Creamy mayonnaise is used as a chive-infused drizzle over golden, skinny potato fries and a panko breadcrumb-coated pork schnitzel. You’ll be in foodie heaven, Chef!
Serving guide
Choose your portion size.
Potato FRIES
Place a deep pan over medium heat with oil about 4-5 cm. When hot, fry the chips until crispy and cooked through, 15-20 minutes (shifting as they colour). Drain on a paper towel. Alternatively: Preheat the oven to 200°C. Generously cover the base of a roasting tray in oil. Add the Potato chips, season, and toss until coated. Spread out in a single layer and roast in the hot oven until cooked through and crispy, 30-35 minutes. At the halfway mark, gently shift the chips and drain any excess oil. Return to the oven for the remaining roasting time.
CRUMB
In a shallow dish, whisk 1 egg with 1 tbsp of water. Prepare two more shallow dishes: one containing the rub & flour (seasoned lightly) and the other containing the crumb. Pat the schnitzel dry with some paper towel and season. Coat the schnitzel in the rub & flour first, then in the egg, and lastly in the crumb. When passing through the crumb, press it into the meat so it sticks and coats evenly.
GOLDEN SCHNITTY
Return the pan to a medium-high heat with enough oil to cover the base. When hot, fry the crumbed schnitzel for 1-2 minutes per side until golden and cooked through. Remove from the pan, drain on paper towel and season.
SOME PREP
In a small bowl, combine the Mayo with the ½ of the chopped chives. Loosen with a splash of water, and season.
IT’S THAT TIME!
Plate up the chips, side with the crumbed schnitzel, and drizzle over the herby Mayo. Garnish with the remaining chives, and dig in, Chef!
Potato FRIES
Place a deep pan over medium heat with oil about 4-5 cm. When hot, fry the chips until crispy and cooked through, 15-20 minutes (shifting as they colour). Drain on a paper towel. Alternatively: Preheat the oven to 200°C. Generously cover the base of a roasting tray in oil. Add the Potato chips, season, and toss until coated. Spread out in a single layer and roast in the hot oven until cooked through and crispy, 30-35 minutes. At the halfway mark, gently shift the chips and drain any excess oil. Return to the oven for the remaining roasting time.
CRUMB
In a shallow dish, whisk 1 egg with 1 tbsp of water. Prepare two more shallow dishes: one containing the rub & flour (seasoned lightly) and the other containing the crumb. Pat the schnitzels dry with some paper towel and season. Coat the schnitzels in the rub & flour first, then in the egg, and lastly in the crumb. When passing through the crumb, press it into the meat so it sticks and coats evenly.
GOLDEN SCHNITTY
Return the pan to a medium-high heat with enough oil to cover the base. When hot, fry the crumbed schnitzels for 1-2 minutes per side until golden and cooked through. Remove from the pan, drain on paper towel and season.
SOME PREP
In a small bowl, combine the Mayo with the ½ of the chopped chives. Loosen with a splash of water, and season.
IT’S THAT TIME!
Plate up the chips, side with the crumbed schnitzel, and drizzle over the herby Mayo. Garnish with the remaining chives, and dig in, Chef!
Potato FRIES
Place a deep pan over medium heat with oil about 4-5 cm. When hot, fry the chips until crispy and cooked through, 15-20 minutes (shifting as they colour). Drain on a paper towel. You may need to do this step in batches. Alternatively: Preheat the oven to 200°C. Generously cover the base of a roasting tray in oil. Add the Potato chips, season, and toss until coated. Spread out in a single layer and roast in the hot oven until cooked through and crispy, 35-40 minutes. At the halfway mark, gently shift the chips and drain any excess oil. Return to the oven for the remaining roasting time.
CRUMB
In a shallow dish, whisk 2 eggs with 2 tbsps of water. Prepare two more shallow dishes: one containing the rub & flour (seasoned lightly) and the other containing the crumb. Pat the schnitzels dry with some paper towel and season. Coat the schnitzels in the rub & flour first, then in the egg, and lastly in the crumb. When passing through the crumb, press it into the meat so it sticks and coats evenly.
GOLDEN SCHNITTY
Return the pan to a medium-high heat with enough oil to cover the base. When hot, fry the crumbed schnitzels for 1-2 minutes per side until golden and cooked through. You may need to do this step in batches. Remove from the pan, drain on paper towel and season.
SOME PREP
In a small bowl, combine the Mayo with the ½ of the chopped chives. Loosen with a splash of water, and season.
IT’S THAT TIME!
Plate up the chips, side with the crumbed schnitzel, and drizzle over the herby Mayo. Garnish with the remaining chives, and dig in, Chef!
