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Pork schnitzel burger with zucchini

Pork schnitzel burger with zucchini

Total Time
20 min
5 min
15 min
Juicy, panko-crumbed pork, grilled zucchini and creamy mayo sandwiched in a crusty bread roll. Rather than coating the whole piece of pork in breadcrumbs, we’ve just coated it on top and oven-baked it to reduce PersonalPoints.


Panko breadcrumbs

1 tbs

Pork medallion or loin steak, raw

160 g


1 large, thinly sliced lengthways

Ciabatta roll

2 individual, (2 x 80g rolls)

97% fat-free mayonnaise

2 tbs

Dried thyme

1 tsp

Olive oil

½ tsp


  1. Preheat oven to 180°C.
  2. Combine panko, thyme and oil in a small bowl. Season pork with salt and pepper. Place on a baking tray lined with baking paper and press panko mixture evenly over top of pork. Bake on top shelf of oven for 7 minutes. Increase temperature to 220°C and bake for a further 3 minutes or until golden and cooked through.
  3. Meanwhile, heat a non-stick grill pan over medium-high heat. Cook zucchini slices for 3-4 minutes on each side, until tender.
  4. Split rolls in half and toast lightly. Spread half the mayonnaise over roll bases. Top with zucchini and schnitzel. Dollop over remaining mayonnaise and cover with roll tops to serve.