Sage & Parmesan Crumbed Pork

Sage & Parmesan Crumbed Pork

with Apple & Carrot Slaw

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The best way to improve on a classic schnitzel is by adding flavour straight into the crumb. Taste the proof right here, with fragrant sage and Parmesan cheese in the golden panko coating. With a crisp slaw that gets a subtle sweetness from apple and carrot, this dinner will satisfy your flavour and comfort food cravings.

Tags:Low Calorie
Allergens:GlutenEggMilkSulphites
Preparation Time30 minutes
Cooking difficultyLevel 1
Ingredients
serving amount
Ingredients
serving amount

1 bunch

sage

1 unit

apples

1 unit

carrot

¾ packet

panko breadcrumbs

(ContainsGluten)

1 packet

grated Parmesan cheese

(ContainsMilk)

1 packet

pork schnitzels

1 tub

Dijon mustard

(ContainsSulphites)

1 bag

shredded red cabbage

1 tub

garlic aioli

(ContainsEggMay be presentTree Nuts)

Not included in your delivery

olive oil

2 tbs

plain flour

(ContainsGluten)

1 tsp

salt

1 unit

egg

(ContainsEgg)

1 tsp

white wine vinegar

1 tsp

brown sugar

Nutritional Valuesper serving
Nutritional Values
per serving
Energy (kJ)2250 kJ
Fat17 g
of which saturates5.9 g
Carbohydrate40.6 g
of which sugars17.9 g
Protein47.6 g
Sodium1420 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensils
Chopping board
Grater
Knife
Shallow Dish
Plate
InstructionsPDF
Instructions
1

Pick and finely chop the sage leaves. Slice the apple into thin matchsticks. Grate the carrot (unpeeled).

2

In a shallow bowl, combine the plain flour, the salt and a good pinch of pepper. In a second shallow bowl, whisk the egg. In a third shallow bowl, place the panko breadcrumbs (see ingredients list), grated Parmesan cheese and chopped sage.

3

Pull apart the pork schnitzels (they may be stuck together!) and dip into the flour mixture, followed by the egg, and finally in the panko breadcrumbs. Set aside on a plate, ready to fry.

4

Add enough olive oil to cover the base of a large frying pan and heat over a high heat. When the oil is hot, add the pork schnitzel and cook for 1-2 minutes on each side, or until golden on the outside and cooked through. Transfer to a paper towel-lined plate.

5

In a large bowl, combine the Dijon mustard, white wine vinegar, brown sugar and a drizzle of olive oil. Season with salt and pepper and mix well. Add the carrot, apple and shredded red cabbage to the dressing, toss to coat, then set aside.

6

Divide the Parmesan & sage pork schnitzels and apple slaw between plates. Serve with the garlic aioli. TIP: For the low-calorie option, serve without the garlic aioli.