Pork schnitzel burger with zucchini
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.
Pork medallion or loin steak, raw
1 large, thinly sliced lengthways
2 individual, (2 x 80g rolls)
97% fat-free mayonnaise
- Preheat oven to 180°C.
- 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.
- Meanwhile, heat a non-stick grill pan over medium-high heat. Cook zucchini slices for 3-4 minutes on each side, until tender.
- 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.