Quinoa, Pistachio and Herb Schnitzel with Herb Slaw

Preheat oven to 180°C and line a baking tray with baking paper.

Schnitzel: Place the rice flour in a shallow bowl, the whisked eggs in a second and the quinoa flakes, thyme leaves, sage, pistachios, Parmesan, sea salt and cracked pepper in a third.

Coat the pork in flour, then eggs, then quinoa mix. Place the pork back into the egg, then into the quinoa again. Place on baking tray and drizzle with olive oil. Bake for 20-25 minutes or until golden and crunchy, and turn halfway through cooking.

Herb slaw: Meanwhile, in a large bowl, combine the cabbage, celery, spring onion, sliced fennel bulb and fronds, mint and parsley leaves. In a small bowl, mix together the lemon juice, apple cider vinegar, olive oil, garlic and salt and pepper. Add dressing to salad and toss through toasted sesame seeds.