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Pork Schnizel with Potato Salad

and Beetroot Pickle
Recipe Development Team
Recipe Development TeamUpdated on November 04, 2025
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Calories
: 
480 kcal
Protein
: 
39.6g protein
Total
: 
30 minutes
Difficulty
: 
Medium
Allergens:
  • Milk
  • May contain traces of allergens
  • Celery
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

2 unit(s)

British Pork Loin Steaks

1 bunch(es)

Dill

1 sachet(s)

Wholegrain Mustard

30 grams

Panko Breadcrumbs

12 milliliter(s)

White Wine Vinegar

250 grams

Cooked Beetroot

150 grams

Low Fat Natural Yoghurt

(Contains: Milk)

½ unit(s)

Cucumber

(May contain traces of: Celery)

1 sachet(s)

Mayonnaise

450 grams

Potatoes

Not included in your delivery

1 tsp

Sugar

Energy (kJ)2009 kJ
Energy (kcal)480 kcal
Fat7.4 g
of which saturates2.8 g
Carbohydrate66.2 g
of which sugars22.2 g
Dietary Fibre5.2 g
Protein39.6 g
Salt0.4 g
Potassium1160.4 mg
Calcium33.3 mg
Iron1.7 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.

Cooking Steps

1

Preheat your oven to 220 degrees and bring a large saucepan of water to the boil with a pinch of salt for the potatoes. Chop the potatoes into 2cm chunks (no need to peel) and add to the saucepan. Boil until you can easily slip a knife through, 10-12 mins, then drain in a colander and set aside.

2

Meanwhile, slice the beetroot into thin rounds (as thin as you can!). In a bowl, combine the white wine vinegar, sugar (see ingredients for amount) and a pinch of salt. Add the beetroot slices to the bowl and turn to coat then set aside. TIP: To avoid looking like you've committed a crime, wear some gloves while prepping the beetroot!

3

Bash the pork steak with a rolling pin until 1cm thick all over. Repeat with the other steak(s). Pop the panko on a plate and season with a good pinch of salt and pepper. Put the pork on another plate. Smear one side of the pork with a little mayo to cover it. Place it mayo-side-down in the crumbs. Smear the exposed side with mayo and turn over so both sides are coated. Repeat for the other steak(s). These are your schnitzels!

4

Heat a good splash of oil in a frying pan on medium-high heat. When hot, carefully lay in the pork schnitzels and fry until golden and cooked through, turning halfway, 8-10 mins. IMPORTANT: The pork is cooked when no longer pink in the middle.

5

Meanwhile, roughly chop the dill. Trim the cucumber then quarter lengthways. Chop witdthways into small pieces. Put the yoghurt in a small bowl and stir in the wholegrain mustard. Pop the drained potatoes in a large bowl along with the cucumber and half the dill. Gently stir in the yoghurt dressing to coat then season with salt and pepper. TIP: You want to lightly coat the potatoes, so add the dressing a little at a time!


6

Stir the remaining dill through the beetroot pickle. Serve the pork schnitzels alongside the potato and cucumber salad and pickled beetroot. Enjoy!

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