Pork Schnitzel with Crunchy ’Slaw

The panko breadcrumbs help to make the schnitzel extra crispy and using two frying pans means you can cook these in half the time.

Originally for Good Housekeeping September 2021, Alex Luck Photography, Food Styling, Me

SERVES 4

4 boneless pork loin steaks

75g plain flour

1 large egg, beaten

100g panko breadcrumbs

4tbsp vegetable oil

FOR THE ’SLAW

2 red apples

1 fennel

Juice 1 lemon, plus wedges to serve

1⁄4 white cabbage, cored and finely shredded

10 sage leaves, finely chopped

100ml buttermilk

2tbsp mayonnaise

1tsp Dijon mustard

1⁄2tbsp cider vinegar

1 Trim any fat from the pork steaks. Put a steak between 2 pieces of baking parchment and bash with a rolling pin to an even 1cm thickness. Repeat with remaining steaks.

2 Put the flour, beaten egg and breadcrumbs into 3 separate shallow bowls. Mix some seasoning into the flour bowl. Coat each flattened pork steak first in flour (tap off excess), then egg and finally the breadcrumbs.

3 Heat 2 large non-stick frying pans over medium high heat and add 1tbsp oil to each pan. Add 2 schnitzels to each pan and fry for 3-4min per side, adding a further 1tbsp oil to each pan when flipping, and frying until golden and cooked through.

4 Meanwhile, make the ’slaw. Halve, core and finely slice the apples and fennel. Working quickly to stop them discolouring, put into a large bowl with the lemon juice and toss to coat. Add the cabbage and sage.

5 In a small bowl or jug, whisk the remaining ’slaw ingredients with plenty of seasoning. Add this dressing to the ’slaw bowl and toss gently to mix and coat. Serve with the schnitzels and lemon wedges for squeezing over.

PER SERVING 634cals, 30g protein, 37g fat (8g saturates), 43g carbs (10g total sugars), 5g fibre