Pork Schnitzel Rolls with Apple and Fennel Slaw
Photography by Sarah Tuck.
These have the most satisfying mix of flavours and textures and are always a surefire hit in the picnic basket.
INGREDIENTS
1 cup coarse breadcrumbs
1 cup ground almonds
2 teaspoons fennel seeds, ground in a mortar and pestle
½ cup plain flour
2 eggs, whisked
500 grams pork fillet
olive oil, for shallow frying
sea salt and freshly ground black pepper
Slaw
3 tablespoons cider vinegar
2 teaspoons caster sugar
1 teaspoon Dijon mustard
½ cup good-quality egg mayonnaise
¼ white savoy cabbage, finely shredded
2 granny smith apples, grated (peeling optional)
2 fennel bulbs, cored, trimmed, and finely sliced (reserve fronds)
5 radishes, finely sliced
⅓ cup sliced almonds, toasted
2 tablespoons finely chopped fennel fronds
To serve
½ cup good-quality egg mayonnaise
2 teaspoons Dijon mustard
6–8 soft white rolls (depending on the size)
METHOD
Mix the breadcrumbs with the ground almonds and fennel seeds in a shallow bowl and season well with salt and pepper. Put the flour in a separate shallow bowl, and the whisked eggs in another.
Trim the silverskin off the pork fillet and cut into 3cm-thick pieces. Place cut-side up between 2 pieces of plastic wrap and beat out to ½cm thick.
Take the pork pieces and pat them in the flour to coat, then dip in the egg, then lastly pat in the breadcrumb mixture and ensure they are well covered. If desired for super-crunchy schnitzel repeat the egg and breadcrumbing procedure.
Lay in a baking paper-lined plate or tray, cover with plastic wrap and refrigerate for 20 minutes.
To cook, heat the oil in a large frying pan and shallow fry in batches for 2–3 minutes each side until golden and cooked through. Drain on paper towels and set aside to cool.
When almost cold, store in the fridge until ready to make up and pack your rolls.
Slaw: Whisk the vinegar, sugar, mustard and mayonnaise together in a large bowl. Add the cabbage, grated apple, fennel, radishes, almonds and fennel fronds and toss well to combine.
To serve: Mix the mayo and mustard together and spread a little on both cut surfaces of the rolls and fill with slaw topped with crunchy pork schnitzel pieces. Makes 6–8
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