Herb crusted pork schnitzel with mustard slaw
Pork is one of the highest natural sources of iron. Pork schnitzel is a great way to get more iron into the whole families diet. The tangy mustard slaw provides a great balance for the crunchy richness of the meat. ALL the ingredients for this recipe are now available at your local Ritchies supermarket. Find your local VIC, NSW or QLD store.
Serves
4Preparation time
15 minsCooking time
10 minsIngredients
- for the schnitzel
- 4 pork leg schnitzels, flattened
- ½ cup plain flour
- sea salt and freshly ground black pepper
- 1egg
- ½ cup water
- ¼ cup bunch sage leaves, finely chopped
- ¼ cup parsley, finely chopped
- 2 cups fresh bread crumbs
- vegetable oil for frying
- for the mustard slaw
- 2 cups green cabbage, finely sliced
- ½ cup purple cabbage (optional for colour only)
- 1small bulb fennel, finely sliced
- 1 green apple, julienned
- 1 red apple, julienned
- for the dressing
- 4 tablespoons Dijon mustard
- 1tablespoons seeded mustard
- ½ cup mayonnaise
- sea salt and freshly ground black pepper
- 4 lemon wedges to garnish
Method
First make the mustard slaw. Combine all the slaw ingredients together in a large bowl and toss well. Mix the dressing ingredients together and mix thoroughly through the salad. Cover and chill until ready to serve.
Place the flour, salt & pepper onto a flat plate, add the schnitzels and shake vigorously. Dip each pork schnitzel into the beaten egg and water mixture. Combine the crumbs and herbs together on a flat plate. Coat each schnitzel well in the crumb mixture. Heat a little oil in a frying pan over a medium and cooked through. Remove and rest in a warm oven. To serve, place one schnitzel onto each serving plate and top with the mustard slaw garnished with a lemon wedge.
Tips. Cooking times may vary depending on the size of the pork schnitzels so if the pork is not cooked through when the crumbs turn golden and crisp just finish them off in the oven at about 170c. This coating is also delicious served on pork cutlets or chicken fillets.
