Polenta Crumbed Pork Schnitzel with Apple and Cabbage Coleslaw
Photography by Manja Wachsmuth.
Serves: 4
INGREDIENTS
500 grams pork fillet (I used free-farmed)
¾ cup instant, quick cooking polenta
1/3 cup plain flour
2 eggs
1 clove garlic, crushed
olive oil and butter for cooking
Coleslaw
3-4 cups finely shredded cabbage
½ small red onion, very thinly sliced
1 red apple, julienned or thinly sliced
1/3 cup sour cream
2 tablespoons pesto
2-3 tablespoons lemon juice
1 clove garlic, crushed
½ cup roughly chopped flat-leaf parsley
sea salt and freshly ground pepper
To serve
Parmesan cheese for grating
lime wedges
METHOD
Coleslaw: Combine the cabbage, onion and apple in a large bowl. Whisk the sour cream, pesto, lemon juice and garlic in a small bowl and season. If the dressing is still thick, stir in a little water to thin it to a pourable consistency. Add to the cabbage mixture along with the parsley and turn gently but thoroughly to combine.
Pork: Cut the pork into 3 cm thick pieces. You should get at least 8 pieces. Place between 2 pieces of plastic wrap and use a rolling pin to gently beat them out to 1 cm thick. Put the polenta and flour in one bowl and beat the eggs and garlic in another bowl. Season both generously.
Heat a little olive oil and a knob of butter in a sauté pan over a medium heat. Dip the pork in the egg mixture, letting the excess drip back into the bowl, then coat in the polenta, pressing it on firmly. Cook the schnitzel in batches for 2-3 minutes each side until lightly golden and crisp. Transfer to paper towels and grate a little Parmesan over the top of each one. Keep warm in a low oven until all the schnitzel is cooked.
To serve: Place the coleslaw and schnitzel on a platter and serve with a lime wedge.
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