Pork Schnitzel Fingers
with Parmesan Coleslaw and Green Beans
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
10 g
Parsley
1 unit
Lemon
2 tbsp
White Wine Vinegar
(Contains Sulphites)
4 tbsp
Mayonnaise
(Contains Egg, Mustard)
340 g
Coleslaw Cabbage Mix
454 g
Sugar Snap Peas, trimmed
1.5 cup
Panko Breadcrumbs
(Contains Wheat)
56 g
Parmesan Cheese, shredded
(Contains Milk)
Not included in your delivery
½ tsp
Sugar*
Oil*
Nutrition Values
Utensils
Instructions
Preheat the broiler to high (to broil the sugar snap peas).
Wash and dry all produce. Finely chop the parsley. Zest, then juice the lemon.
In a large bowl, whisk together the vinegar, sugar, half the mayo and 1 tbsp lemon juice. Taste, then add more lemon juice, 1 tsp at a time, if you want the dressing more tangy. Season with salt and pepper. Add the coleslaw mix. Set aside.
Toss the peas on a baking sheet with a drizzle of oil. Season with salt and pepper. Broil in the centre of the oven until golden-brown, 4-5 min. (TIP: Keep your eye on them so they don't burn!) Transfer the peas to a plate and cover with foil to keep warm.
Meanwhile, in a shallow dish, combine the panko, lemon zest, parsley and Parmesan. Pat the pork tenders dry with paper towels. Season with salt and pepper. Coat the pork with the remaining mayo, then dip into the panko mixture to coat completely.
Heat a large non-stick pan over medium-high heat. Add a generous drizzle of oil, then 4-5 schnitzel fingers. Fry until golden-brown and cooked through, 1-2 min per side. Transfer to a paper towel-lined plate. Repeat with remaining schnitzel.
Divide the coleslaw, schnitzel and sugar snap peas between plates.
