Recipe

Pork schnitzels with coleslaw

Recreate this classic German favourite at home for your family in no time at all. Crispy crumbed pork schnitzel is pan-fried and served with a fresh, creamy homemade coleslaw and a drizzle of lemon juice. Perfect for a tasty weeknight dinner.

Dec 30, 2014 1:00pm
  • 20 mins preparation
  • 10 mins cooking
  • Serves 4
    • Print
    Print

Ingredients

Pork schnitzels with coleslaw
  • 1/3 cup plain flour
  • 2 tablespoon milk
  • 1 egg
  • 1 1/2 cup soft fresh breadcrumbs
  • 1/4 cup finely chopped flat-leaf parsley
  • 4 125g pork leg steaks
  • 2 tablespoon vegetable oil
  • 1/4 savoy cabbage, shredded
  • 1 large carrot, cut into matchsticks
  • 2 tablespoon currants
  • 1/4 cup mayonnaise
  • lemon wedges, to serve

Method

Pork schnitzels with coleslaw
  • 1
    Place flour in a shallow bowl. Lightly whisk milk and egg in a separate bowl. Combine breadcrumbs and parsley in a third bowl. Dip pork in flour to coat, then in egg mixture and breadcrumb mixture.
  • 2
    Heat oil in a large non-stick frying pan over moderately high heat. Cook schnitzels 2-3 minutes each side, or until golden brown and cooked.
  • 3
    Combine cabbage, carrot and currants in a large bowl. Add mayonnaise to salad. Toss gently to combine. Serve schnitzels with coleslaw and lemon wedges.

Notes

Try 1 cup bought dried breadcrumbs instead of fresh breadcrumbs. You could also use Japanese breadcrumbs (panko).

The Latest from Food To Love