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Photo of Polenta-coated pork schnitzels with rice salad by WW

Polenta-coated pork schnitzels with rice salad

Total Time
45 min
25 min
20 min
For a pleasant change to breadcrumbs, use polenta to create these pork schnitzels. Mixed with parmesan a sharp, crunchy component is made that completely revamps this old favourite.


Wild rice

1 cup(s), (100g)

Green string beans

125 g, halved diagonally


cup(s), (55g), yellow

Grated parmesan cheese

½ cup(s), (40g)


1 medium, lightly beaten

Pork fillet or tenderloin, raw

512 g, (8 x 80g schnitzels)

Green shallot(s)

3 individual, thinly sliced

Fresh red chilli

1 whole, deseeded, thinly sliced

Fresh flat-leaf parsley

½ cup(s), finely chopped

Olive oil

1 tbs

Lemon juice

1 tbs

Oil spray

1 x 3 second spray(s)


  1. Cook rice in a large saucepan of boiling salted water, following packet instructions, or until just tender. Drain. Transfer to a large bowl. Boil, steam or microwave beans until just tender. Drain. Rinse under cold water. Drain.
  2. Meanwhile, combine polenta and parmesan on a plate. Pour egg into a shallow bowl. Working with 1 at a time, dip schnitzels in egg, then coat in polenta mixture. Place on a tray.
  3. Lightly spray a large non-stick frying pan with oil and heat over medium-high heat. Cook schnitzels for 2 minutes each side or until golden and cooked through. Add beans, shallots, chilli, parsley, oil and juice to rice. Stir to combine. Serve schnitzels with rice salad.


SERVING SUGGESTION: Corn on the cob.