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
1/3 daily fibre
6 plants
Serving size
Ingredients
- 30g yellow pea crumb (yellow pea whole grain flour (100%))
- 1 tbsp cornflour
- 1 tsp dried oregano (Dried Rubbed Oregano 100%.)
- 1 onion (use half)
- 1 unwaxed lemon
- 2 free-range pork loins
- 75g seasonal tomatoes
- 1 tbsp garlic, basil and parsley paste (garlic puree, basil, rapeseed oil, parsley, sea salt, acidity regulator: citric acid)
- 2 large potatoes
- 80g greek style yoghurt (Milk)
- 160g mixed salad leaves
Nutritional Information
Calories: 704
Protein: 45g
Carbs: 66g
Fat: 29g
Ingredients
- 1 onion (use a quarter)
- 2 tsp Italian herbs (use half) (Thyme Rubbed, Marjoram Rubbed, Parsley Rubbed, Oregano Rubbed, Sage Rubbed, Basil Rubbed)
- 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 the oregano, 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
- Zest and quarter the lemon
- In the medium bowl, combine the yoghurt, garlic herb paste and a small squeeze of lemon. Season with salt and pepper
- Place each pork steak between 2 sheets of baking paper and use a rolling pin to flatten the pork to even 1cm thickness
- In a large bowl, combine the lemon zest, panko crumb, cornflour and a good pinch of salt and pepper.
- Spread 1 tbsp of garlic yoghurt on each side of the pork steaks. One by one add the steaks to the large bowl and coat in the panko mixture. Use your hands to pat the crumb onto the pork
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.
- Thoroughly wash the panko 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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