Pork Schnitzel & BBQ-Sriracha Sauce
with Garlic Crushed Potatoes & Celery Slaw
- Gluten
- Eggs
- Gluten(Wheat)
- Sesame
- Soy
- May contain traces of allergens
- Almond
- Traces of Cashew
- Gluten
- Eggs
- Fish
- Milk
- Sesame
Itās a twist on pork schnitzel, weāre 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 canāt miss them on the plate. This recipe is under 650kcal per serving.
Ingredients
2
potato
2 clove
garlic
1 sachet
Zesty Chilli Salt
1 bunch
celery
1 packet
sriracha
(May be present: Soy)
1 packet
panko breadcrumbs
(Contains: Gluten(Wheat))
Ā½ sachet
sesame seeds
(Contains: Sesame)
1 packet
pork schnitzels
1 bag
slaw mix
1 packet
BBQ sauce
(May be present: Almond, Cashew, Gluten, Eggs, Fish, Milk, Sesame, Soy)
Not included in your delivery
1
olive oil
2 tbs
plain flour
(Contains: Gluten)
1
egg
(Contains: Eggs)
1 drizzle
white wine vinegar
Nutrition
Utensils
Cooking Steps
ā¢ Bring a medium saucepan of lightly salted water to the boil. Cut potato into large chunks. Finely chop garlic. ā¢ Cook potato in the boiling water until easily pierced with a fork, 12-15 minutes. Drain and set aside. ā¢ 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. ā¢ 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!
ā¢ Meanwhile, finely chop celery. ā¢ In a small bowl, combine sriracha and BBQ sauce. Set aside.
ā¢ In a shallow bowl, combine the plain flour and a pinch of salt. ā¢ In a second shallow bowl, whisk the egg. ā¢ In a third shallow bowl, combine panko breadcrumbs and sesame seeds (see ingredients). ā¢ 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.
Little cooks: Help crumb the pork! Use one hand for the wet ingredients and the other for the dry ingredients to avoid sticky fingers.
ā¢ 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. ā¢ Transfer to a paper towel-lined plate and sprinkle over remaining zesty chilli salt.
ā¢ Meanwhile, combine slaw mix, celery and a drizzle of white wine vinegar and olive oil in a large bowl. Season to taste.
ā¢ Slice pork schnitzel. ā¢ Divide celery slaw, garlic crushed potatoes and pork schnitzel between plates. ā¢ Drizzle BBQ-sriracha over pork to serve. Enjoy!
Customer reviews
Review summary
Updated on Aug 2026- Flavour:Ā The pork schnitzel and BBQ-sriracha sauce were well received, though some reviewers found the sriracha sauce quite strong ā using half the packet is worth considering if you prefer a milder result.
- Ease of prep:Ā Crumbing and frying the schnitzel takes a little effort, but several reviewers found the overall recipe manageable and rewarding.
- Suggestions:Ā Add mayonnaise or a creamier dressing to the slaw to lift it; some reviewers also suggested roasting the potatoes instead of crushing them, and adding more potato for a heartier serve.
- Next-day meals:Ā One reviewer noted the slaw didn't hold up well the next day, but the pork and potatoes kept well for leftovers.
