Pork schnitzel with apple slaw
Thin pork schnitzels in a crunchy panko crust, shallow-fried golden in minutes and served with a crisp red cabbage, apple and mustard slaw.
- Prep
- 10 min
- Cook
- 7 min
- Serves
- 2
- Per serve
- 730 kcal
Ingredients
Method
Set out three shallow dishes: the flour seasoned with salt and pepper, the egg beaten with a splash of water, and the panko. Pat the pork dry, then coat each piece in flour, then egg, then press firmly into the panko on both sides.
Heat the oil in a large frying pan over medium-high heat. It's ready when a crumb dropped in sizzles straight away, about 2 minutes.
Lay in the schnitzels away from you and fry until deep golden underneath, then flip and cook the other side until golden and the pork is cooked through with no pink in the middle.
While the pork fries, toss the cabbage, apple and spring onion in a bowl with the mayonnaise, mustard, lemon juice and a pinch of salt.
Drain the schnitzels on paper towel for a moment and sprinkle with salt. Serve with the slaw and lemon wedges.
Tips
- Thin is the secret to speed. Anything thicker than 5 mm won't cook through before the crumb burns, so bash it out.
- Cut the apple last, or toss it straight into the lemon juice, so it doesn't brown.
- Chicken breast, butterflied and pounded thin, works the same way.
