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.
grated Parmesan cheese(ContainsMilk)
shredded red cabbage
garlic aioli(ContainsEggMay be presentTree Nuts)
white wine vinegar
Pick and finely chop the sage leaves. Slice the apple into thin matchsticks. Grate the carrot (unpeeled).
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.
Pull apart the pork schnitzels (there will be about 2 per person) and dip into the flour mixture, followed by the egg, and finally in the panko breadcrumbs. Set aside on a plate.
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 until golden on the outside and cooked through, 1-2 minutes each side. Transfer to a paper towel-lined plate. TIP: If your pan is getting crowded, cook in batches for the best results.
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 apple, carrot and shredded red cabbage to the dressing, toss to coat, then set aside. TIP: Use less Dijon if you are not a fan!
Divide the Parmesan and sage pork schnitzels and apple slaw between plates. Serve with the garlic aioli.