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Pork Schnitzel with Apple and Witlof Slaw

Give some more flavour to your schnitzels by adding fennel seeds, sage and parmesan to your breadcrumb mix. Serve with a delicious apple and witlof slaw.

Pork Schnitzel with Apple and Witlof Slaw

Serves 4

 

1 cup panko breadcrumbs

2 tsp fennel seeds, crushed

1 tbsp sage, finely chopped

½ cup parmesan, finely grated

4 (about 150g each) pork scotch fillet steaks

½ cup plain flour

2 eggs, lightly whisked

vegetable oil, to shallow fry

lemon wedges, to serve

Apple And Witlof Slaw

1 red apple, cored, cut into matchsticks

1 red witlof, finely shredded

1 green witlof, finely shredded

2 celery sticks, thinly sliced diagonally

handful yellow celery leaves

1 baby fennel bulb, finely shaved 

½ cup chives, finely chopped

2 tbsp cider vinegar

½ cup garlic aioli

 

Combine breadcrumbs, fennel seeds, sage and parmesan in a large bowl.

Place pork steaks between 2 sheets of cling film. Using a rolling pin, gently pound each one until steaks are 1cm thick. Coat pork in flour, shake off excess. Dip in egg, then coat in breadcrumb mixture. Put on a plate and refrigerate for 30 minutes.

To make slaw combine apple, witlof, celery, celery leaves, fennel and chives in a bowl. Add vinegar and aioli and toss.

Pour oil into a large frying pan to reach a depth of 1cm. Place over medium-high heat. Cook schnitzel for 3 minutes each side or until golden brown and cooked through. Transfer to a plate lined with a paper towel. Set aside for 5 minutes to rest. Serve schnitzel with slaw and lemon wedges.

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