Skip to Content

Opening Hours

Today8.00am - 7.00pm
Sunday8.00am - 7.00pm
Monday8.00am - 7.00pm
Tuesday8.00am - 7.00pm
Wednesday8.00am - 7.00pm
Thursday8.00am - 7.00pm
Friday8.00am - 7.00pm


Parmesan pork schnitzel with apple slaw

Serves   4
Prep time: 20 mins
Cooking time: 10 mins

Schnitzel gets a fresh Summer revamp with this delicious take on a classic. Crunchy, parmesan crumb encases juicy pork, served with a crisp apple slaw; a match made in heaven! Ready in 30 minutes, you need to add this recipe to your culinary repertoire.

PARMESAN PORK SCHNITZEL

Ingredients

Method

Ingredients

  • 2 pork steaks or chops 
  • ¼ cup plain flour 
  • 1-2 eggs, beaten
  • 1 cup panko breadcrumbs 
  • ¼ cup grated parmesan 
  • Rice bran oil 
  • ¼ green cabbage, shredded
  • 1 green apple, julienned 
  • 2 celery sticks, thinly sliced 
  • 2 Tbsp chopped hazelnuts or walnuts 
  • Juice of 1 lemon
  • 1 tsp wholegrain mustard 
  • 3 Tbsp olive oil 
  • Aioli and fresh parsley, to serve (optional)
 

Method

  1. To prepare the pork, lay a pork steak onto a chopping board. Cover with a piece of plastic wrap or baking paper, then use a rolling pin to flatten to a consistent 1cm thickness. Once flattened, cut in half lengthways and repeat with the remaining pork steak. 
  2. To crumb the pork, first coat in flour seasoned with salt and pepper. Next, coat in beaten egg, followed by bread crumbs mixed with the grated parmesan. 
  3. Bring a nonstick frying pan to a medium to high heat with a generous drizzle of rice bran oil. Once hot, pan fry the schnitzels for 2-3 minutes on each side or until golden brown and cooked through. Set aside on a paper towel. 
  4. Assemble the salad by tossing the cabbage, apple, celery and hazelnuts together in a bowl. In a separate bowl, whisk together the lemon juice, mustard and olive oil. Season to taste, then pour over the salad and toss to coat. 
  5. Serve the cooked schnitzel alongside the apple slaw, and finish with a dollop of aioli and fresh parsley to garnish.