavour. Try grating the apple for a more uniform texture in the slaw.
- Next-day meals: Some customers mentioned having leftovers for lunch the next day, with one noting it reheated well after freezing.
- Texture: The sesame seeds in the panko breadcrumbs added extra crunch to the schnitzel, which many enjoyed.
- Portions: While some found the pork portions generous, others felt there wasn't enough meat, especially for larger families.
