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
Get prepped
Get prepped
1

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

Prep the crumbing
Prep the crumbing
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.

Crumb the pork
Crumb the pork
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.

Fry the pork
Fry the pork
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.

Make the slaw
Make the slaw
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.

Serve up
Serve up
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.