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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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.