Pork Schnitzel and Slaw Recipe
How to Make Pork Schnitzel and Slaw
Method
- Make the slaw dresing first. Mix together oil, vinegar, mustard and honey together with salt and pepper.
- For the slaw, roughly chop the dill. Place the shredded cabbage into a mixing bowl with the apple, walnuts and most of the dill, reserving a little for serving. Add the dressing to the cabbage, season and mix well. Cover and refridgerate.
- Set up your schitzel dipping station. Place flour on a small plate. Place bread crumbs in a shallow bowl, add parmesan, salt and pepper. Mix well. Beat eggs and place in small shallow bowl.
- Remove pork steaks from pack and beat with meat mallet to thin out, for schnitzels. Dip into flour, egg and then coat in bread crumb mixture.
- Place a frying pan over a medium high heat and add the oil. Pan fry the schnitzels until golden brown and cooked through. Layer a small high sided dish with paper towel and place cooked schnitzels standing up, to drain. Set aside to rest for 5 minutes.
- Remove slaw, toss to combine. Garnish with dill sprigs.
- Serve schnitzels with slaw. Serve with lemon wedges.
Tip: The dressing can be made in a larger batch up to a week ahead and stored in a jar in the fridge.
Optional: You can use red or white cabbage.