Pork Schnitzel with Pickled Red Slaw
Photography Josh Griggs.
Schnitzel has always been a family favourite and has a regular spot, whether chicken or pork.
Serves: 4
INGREDIENTS
Pickled slaw
1 medium beetroot, peeled and grated
1 small red onion, thinly sliced
2 cups packed finely shredded red cabbage
2 teaspoons sea salt
2 tablespoons olive oil
¼ cup apple cider vinegar
2 teaspoons whole caraway seeds, toasted
Schnitzel
300 grams pork fillet
½ cup plain flour
2 large eggs, size 7, beaten
2 teaspoons Dijon mustard
1½ cups panko breadcrumbs
small handful parsley, finely chopped
vegetable oil to cook
baby salad leaves and lemon wedges to serve, optional
METHOD
Pickled slaw: Put all the ingredients in a bowl and combine well.
Pork: Cut the fillet into 2cm thick pieces on the diagonal. Place between plastic wrap and use a rolling pin to flatten to ½cm thick.
Put the flour in a shallow bowl, the eggs and mustard in a second bowl and the breadcrumbs and parsley in a third. Season each bowl with salt and pepper.
Coat the pork in flour, then eggs, then in the breadcrumbs, pressing them on to adhere.
Heat a little oil in a large sauté pan and cook the schnitzel in batches until golden and just cooked. Drain on kitchen towels.
To serve: Divide the slaw between plates and top with the schnitzel. Serve with salad leaves and lemon wedges.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
![Polenta Crumbed Pork Schnitzel with Apple and Cabbage Coleslaw]()
RecipePolenta Crumbed Pork Schnitzel with Apple and Cabbage Coleslaw
Article by Claire Aldous![Crumbed Pork Schnitzel with Spinach, Orange and Hazelnut Salad]()
RecipeCrumbed Pork Schnitzel with Spinach, Orange and Hazelnut Salad
Article by Claire Aldous![Puffed Quinoa and Cashew Pork Schnitzel with Parsnip and Tahini Mash]()
RecipePuffed Quinoa and Cashew Pork Schnitzel with Parsnip and Tahini Mash
Article by Claire Aldous![Pork Schnitzel Rolls with Apple and Fennel Slaw]()
RecipePork Schnitzel Rolls with Apple and Fennel Slaw
Article by Sarah Tuck
latest issue:
Issue 128
This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.