- 600 gram thinly sliced pork leg steaks or loin medallions
- 2 1/2 cup (180g) stale breadcrumbs
- 1/3 cup (25g) finely grated parmesan cheese
- 1 tablespoon finely grated lemon rind
- 1 tablespoon chopped fresh thyme leaves
- 2 clove garlic, crushed
- 1 egg, beaten lightly
- 1/4 cup (35g) plain flour
- grape-seed oil, for shallow frying
- 1 small (290g) fennel, shredded finely
- 1/3 cup coarsely chopped fresh parsley
- 200 gram finely shredded green cabbage (savoy)
- 300 gram finely shredded red cabbage
- 1/3 cup (100g) dijonnaise
- 1 tablespoon lemon juice
- 1If the pork is cut a little too thick, bash with a meat tenderiser to an even thickness.
- 2Combine breadcrumbs, parmesan, rind, thyme and garlic in a medium bowl. Combine egg and 1 tablespoon of water in a shallow bowl. Add flour to a shallow bowl, season with salt and freshly ground black pepper.
- 3Toss pork in flour mixture, shake away excess. Dip pork in egg mixture, then in breadcrumb mixture; press on lightly.
- 4Heat oil in a large, non-stick frying pan. Cook schnitzels over a medium heat until browned on both sides and just cooked through. Drain on a wire rack.
- 5Just before serving, combine fennel, parsley, cabbages, dijonnaise and lemon juice in a large bowl; toss gently to combine.
- 6Serve with lemon wedges and mashed potato, if desired.
Uncooked schnitzels suitable to freeze. Not suitable to microwave. Stale breadcrumbs are made from 1- to 2-day-old bread; process until coarse crumbs form. Dijonnaise is a prepared mixture of mayonnaise and wholegrain mustard.
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