Pork Schnitzel with Pickled Red Slaw

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.