• 600g sweet potatoes, cut into thin wedges
  • 2 large zucchini, cut into thin wedges
  • ¼ cup plain flour
  • 2 egg whites, lightly beaten
  • 1 cup fresh wholegrain breadcrumbs
  • ¹/³ cup chopped flat-leaf parsley 
  • 4 un-crumbed pork schnitzels (about 500g)
  • 1 x 300g kale coleslaw kit 


  • Preheat oven to 220°C. Line a large baking tray with baking paper. Place sweet potato on tray. Bake for 25–30 minutes, adding zucchini for last 15 minutes.
  • Meanwhile, place flour on a plate. Whisk the egg whites and 1 tablespoon of water in a shallow bowl. Combine the breadcrumbs and parsley on a plate. Dip pork into flour, then egg-white mixture and lastly breadcrumb mixture. Place onto a plate. Continue to coat the remaining pork to make four crumbed schnitzels.
  • Heat 1½ tablespoons of olive oil in a large non-stick frying pan over a medium-high heat. Cook the crumbed pork schnitzels for 2–3 minutes each side, or until golden and cooked through.
  • Meanwhile, combine the coleslaw and the dressing in a bowl. Season with cracked black pepper. Serve the pork with vegie wedges and slaw.


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