Pork Schnitzel with Apple and Witlof Slaw


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.

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.



Let us keep you up to date with our weekly MiNDFOOD e-newsletters which include the weekly menu plan, health and news updates or tempt your taste buds with the MiNDFOOD Daily Recipe. 

Member Login