Asian Peanut-Crusted Pork Schnitzel
with Ponzu Slaw & Soy Mayo
- Wheat
- Gluten
- Peanuts
- Soy
- Eggs
- Macadamia
- Pine nut
- Brazil nut
- Walnut
- Almond
- Pecan
- Gluten
- Sesame
- Cashew
- Soy
- Wheat
- Milk
- Hazelnut
- Pistachio
- May contain traces of allergens
- Eggs
- Fish
- Sulphites
Things are getting a little nutty tonight, pork schnitzels are being crusted in peanuts for a bit of crunch. The crazy times don’t stop there, a drizzle of soy mayo will drive your tastebuds wild, especially over the golden crumb. We suggest you let loose and enjoy the delicious ride! This recipe is under 650kcal per serving and under 40g carbohydrates per serving.
Ingredients
1 packet
Panko Breadcrumbs
(Contains: Wheat, Gluten)
1 packet
Crushed Peanuts
(Contains: Peanuts May be present: Macadamia, Pine nut, Brazil nut, Walnut, Almond, Pecan, Gluten, Sesame, Cashew, Soy, Wheat, Milk, Hazelnut, Pistachio)
280 g
Pork Schnitzels
1 packet
Baby Leaves
1 sachet
Southeast Asian Spice Blend
1 packet
Ponzu Sauce
(Contains: Gluten, Soy, Wheat May be present: Almond, Eggs, Fish, Milk, Sesame, Sulphites)
1
Carrot
1 packet
Shredded Cabbage Mix
1 sachet
Coriander
Not included in your delivery
1 drizzle
olive oil
1 tsp
soy sauce
(Contains: Soy May be present: Gluten)
2 tbs
plain flour
(Contains: Gluten May be present: Wheat)
½ tsp
salt
1 piece
egg
(Contains: Eggs)
1 drizzle
vinegar (white wine or rice wine)
2 tbs
Mayonnaise
(Contains: Eggs)
Nutrition
Utensils
Cooking Steps
• Roughly chop baby leaves and coriander. Grate carrot.
• In a small bowl, combine the mayonnaise and soy sauce. Set aside.
• In a shallow bowl, combine the plain flour and salt. In a second shallow
bowl, whisk the egg. In a third shallow bowl, combine panko breadcrumbs,
crushed peanuts and Southeast Asian spice blend.
• Separate pork schnitzels (if stuck together) to get two per person.
• Coat pork first in the flour mixture, followed by the egg and finally into the
breadcrumbs. Transfer to a plate.
• Heat a large frying pan over medium-high heat with enough olive oil to coat
the base.
• When oil is hot, cook pork schnitzels 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.
• Meanwhile, combine shredded cabbage mix, baby leaves, coriander,
carrot, ponzu sauce and a drizzle of vinegar and olive oil in a large bowl.
• Season with salt and pepper and toss to combine.
• Slice pork schnitzels.
• Divide Asian peanut-crusted pork and ponzu slaw between plates.
• Drizzle soy mayo over schnitzel to serve. Enjoy!
Customer reviews
Review summary
Updated on Aug 2026- Flavour: Reviewers enjoyed the overall taste, with the peanut crumb adding a satisfying crunch; one reviewer found the crumb a little salty, so season to your taste.
- Ease of prep: This is a quick and straightforward cook that several reviewers noted comes together easily on a weeknight.
- Suggestions: Keep a close eye on the peanut crumb during cooking, as one reviewer noted the peanuts can burn quickly — a medium heat and short cook time helps.
- Portions: Two schnitzels per person made for a filling meal, though one reviewer felt the pork portion was on the slim side.
