German · 30 min
Crispy Pork Schnitzel with Ranch-Dressed Apple & Broccoli Slaw
- 30 min
- 2–6 servings
- 693 kcal / serving
Crispy pork schnitzel pairs with a crunchy apple and broccoli slaw dressed in a tangy ranch yogurt sauce. It comes together quickly, using pantry staples for a satisfying weeknight meal.
Free on iPhone · servings scaled, grocery list written for you.
Ingredients
- ½ (12 oz) pkgbroccoli slaw
- ½ small pkgchives
- 1egg
- 2Granny Smith apples
- ½lime
- ¼ cupplain Greek yogurt
- 2pork chops, boneless
- eggs
- limes
From the pantry: black pepper, dill, dried, extra virgin olive oil, garlic powder, mayonnaise, panko bread crumbs, parsley flakes, salt
Cookware
chef's knife · citrus juicer (optional) · colander · cutting board · grater (optional) · measuring cups · measuring spoons · mixing bowls · nonstick skillet · stirring spoon · tongs · whisk or fork
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
More recipes with: pork chops
More dinner ideas: easy dinners
Shopping list by aisle
Produce
- ½ (12 oz) pkgbroccoli slaw
- ½ small pkgchives
- 2Granny Smith apples
- ½lime
- limes
Meat & seafood
- 2pork chops, boneless
Dairy, eggs & chilled
- 1egg
- ¼ cupplain Greek yogurt
- eggs
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Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| broccoli slaw | ½ (12 oz) pkg | 1 (12 oz) pkg | 1 ½ (12 oz) pkgs |
| chives | ½ small pkg | 1 small pkg | 1 small pkg |
| egg | 1 | 2 | 3 |
| Granny Smith apples | 2 | 4 | 6 |
| lime | ½ | 1 | |
| plain Greek yogurt | ¼ cup | ½ cup | ¾ cup |
| pork chops, boneless | 2 | 4 | 6 |
| limes | 1 ½ |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- Wash and dry all produce.
- Chop the chives and place them in a medium bowl, then juice a lime into the bowl.
- Stir yogurt, mayonnaise, and spices into the bowl to make a dressing.
- Slice apples into matchsticks or grate and add them to the dressing along with the broccoli slaw; toss to coat and set aside.
- Beat the egg in another bowl.
- Line a plate with breadcrumbs for the breading.
- Cut the pork chops horizontally to form thin cutlets, then season both sides with salt and pepper.
- Heat a large skillet over medium-high heat and add a thin coating of oil.
- Dip each cutlet into the egg, letting excess drip off, then press into the breadcrumbs to coat; place on a plate when coated.
- Once the skillet is hot, add oil to coat the bottom, then cook the breaded cutlets 2–3 minutes per side until golden and cooked through; remove from heat.
- To serve, divide the schnitzel and the ranch-dressed slaw between plates and enjoy.
Two tips
- Prepare the dressing and chop the chives a little ahead of time and refrigerate for quicker assembly.
- If you’re short on chives, substitute a pinch of dried dill from the pantry; serve with a lime wedge for extra brightness.
Nutrition per serving
- Calories
- 693 kcal
- Protein
- 43 g
- Carbs
- 49 g
- Fat
- 38 g
- Fiber
- 8 g
- Sodium
- 376 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition follow the original Mealime recipe ↗ (captured 2026-09-12). The photo is MealPot's AI-rendered illustration of the finished dish; the description, directions, aisle list and serving table are MealPot's.