Recipe0
← Back to recipes

Southeast Asian Peanut-Crusted Pork Schnitzel with Ponzu Slaw & Soy Mayo

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 drizzle 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 30g carbohydrates per serving. Unfortunately, this week's shredded cabbage was in short supply, so we've replaced it with slaw mix. Don't worry, the recipe will be just as delicious, just be sure to follow your recipe card

View recipe source
Quick Under 650kcal Under 30g carbs
Prep: 25 mins
Cook: 25 mins
Servings: 4

Ingredients

2 servings 4 servings
  • olive oil
  • 1 bag baby spinach leaves
  • 1 carrot
  • 1 packet mayonnaise
  • 1 tsp soy sauce
  • 2 plain flours
  • 0.5 tsp salt
  • 1 egg
  • 1 packet panko breadcrumbs
  • 1 packet crushed peanuts
  • 1 packet pork schnitzels
  • 1 bag shredded cabbage mix
  • 1 packet ponzu sauce
  • 1 sachet southeast asian spice blend
  • 1 vinegar (rice wine or white wine)
  • olive oil
  • 1 bag baby spinach leaves
  • 2 carrots
  • 1 packet mayonnaise
  • 2 tsp soy sauce
  • 4 plain flours
  • 1 tsp salt
  • 2 eggs
  • 1 packet panko breadcrumbs
  • 2 packets crushed peanuts
  • 1 packet pork schnitzels
  • 1 bag shredded cabbage mix
  • 1 packet ponzu sauce
  • 1 sachet southeast asian spice blend
  • 1 vinegar (rice wine or white wine)

Instructions

  1. • Roughly chop baby spinach leaves. Grate the carrot.
    • In a small bowl, combine mayonnaise and the 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 flour mixture, followed by the egg and finally the breadcrumbs. Transfer to a plate.
  2. • 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.
  3. • Meanwhile, combine super slaw, baby spinach, carrot, ponzu sauce and a drizzle of vinegar and olive oil in a large bowl.
    • Season with salt and pepper and toss to combine.
  4. • Slice pork schnitzel.
    • Divide Southeast Asian peanut-crusted pork and ponzu slaw between plates.
    • Drizzle soy mayo over schnitzel. Enjoy!