The lemon, garlic and herbs in this pork schnitzel add a wonderful zing to the crunchy coating. If you have never had pork schnitzel you will be blown away. A melt in your mouth experience the whole family will love. A winner any night of the week.
2 x 200g free range pork escalope pieces
3/4 cups breadcrumb and garlic granule mix
2 free range eggs
3 sprigs thyme
1 teaspoon dried garlic granules
1/6 white cabbage
3 sprigs parsley
1 celery stick
1.5 tablespoons apple cider vinegar
Preheat the oven on grill, set to 220ºC. Set rack to second from the top. Note: you can shallow fry as an alternative.
Into one bowl, lightly beat eggs. In a seperate bowl, combine breadcrumb mix, thyme and a generous seasoning of salt and pepper. Dip each piece of pork firstly into egg and finally the breadcrumb.
Lightly brush or spray olive oil on both sides and place on bake tray in oven. Grill for 5-6 minutes each side.
Prepare slaw, make dressing & serve
While the pork is cooking, thinly slice cabbage (use a mandolin if you have one), grate carrot, thinly slice celery and chop parsley. Whisk cider vinegar, mayonnaise, salt and pepper together. Toss to combine slaw and dressing. Plate schnitzel, slaw and serve with a wedge of lemon.
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