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Pork schnitzel chips with slaw

Pork schnitzel chips with slaw


Chips and dips, but not as you know them! These crispy pork strips taste great dipped into tangy coleslaw

  • Feeds 8 Feeds 8
  • Ready in 35 minutes

Each serving contains

  • Energy
    1125kj 269kcal
  • Fat
    Med 21%
  • Saturates
    Med 20%
  • Sugar
    Low 21%
  • Salt
    Med 21%

% of adult’s reference intake | Carbohydrates per serving : 15g


  • 100g breadcrumbs
  • 30g Co-op Parmigiano Reggiano, finely grated
  • 1 tsp dried thyme
  • 2 tbsp Co-op plain flour
  • 1 Co-op British free range egg, beaten
  • 505g pack Co-op pork loinsteaks, fat trimmed off, cut into strips
  • 3 tbsp Co-op olive oil
  • ¼ white cabbage, shredded
  • 75g gherkins, finely chopped
  • 2 tbsp light mayonnaise
  • 3 tbsp Co-op 0% fat Greek style natural yogurt
  • 1 tsp Dijon mustard
  • Handful flat leaf parsley, finely chopped


  1. Preheat the oven to 200°C/fan 180°C/Gas 6
  2. Lay the breadcrumbs out on a baking tray and toast in the oven for 5 mins, until lightly golden, then transfer to a bowl
  3. When cool, add the cheese and thyme, then season
  4. Put the flour, egg and breadcrumbs in three shallow bowls
  5. Dip the pork strips in the flour, then the egg, then the breadcrumbs, making sure they’re well coated
  6. Heat the olive oil in a large frying pan set over a medium heat, then fry the strips for 2-3 mins each side, or until golden and cooked through
  7. Put the cabbage, gherkins, mayo, yogurt and mustard in a bowl, season and mix
  8. Scatter over the parsley
  9. Serve the schnitzel chips with the slaw on the side

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