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.
Free-range Pork Schnitzel, Fries & Vinaigrette Salad
Our version of schnitzel. Tender free-range British pork steaks are tossed in ground almonds and fragrant herbs. Pan-fry ‘til golden, then serve with crispy potato fries. On the side? A fresh salad, dressed in zingy apple cider vinegar and Dijon mustard.
High protein
8 plants
Serving size
Ingredients
- 2 tbsp ground almonds (Nuts)
- 40g mixed salad leaves
- 80g greek style yoghurt (Milk)
- 2 large potatoes
- 1 tbsp garlic, basil and parsley paste (garlic puree, basil, rapeseed oil, parsley, sea salt, acidity regulator: citric acid)
- 75g seasonal tomatoes
- 2 free-range pork loins
- 1 unwaxed lemon
- 2 tsp Italian herbs (Thyme, Marjoram, Parsley, Oregano, Sage, Basil)
- 1 onion (use half)
Nutritional Information
Calories: 656
Protein: 41g
Carbs: 52g
Fat: 31g
Ingredients
- 1 onion (use a quarter)
- 2 tsp Italian herbs (use half) (Thyme, Marjoram, Parsley, Oregano, Sage, Basil)
- 80g greek style yoghurt (use half) (Milk)
- 1 free-range pork loin
- 40g mixed salad leaves (use half)
- 2 tbsp ground almonds (use half) (Nuts)
- 75g seasonal tomatoes (use half)
- 1 unwaxed lemon (use half)
- 1 tbsp garlic, basil and parsley paste (use half) (garlic puree, basil, rapeseed oil, parsley, sea salt, acidity regulator: citric acid)
- 2 large potatoes
Nutritional Information
Calories: 838
Protein: 45g
Carbs: 92g
Fat: 31g
Free-range Pork Schnitzel, Fries & Vinaigrette Salad
Our version of schnitzel. Tender free-range British pork steaks are tossed in ground almonds and fragrant herbs. Pan-fry ‘til golden, then serve with crispy potato fries. On the side? A fresh salad, dressed in zingy apple cider vinegar and Dijon mustard.
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Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas mark 9 / air fryer 200C
- Line 2 baking trays with parchment paper
- Pull out a rolling pin, a grater, a large frying pan, a small bowl & a medium bowl
Get the fries into the oven
- Cut the potatoes into fries
- Place onto a lined baking tray with half the Italian herbs, 1 tsp oil and a pinch of salt and toss to coat
- Bake for 25-30 mins / air fryer 20-25 mins, turning halfway through, until soft and golden
Make the garlic dressing & prep the pork
- In the small bowl, combine the yoghurt and garlic herb paste
- Place each pork steak between 2 sheets of baking paper and use a rolling pin to flatten the pork to even 1cm thickness
- Zest the lemon into the medium bowl, then mix in the ground almonds, remaining dried Italian herbs and a good pinch of salt and pepper
- Spread 1 tbsp of garlic dressing on each pork steak then coat in the almond mixture
Get sizzlin'
- Heat the large frying pan with 1 tsp oil on a medium heat. Once hot, place the pork schnitzels into the pan and fry for 2 mins on each side, until golden brown
- Transfer to the other baking tray and place in the oven for 10 mins, until cooked through
Make the salad
- Halve the tomatoes. Thinly slice the half onion. Quarter the lemon
- Thoroughly wash the medium bowl, then add the tomatoes, onion and salad leaves and toss with a squeeze of lemon juice, 2 tbsp oil and a pinch of salt and pepper
Plate up
- Check your meat is cooked through; it should be golden brown, steaming hot, the juices should run clear when cut and there should be no pink / rare meat inside
- Share the pork schnitzels between plates, with the fries and salad alongside. Add 1/2 tbsp water to the remaining garlic dressing, then drizzle over the top
- Serve the remaining lemon wedges on the side
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