Double-crumbing the schnitzel will ensure a fantastically crunchy coating. Quinoa flakes are available at any good supermarket and work well as a gluten-free option.
½ cup rice flour
4 eggs, whisked
1 cup quinoa flakes
1 tablespoon thyme leaves
8 large sage leaves, finely chopped
60 grams pistachios, roughly chopped
40 grams parmesan, finely grated
½ teaspoon sea salt
½ teaspoon cracked pepper
500 grams pork schnitzel pieces
2 tablespoons olive oil
⅓ savoy cabbage, shredded
2 celery sticks, thinly sliced
1 spring onion, thinly sliced
1 fennel bulb, thinly sliced and fronds finely chopped
¼ cup mint leaves, roughly chopped
½ cup parsley leaves, roughly chopped
juice 1 lemon
2 tablespoons apple cider vinegar
¼ cup olive oil
1 clove garlic, crushed
sea salt and ground pepper
2 tablespoons sesame seeds, toasted
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.