Potato FRIES
Place a deep pan over medium heat with oil about 4-5 cm. When hot, fry the chips until crispy and cooked through, 15-20 minutes (shifting as they colour). Drain on a paper towel. You may need to do this step in batches. Alternatively: Preheat the oven to 200°C. Generously cover the base of a roasting tray in oil. Add the Potato chips, season, and toss until coated. Spread out in a single layer and roast in the hot oven until cooked through and crispy, 35-40 minutes. At the halfway mark, gently shift the chips and drain any excess oil. Return to the oven for the remaining roasting time.
CRUMB
In a shallow dish, whisk 2 eggs with 2 tbsps of water. Prepare two more shallow dishes: one containing the rub & flour (seasoned lightly) and the other containing the crumb. Pat the schnitzels dry with some paper towel and season. Coat the schnitzels in the rub & flour first, then in the egg, and lastly in the crumb. When passing through the crumb, press it into the meat so it sticks and coats evenly.
GOLDEN SCHNITTY
Return the pan to a medium-high heat with enough oil to cover the base. When hot, fry the crumbed schnitzels for 1-2 minutes per side until golden and cooked through. You may need to do this step in batches. Remove from the pan, drain on paper towel and season.
SOME PREP
In a small bowl, combine the Mayo with the ½ of the chopped chives. Loosen with a splash of water, and season.
IT’S THAT TIME!
Plate up the chips, side with the crumbed schnitzel, and drizzle over the herby Mayo. Garnish with the remaining chives, and dig in, Chef!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R49.35
for 4 servings · R12.34 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Fresh Chives needs 10 gSour Cream and Chives Flavoured Potato Crisps 125 g 125 g at R21.99 · 8% of packR1.76
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Mayo needs 125 mlFlying Goose® Sriracha Mayo-Styled Dipping Sauce 455 ml 455 ml at R114.99 · 27% of packR31.59
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Potato needs 1.6 kgBulk Everyday Medium Potatoes 7 kg 7 kg at R69.99 · 23% of packR16.00
Not in the Woolies basket — source these elsewhere:
- Rub & Flour
- Panko Breadcrumbs
- Pork Schnitzel (without crumb)
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Italian-style Pork Schnitzel & Fries?
The preparation time for Italian-style Pork Schnitzel & Fries with fresh chives is between 20 and 40 minutes.
What is the total time required to make Italian-style Pork Schnitzel & Fries with fresh chives?
The total time required to make Italian-style Pork Schnitzel & Fries with fresh chives is between 35 and 55 minutes.
How many servings does Italian-style Pork Schnitzel & Fries provide?
4 servings
What are the main ingredients in Italian-style Pork Schnitzel & Fries?
Fresh Chives, Mayo, Panko Breadcrumb, Pork Schnitzel (without crumb), Potato, Rub & Flour
What is the nutritional information of Italian-style Pork Schnitzel & Fries?
Calories: 840, Carbs: 116 grams, Fat: grams, Protein: 49.6 grams, Sugar: 0.2 grams, Salt: 456 grams
How do I prepare Italian-style Pork Schnitzel & Fries?
IT’S THAT TIME!: Plate up the chips, side with the crumbed schnitzel, and drizzle over the herby mayo. Garnish with the remaining chives, and dig in, Chef! POTATO FRIES: Place a deep pan over medium heat with oil about 4-5 cm. When hot, fry the chips until crispy and cooked through, 15-20 minutes (shifting as they colour). Drain on a paper towel. Alternatively: Preheat the oven to 200°C. Generously cover the base of a roasting tray in oil. Add the potato chips, season, and toss until coated. Spread out in a single layer and roast in the hot oven until cooked through and crispy, 30-35 minutes. At the halfway mark, gently shift the chips and drain any excess oil. Return to the oven for the remaining roasting time. SOME PREP: In a small bowl, combine the mayo with the ½ of the chopped chives. Loosen with a splash of water, and season. CRUMB: In a shallow dish, whisk 1 egg with 1 tbsp of water. Prepare two more shallow dishes: one containing the rub & flour (seasoned lightly) and the other containing the crumb. Pat the schnitzels dry with some paper towel and season. Coat the schnitzels in the rub & flour first, then in the egg, and lastly in the crumb. When passing through the crumb, press it into the meat so it sticks and coats evenly. GOLDEN SCHNITTY: Return the pan to a medium-high heat with enough oil to cover the base. When hot, fry the crumbed schnitzels for 1-2 minutes per side until golden and cooked through. Remove from the pan, drain on paper towel and season.
What should be prepared from my kitchen to make Italian-style Pork Schnitzel & Fries?
Fresh Chives, Mayo, Panko Breadcrumb, Pork Schnitzel (without crumb), Potato, Rub & Flour
How many calories does Italian-style Pork Schnitzel & Fries have?
840 calories
How much fat content does Italian-style Pork Schnitzel & Fries have?
grams