The protein cooking time listed in this recipe has been updated.
As of December 2025, we've revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Serving size
Ingredients
Ingredients
- 2 large potatoes
-
60g panko crumb(yellow pea flour)
-
4 tbsp tomato ketchup(Water, Tomato Puree, Coconut Palm Sugar, Spirit vinegar, Cornflour, Salt (Anti-caking Agent), Onion Powder, Cinnamon ground, Cayenne pepper ground)
-
2 tbsp tamari (Soya)(Water, Soybeans, Salt, Spirit Vinegar)
- 1 savoy cabbage
- 1 apple
-
1 tbsp Dijon mustard (Mustard)(Water, Mustard Seeds (Ground), Spirit Vinegar, Salt)
- 4 free-range pork loins
-
8 tsp ginger & garlic paste(Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
-
80g almond yoghurt (Nuts)(Almond Drink (95%) (Filtered Water/Almonds), Thickener: Starch (Tapioca / Carob Gum), Live Vegan Cultures)
- 25g honey
- 2 parsnip
Allergens
Contains:
Soya, Mustard, Nuts
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 121Kcal | 656Kcal |
| 506kJ | 2746kJ | |
| Fat | 5.0g | 27g |
| of which saturates | 1.5g | 8.2g |
| Carbohydrates | 11g | 58g |
| of which sugars | 3.9g | 21g |
| Protein | 8.1g | 44g |
| Salt | 0.39g | 2.1g |
| Fibre | 2.1g | 11g |
High protein
1/3 daily fibre
Japanese-style Schnitzel & Garlicky Cabbage Slaw
You're going love the fusion flavours in this Japanese and German-inspired feast. Coat free-range pork with panko crumbs, then sizzle till crispy and golden. Drizzle the schnitzels with a Japanese tonkatsu sauce. Pair with garlicky cabbage slaw and fluffy parsnip mash. Delish.
Cooking Instructions
Cooking Instructions
- Bring a saucepan filled with salted hot water to a boil. Peel and roughly chop the potato and parsnip, then add to the saucepan. Simmer for 18-20 mins, until soft, then drain. Return to the pan and mash with 1 tsp olive oil, half the ginger and garlic paste, a pinch of sea salt and black pepper.
- Meanwhile, trim and finely slice the cabbage. Coarsely grate the apple. In a large mixing bowl, mix the cabbage, apple, yoghurt, the remaining ginger and garlic paste and half the mustard. Season with sea salt and black pepper to taste.
- Place the panko crumbs into a large bowl. Place the pork loins between 2 pieces of parchment paper and use a rolling pin to flatten them to an even 1cm thickness. Trim and discard the excess fat. Season with sea salt, then coat evenly in the panko.
- Heat a large frying pan with 1 tbsp oil on medium-high heat. Cook the pork for 3-5 mins, per side, until golden and cooked through. Leave to rest, then slice against the grain. Cook in batches if necessary.
- Meanwhile, in a small bowl, mix the ketchup, tamari, honey and remaining mustard.
- Serve the parsnip mash alongside the schnitzel and slaw. Spoon over the tonkatsu sauce.
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