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Pork schnitzel with coleslaw

Max Rushden serves his pork schnitzel with an unusual coleslaw that includes flaked almonds and sultanas.
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Ready time:30 minutes

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Prep time:
15-20 minutes

Cooking time:
10 minutes

1 serving provides

  • 32.8
  • 764
  • 20.5
  • 1.47
  • 4.2


  1. Put the pork between two sheets of greaseproof paper and use a rolling pin to bash the steaks to about 1cm thick. Toss the pork steaks in flour and shake off any excess. Dip them in the beaten egg, and then coat with the panko breadcrumbs. 
  2. Heat 1 tablespoon of the olive oil in a pan over a medium high and cook the pork steaks for 3-4 minutes on each side. Remove and let rest. Brush the ciabatta slices with the remaining olive oil then place into the pan and cook for 1 minute each side until golden. 
  3. To make the coleslaw, combine the cabbages, carrot, chilli, coriander, mustard, mayonnaise and lemon juice. Toss to combine, and then add the sultanas and almonds. 
  4. Serve the pork steaks with the coleslaw and ciabatta slices on the side. 


*Wash your hands after handling raw meat.
Buy recipe ingredients


  • 350g pork tenderloin, sliced into 8 pieces
  • 25g plain flour by Sainsbury's
  • 1 medium British free-range Woodland egg, beaten
  • 90g pot panko breadcrumbs by Sainsbury's (or golden breadcrumbs)
  • 2 tablespoons olive oil by Sainsbury's
  • 270g Taste the Difference ciabatta loaf, sliced
  • ½ red cabbage, washed and grated
  • ½ white cabbage, washed and grated
  • 1 carrot, peeled and grated
  • 1 red chilli, washed and chopped
  • ½ x 31g pack fresh coriander by Sainsbury's, washed and chopped
  • 2 teaspoons French Dijon mustard by Sainsbury's
  • 3 tablespoons mayonnaise by Sainsbury's
  • Juice of 1 lemon
  • 50g sultanas by Sainsbury's
  • 50g flaked almonds by Sainsbury's