Smokey Pork Schnitzel & Apple Slaw
with Spring Onion Crushed Potatoes & Garlic Aioli
- Wheat
- Gluten
- Eggs
- Soy
- Milk
- Wheat
- May contain traces of allergens
A classic schnitzel is always best served with a side of potatoes. We’re jazzing things up tonight by crushing the potatoes with a sprinkling of spring onion. Crumb the pork with the barbecue seasoning for a smokey flavour and serve with a dollop of creamy aioli to bring the flavours together and make them sing!
Ingredients
1 packet
Panko Breadcrumbs
(Contains: Wheat, Gluten)
280 g
Pork Schnitzels
1
Celery
1 sachet
BBQ Seasoning
1
Spring Onion
2 packet
Potato
1 sachet
Chicken-Style Stock Powder
1 packet
Garlic Aioli
(Contains: Eggs, Soy)
1 packet
Shredded Cabbage Mix
1
apple
Not included in your delivery
1 piece
egg
(Contains: Eggs)
1 drizzle
olive oil
¼ tsp
salt
1 tbs
plain flour
(Contains: Gluten May be present: Wheat)
20 g
butter
(Contains: Milk)
1 drizzle
vinegar (balsamic or white wine)
Nutrition
Cooking Steps
• Boil the kettle. Half-fill a medium saucepan with boiling water, then add a generous pinch of salt. • Cut potato into large chunks. Thinly slice spring onion. • Cook potato in the boiling water until easily pierced with a fork, 12-15 minutes. Drain, then return to the pan. • Add the butter, chicken-style stock powder and spring onions and toss to coat. Lightly crush potato with a potato masher or fork. Cover to keep warm.
Little cooks: Get those muscles working and help crush the potatoes!
• Meanwhile, whisk the plain flour, barbecue seasoning, the salt and egg in a shallow bowl until combined. • In a second shallow bowl, place panko breadcrumbs and olive oil (2tbs for 2 people / 1/4 cup for 4 people). • Pull apart pork schnitzels so you get 2 per person. • Coat pork first in the egg mixture, followed by the panko breadcrumbs. Transfer crumbed pork to a plate.
TIP: No air fryer? Leave the oil out of the panko mixture.
• Set your air fryer to 200°C. Place pork schnitzel into air fryer basket and cook, turning halfway, until golden and cooked through, 12-15 minutes.
TIP: No air fryer? Heat a large frying pan over medium-high heat with enough olive oil to cover the base. Cook pork in batches, until golden and cooked through, 1-2 minutes each side. Transfer to a paper towel-lined plate.
• Meanwhile, thinly slice apple (see ingredients) and celery. • In a large bowl, combine shredded cabbage mix, apple, celery and a drizzle of vinegar and olive oil. Season with salt and pepper. • Divide pork, spring onion crushed potatoes and apple slaw between plates. • Serve with garlic aioli. Enjoy!
Customer reviews
Review summary
Updated on Aug 2026- Flavour: The combination of pork, apple slaw, and smashed spring onion potatoes worked really well together, with the apple adding a pleasant surprise.
- Suggestions: Try stirring the garlic aioli through the slaw instead of the vinegar dressing if you prefer a creamier, richer flavour.
