Ingredients
Method
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 1 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.
Uncooked schnitzels suitable to freeze. Not suitable to microwave. Stale breadcrumbs are made from 1- to 2-day-old bread; process until coarse crumbs form. Dijonnaise is a prepared mixture of mayonnaise and wholegrain mustard.
Note
