PORK SCHNITZEL AND SLAW WITH CIDER DRESSING

PORK SCHNITZEL AND SLAW WITH CIDER DRESSING

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.

30 Minutes.

Serves 2.

Ingredients
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 carrot
1 celery stick
40g mayonnaise
1.5 tablespoons apple cider vinegar
1 lemon

Preheat oven
Preheat the oven on grill, set to 220ºC. Set rack to second from the top. Note: you can shallow fry as an alternative.

Crumb pork
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.

Cook pork
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.

ABOUT THE COOK'S GROCER:

The Cook’s Grocer is about great cooking made easy. We produce a weekly menu of healthy, ready to cook meals containing the finest locally sourced ingredients and simple to follow recipes, all designed to be to cooked in 30 minutes.

We partner with Sydney’s leading nutritionists, chefs, personal trainers and foodies to develop recipes that will inspire you in the kitchen, without the fuss of planning and shopping.

We deliver these fantastic meals Sydney and Canberra wide three times a week. Each meal is hand packed and measured to exact portions ensuring the highest quality and no waste.

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October 29, 2015 by Timothy Ryder
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