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
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
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.