Cheesy Pork Schnitzel & Veggie Chips

Name: Cheesy Pork Schnitzel & Veggie Chips with Dill & Parsley Mayonnaise
Total time: 30 min
Yield: 2
Cuisine: Australian
Ingredients: 1 packet Dill & Parsley Mayonnaise; 1 packet Panko Breadcrumbs; 1 Kumara; 1 sachet Classic Roast Seasoning; 2 Potato; 1 packet Grated Parmesan Cheese; 1 Courgette; 1 Parsnip; 1 Beetroot; 280 g Pork Schnitzels; 1 drizzle olive oil; 1 tbs plain flour; 1 piece egg

with Dill & Parsley Mayonnaise

Recipe Development TeamUpdated on April 10, 2026

Get tasty recipes from just $6 per serving

Calories

925 kcal

Protein

51.5g protein

Total

30 minutes

Difficulty

Easy

Allergens:

Eggs
Soy
Wheat
Gluten
Milk
Wheat
May contain traces of allergens

Fun, flavour-packed and perfect for all ages, because who said pork schnitzels are just for kids? Crispy, golden nuggets filled with cheesy goodness are paired with a rainbow of oven-roasted veggie fries for a wholesome twist. A creamy herby mayo on the side takes things up a notch, making every bite a delicious dip-and-crunch moment.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Ingredients

Serving amount

1 packet

Dill & Parsley Mayonnaise

(Contains: Eggs, Soy; )

1 packet

Panko Breadcrumbs

(Contains: Wheat, Gluten; )

Kumara

1 sachet

Classic Roast Seasoning

Potato

1 packet

Grated Parmesan Cheese

(Contains: Milk; )

Courgette

Parsnip

Beetroot

280 g

Pork Schnitzels

Not included in your delivery

1 drizzle

olive oil

1 tbs

plain flour

(Contains: Gluten; May be present: Wheat)

1 piece

egg

(Contains: Eggs; )

Nutrition Values

Energy (kJ)3870 kJ

Calories925 kcal

Fat40.7 g

of which saturates9.2 g

Carbohydrate77.6 g

of which sugars18.6 g

Dietary Fibre12 g

Protein51.5 g

Sodium870 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Large Non-Stick Pan

•Baking Paper

Cooking Steps

PDF

• Preheat oven to 240°C/220°C fan-forced.
• Cut parsnip, courgette, potato, kūmara and
beetroot into fries.
• Dice pork into ‘nugget’-sized chunks.

• Place veggie fries on a lined oven tray. Drizzle
with olive oil, season with salt and toss to coat.

• Divide veggie fries between two lined oven trays. Drizzle with olive oil, season with salt and toss to coat. • Bake until tender, 20-25 minutes. Little cooks: Help with sprinkling over the seasoning and tossing the veggie fries.

• Meanwhile, in a shallow bowl, combine the plain flour and classic roast seasoning. In a second shallow bowl, whisk the egg. In a third shallow bowl, place panko breadcrumbs and grated Parmesan cheese. • Dip pork into flour mixture to coat, followed by the egg, and finally in breadcrumbs. Set aside on 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.

• Heat a large frying pan over medium-high heat with enough olive oil to coat the base. • Cook pork schnitzel in batches until golden and cooked through, 1-2 minutes each side. Transfer to a paper towel-lined plate. TIP: Ensure the oil is hot before cooking the pork schnitzels for best results!