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.