This yummy pub style classic seems German, what with the pork schnitzel and braised cabbage. But we’ve also taken inspiration from Japanese katsu, with a super panko breadcrumb coating and a divine honey-garlic aioli drizzle.
Always refer to the product label for the most accurate ingredient and allergen information.
/ Serving 2 people
Finely slice the red cabbage. Pick the parsley leaves and finely chop.
Combine the white wine vinegar, garlic aioli and honey in a small bowl and season with salt and pepper. Set aside.
Place the plain flour in a shallow bowl. Place the egg in a second bowl and whisk with a fork. Place the panko breadcrumbs, sesame seeds and 1/2 of the parsley in a third bowl. Season the pork schnitzel with salt and pepper then dip in the flour, followed by the egg and finally coat in the panko-sesame breadcrumb mixture. Place on a plate until ready to fry.
Heat the olive oil in a medium frying pan over a medium-high heat. Cook the crumbed pork schnitzel for 2-3 minutes on each side, or until the crumb is golden and the pork is cooked through. Set aside on a plate lined with paper towel, to drain excess oil.
Return the frying pan to a medium-high heat. Add the red cabbage and cook for 3-4 minutes, or until tender. Add the balsamic vinegar and water and cook for a further 1 minute, or until completely softened.
Divide the sesame crumbed pork between plates and serve the braised cabbage on the side. Drizzle with honey-garlic aioli and sprinkle with parsley.
To add some extra flare to your pork, spoon the honey-garlic aioli into a zip lock bag. Right before serving snip the bottom corner off and use the bag to drizzle over the aioli in a zig zag pattern, just like traditional katsu.