Pork Schnitzel Fingers
with Parmesan Coleslaw
Crispy pork schnitzel fingers are fun to make, and even more fun to eat! We’ve paired it with a fresh crunchy Parmesan coleslaw that’s dressed to impress.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
680 g
Pork Slices
340 g
Coleslaw Cabbage Mix
113 g
Parmesan Cheese, shredded
(Contains Milk)
1 unit
Lemon
1.5 cup
Panko Breadcrumbs
(Contains Wheat)
340 g
Green Beans, trimmed
14 g
Parsley
2 tbsp
White Wine Vinegar
(Contains Sulphites)
4 tbsp
Mayonnaise
(Contains Egg, Mustard)
Not included in your delivery
½ tsp
Sugar*
unit
Oil*
Nutrition Values
Utensils
Instructions
Prep: Wash and dry all produce. Finely chop the parsley. Zest, then cut the lemon in half.
Make the slaw: In a large bowl, whisk the vinegar, sugar, half the mayonnaise, and a pinch of salt and pepper. Add the coleslaw and half the Parmesan. Squeeze in lemon juice, to taste. (TIP: the longer the slaw sits in the dressing, the more flavourful it will be!)
Cook the green beans: Heat a large non-stick pan over medium-high heat. Add a drizzle of oil, then the green beans. Season with salt and pepper. Cook, stirring occasionally, until beans are tender-crisp, 4-5 min.
Bread the pork: Meanwhile, combine the panko, remaining Parmesan, lemon zest and parsley in a shallow dish. Pat the pork pieces dry with paper towels, then season with salt and pepper. Coat the pork with the remaining mayonnaise, then dip into the breadcrumb mixture to completely coat.
Transfer the beans to a plate. Add a generous drizzle of oil to the same pan. Add a few pieces of the pork and fry until golden, crispy, and cooked through, 1-2 min per side. (TIP: Do not crowd the pan - cook in batches if necessary!) Transfer the cooked pork to a paper towel-lined plate. Repeat with remaining pork.
Finish and serve: Divide the coleslaw, schnitzels and green beans between plates. Squeeze over more lemon juice, if desired. Enjoy!
