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
- 4 tbsp cornflour
-
30g yellow pea crumb(yellow pea whole grain flour (100%))
-
1 tsp dried oregano(Dried Rubbed Oregano 100%.)
- 1 onion
- 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)
- 40g mixed salad leaves
Allergens
Contains:
Milk, Nuts
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 124Kcal | 751Kcal |
| 519kJ | 3143kJ | |
| Fat | 4.8g | 29g |
| of which saturates | 1.7g | 10g |
| Carbohydrates | 13g | 80g |
| of which sugars | 1.9g | 12g |
| Protein | 7.3g | 44g |
| Salt | 0.11g | 0.65g |
| Fibre | 1.6g | 9.9g |
Ingredients
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
Allergens
Contains:
Milk, Nuts
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 112Kcal | 838Kcal |
| 467kJ | 3507kJ | |
| Fat | 4.2g | 31g |
| of which saturates | 1.4g | 11g |
| Carbohydrates | 12g | 92g |
| of which sugars | 1.5g | 11g |
| Protein | 6.0g | 45g |
| Salt | 0.09g | 0.65g |
| Fibre | 1.6g | 12g |
High protein
6 plants
Free-range Pork Schnitzel with Oregano Fries, Garlic Dip and 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.
Cooking Instructions
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
Panko the pork
- Zest and quarter the lemon
- On a large plate, combine the lemon zest, panko crumb and a good pinch of salt and pepper
- In the large bowl, combine the cornflour with 2 tbsp water. Stir into a thick paste
- Add the pork to a chopping board and cover with a sheet of parchment paper
- Bash the pork with a rolling pin until evenly flattened
- Season each side with salt, then coat the pork in the cornflour mix. Shake off the excess, then press into the breadcrumbs firmly to evenly coat all over
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 onion
- Thoroughly wash the cornflour bowl, then add the tomatoes and onion. Toss with the squeeze of lemon
- In the small bowl, combine the yoghurt, garlic herb paste and a squeeze of lemon. Season with 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. Top the schnitzel with a dollop of garlic yoghurt, dip the fries in the remaining
- Serve the remaining lemon wedges on the side
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