Pork Schnitzel with Apple Slaw

• Pork chop(700 g)
• Salt(2 tsp)
• Black pepper(1 tsp)
• All-Purpose Flour(80 g)
• Eggs(2)
• Panko(140 g)
• Paprika(1 tsp)
• Rapeseed Oil(6 tbsp)
• Cabbage(300 g)
• Apple(2)
• Flat Leaf Parsley(15 g)
• Mayonnaise(3 tbsp)
• Dijon Mustard(1 tbsp)
• Apple Cider Vinegar(2 tbsp)
• Honey(1 tbsp)
• Lemon(1)

Method

1. 1

   Trim any excess fat from the {Pork chop}, then place between sheets of baking paper and pound into thin cutlets about 1cm thick. Season both sides with {Salt} and {Black pepper}. Finely shred the {Cabbage}, cut the {Apple} into thin matchsticks, chop the {Fresh parsley}, and cut the {Lemon} into wedges.

   ~20 min

2. 2

   Set up three shallow bowls: one with {Flour}, one with beaten {Eggs}, and one with {Panko Breadcrumbs} mixed with {Paprika}. Coat each pork cutlet in flour, then egg, then breadcrumbs, pressing well so the coating sticks.

3. 3

   In a large bowl, whisk {Mayonnaise}, {Dijon Mustard}, {Apple Cider Vinegar}, and {Honey}. Add the cabbage, apple, and parsley, toss well, and let it sit while you cook the schnitzel.

4. 4

   Heat half the {Vegetable oil} in a large frying pan over medium-high heat. Cook 2 cutlets for 3–4 minutes per side until golden and crisp, then transfer to a plate. Repeat with the remaining {Vegetable oil} and cutlets.

   ~14 min

5. 5

   Serve the schnitzel straight away with a pile of apple slaw and {Lemon} wedges for squeezing over the top.

   ~7 min