Ingredients Jump to Instructions ↓

  1. 600g thinly sliced pork leg steaks or loin medallions

  2. 2 1/2 cups (180g) stale breadcrumbs

  3. 1/3 cup (25g) finely grated parmesan cheese

  4. 1 tablespoon finely grated lemon rind

  5. 1 tablespoon chopped fresh thyme leaves

  6. 2 cloves garlic, crushed

  7. 1 egg, beaten lightly

  8. 1/4 cup (35g) plain flour

  9. olive or grape seed oil, for shallow frying

  10. 1 small (290g) fennel, shredded finely

  11. 1/3 cup coarsely chopped fresh parsley

  12. 200g finely shredded green cabbage (savoy)

  13. 300g finely shredded red cabbage

  14. 1/3 cup (100g) dijonnaise

  15. 1 tablespoon lemon juice

Instructions Jump to Ingredients ↑

  1. If the pork is cut a little too thick, bash with a meat tenderiser to an even thickness.

  2. Combine breadcrumbs, parmesan, rind, thyme and garlic in a medium bowl. Combine egg and one tablespoon of water in a shallow bowl. Add flour to a shallow bowl, season with salt and freshly ground black pepper.

  3. Toss pork in flour mixture, shake away excess. Dip pork in egg mixture, then in breadcrumb mixture; press on lightly.

  4. Heat 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.

  5. Just before serving, combine fennel, parsley, cabbages, dijonnaise and lemon juice in a large bowl; toss gently to combine.

  6. Serve with lemon wedges and mashed potato, if desired.

  7. Uncooked schnitzels suitable to freeze. Not suitable to microwave.

  8. COOK'S NOTE: Stale breadcrumbs are made from one- to two-day-old bread; process until coarse crumbs form. Dijonnaise is a prepared mixture of mayonnaise and wholegrain mustard.


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