Garlic & Herb Crusted Pork Schnitzels with Roast Veg

Name: Garlic & Herb Crusted Pork Schnitzels with Roast Veg
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Yield: 4
Ingredients: 4 pork loin steaks or thin-cut pork schnitzels (trimmed); 2 tbsp Mingle Garlic &amp; Herb Seasoning; ½ cup plain flour; 2 eggs, beaten; 1 cup breadcrumbs (use GF if needed); 500g potatoes, cubed; 2 carrots, chopped; 1 zucchini, sliced; 2 tbsp olive oil

Rated 5.0 stars by 1 users

Servings

Prep Time

5 minutes

Cook Time

30 minutes

Ingredients

4 pork loin steaks or thin-cut pork schnitzels (trimmed)
2 tbsp Mingle Garlic & Herb Seasoning
½ cup plain flour
2 eggs, beaten
1 cup breadcrumbs (use GF if needed)
500g potatoes, cubed
2 carrots, chopped
1 zucchini, sliced
2 tbsp olive oil

Directions

Preheat oven to 200°C. Line a large baking tray.
Toss veg (potatoes, carrots, zucchini) with 1 tbsp olive oil and 1 tbsp Garlic & Herb Seasoning. Spread on tray and roast for 25–30 mins, tossing halfway.
Crumb pork:
- Coat pork in flour, dip in beaten egg, then press into breadcrumb mix combined with 1 tbsp Garlic & Herb Seasoning.
- Optional: Air-fry or pan-fry schnitzels for 2–3 mins per side to crisp, then finish in oven.
Bake schnitzels: Add to a separate tray or push veg aside and place on the same tray for the final 12–15 mins of roasting, flipping once.
Serve pork schnitzels with roast veg and lemon wedges or a dollop of mustard or aioli.

Recipe Note

Add crunch: Use panko breadcrumbs or mix in crushed cornflakes
Make it dairy-free: Use plant-based crumbs and avoid aioli toppings
Optional sides: Add slaw or a cucumber-yoghurt dip for contrast