Recipe

Apple and mint slaw with paprika crumbed schnitzel

This fresh and crunchy apple and mint slaw recipe makes tasty work of getting in plenty of fruit and veg during the winter months. Serve with paprika crumbed schnitzel for a delicious family meal

May 17, 2017 1:06am
By Sophie Gray
  • 20 mins preparation
  • 10 mins cooking
  • Serves 4
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This recipe first appeared in Food magazine.
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Ingredients

  • 4 - 6 pieces pork or beef schnitzel
  • salt and black pepper
  • 1/2 cup plain flour
  • 2 eggs, lightly beaten
  • 1 cup dry breadcrumbs
  • 1 tablespoon paprika
  • canola or soybean oil, for frying
  • lemon wedges, to serve
Apple and mint slaw
  • 2 cup green cabbage, shredded
  • 1 cup red cabbage, shredded
  • 1/3 cup mint, chopped
  • 1/4 cup parsley, chopped
  • 1 red eating apple, finely sliced
  • 1 red eating apple, grated
  • 1/3 cup mayonnaise
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon poppy seeds

Method

  • 1
    Make the apple and mint slaw (see below).
  • 2
    Pound each piece of schnitzel on a board with the edge of a saucer to tenderise. Turn and repeat on the other side. Place flour, eggs and breadcrumbs in separate bowls. Season flour and mix paprika into breadcrumbs.
  • 3
    Coat each piece of schnitzel in flour, beaten egg then coat in breadcrumbs.
  • 4
    Heat 5mm of oil in a frying pan and when hot, cook the schnitzel until golden and crispy on both sides. Keep warm on kitchen paper in the oven. Serve with lemon wedges and apple and mint slaw.
Apple and mint slaw
  • 5
    Combine the cabbage, mint, parsley and apple in a large bowl. Mix together the mayonnaise and vinegar and toss through the salad. Sprinkle with the poppy seeds.

Notes

  • Serves 4 - 6. - Apple and mint slaw is a great alternative to a leafy salad when lettuce and tomatoes are expensive. - You can use the slaw as a filling in vege burgers. If you don’t have fresh mint you can use mint paste in the dressing. PER SERVE (6) Energy 583kcal, 2443kj • Protein 30g • Total Fat 28.6g • Saturated Fat 4.8g • Carbohydrate 48g • Fibre 5.2g • Sodium 434mg

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