Gourmet schnitzel

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

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.

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

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.

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

Serve with lemon wedges and mashed potato, if desired.

Uncooked schnitzels suitable to freeze. Not suitable to microwave.

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.