Pork Schnitzel with Parmesan Slaw

Massage the white cabbage with your fingers in a large bowl to soften slightly and then stir in the Parmesan cheese. In a small bowl or jug whisk the olive oil, juice of one lemon wedge, white wine vinegar and salt and pepper. Pour the dressing through the cabbage slaw and set aside.

Now it’s time to set up your crumbing station. Place the plain flour in a shallow bowl, the milk in a second bowl and the panko breadcrumbs, lemon zest and the parsley in a third bowl. Season the pork schnitzels with salt and pepper then dip in the flour, followed by the milk and finally coat in the breadcrumb mixture. Place on a plate until ready to fry.

Heat the vegetable oil in a medium frying pan over a medium-high heat. Add the schnitzels and cook for 1-2 minutes on each side, or until golden and cooked through. Transfer to a paper towel lined plate to drain.

Meanwhile, bring a small saucepan of water to the boil. Add the green beans and blanch for 2 minutes or until just tender. Drain.