Pork Schnitzel with Pickled Red Slaw
Photography Josh Griggs.
Schnitzel has always been a family favourite and has a regular spot, whether chicken or pork.
Serves: 4
INGREDIENTS
Pickled slaw
1 medium beetroot, peeled and grated
1 small red onion, thinly sliced
2 cups packed finely shredded red cabbage
2 teaspoons sea salt
2 tablespoons olive oil
¼ cup apple cider vinegar
2 teaspoons whole caraway seeds, toasted
Schnitzel
300 grams pork fillet
½ cup plain flour
2 large eggs, size 7, beaten
2 teaspoons Dijon mustard
1½ cups panko breadcrumbs
small handful parsley, finely chopped
vegetable oil to cook
baby salad leaves and lemon wedges to serve, optional
METHOD
Pickled slaw: Put all the ingredients in a bowl and combine well.
Pork: Cut the fillet into 2cm thick pieces on the diagonal. Place between plastic wrap and use a rolling pin to flatten to ½cm thick.
Put the flour in a shallow bowl, the eggs and mustard in a second bowl and the breadcrumbs and parsley in a third. Season each bowl with salt and pepper.
Coat the pork in flour, then eggs, then in the breadcrumbs, pressing them on to adhere.
Heat a little oil in a large sauté pan and cook the schnitzel in batches until golden and just cooked. Drain on kitchen towels.
To serve: Divide the slaw between plates and top with the schnitzel. Serve with salad leaves and lemon wedges.
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latest issue:
126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.