Courtney Roulston makes the classic schnitzel with this parmesan and herb crusted pork schnitty
Courtney Roulston is a cook, TV personality and Coles ambassador.
She is known for various TV shows.
Today, Courtney is making parmesan and herb crusted pork with apple slaw.
Recipe below:
SEEDED PARMESAN PORK SCHNITZEL WITH APPLE SLAW
SERVES 4
Recipe By Courtney Roulston
*This recipe also works with chicken breast/thighs, large mushrooms or sliced eggplant.
*Using the PI Dry grated Parmesan in the crumb as a 'secret' ingredient to boost flavour!
Prep time: 15 minutes
Cook time: 10 minutes
Ingredients
4 Coles pork cutlets
2 eggs, beaten
1 cup plain flour for dusting
Sea salt and pepper to taste
Oil for frying
Crumb Mixture:
1 ½ cup Panko breadcrumbs
½ cup Perfect Italiano finely dry grated Parmesan cheese
Zest of 1 lemon -Juice reserved for the slaw
½ cup rolled oats
¼ cup fresh sage and thyme, chopped
¼ cup black chia seeds
Slaw:
3 cups cabbage, finely sliced
1 apple, finely sliced
½ small fennel bulb, shaved
1 cup flat leaf parsley, roughly chopped
2 teaspoons Dijon mustard
1 teaspoon honey
2 tablespoons olive oil
Method
Step 1. Place all of the crumb mixture into a shallow bowl and toss to combine. Place the flour and eggs into 2 separate bowls.
Season the pork cutlets with salt and pepper then lightly coat them in the flour. Dust off any excess then place into the egg mixture then into the crumb mixture to coat the outside.
Step 2. Heat ½ cm of oil in a large frying pan to 170 degrees C. In batches, cook the cutlets for 3 minutes each side, or until golden and cooked through. Place onto paper towel to soak up any excess oil.
Step 3. Place the juice of ½ lemon into a large mixing bowl and whisk in the mustard, honey, oil, salt and pepper. Toss the cabbage, apple, fennel and parsley through the dressing until lightly coated.
Step 4. Slice the pork cutlets into strips and place onto a serving plate along with the apple slaw and extra lemon wedges on the side.
Try Our AI Features
Explore what Daily8 AI can do for you:
Comments
No comments yet...
Related Articles
7NEWS
4 days ago
- 7NEWS
Courtney Roulston makes the classic schnitzel with this parmesan and herb crusted pork schnitty
Courtney Roulston is a cook, TV personality and Coles ambassador. She is known for various TV shows. Today, Courtney is making parmesan and herb crusted pork with apple slaw. Recipe below: SEEDED PARMESAN PORK SCHNITZEL WITH APPLE SLAW SERVES 4 Recipe By Courtney Roulston *This recipe also works with chicken breast/thighs, large mushrooms or sliced eggplant. *Using the PI Dry grated Parmesan in the crumb as a 'secret' ingredient to boost flavour! Prep time: 15 minutes Cook time: 10 minutes Ingredients 4 Coles pork cutlets 2 eggs, beaten 1 cup plain flour for dusting Sea salt and pepper to taste Oil for frying Crumb Mixture: 1 ½ cup Panko breadcrumbs ½ cup Perfect Italiano finely dry grated Parmesan cheese Zest of 1 lemon -Juice reserved for the slaw ½ cup rolled oats ¼ cup fresh sage and thyme, chopped ¼ cup black chia seeds Slaw: 3 cups cabbage, finely sliced 1 apple, finely sliced ½ small fennel bulb, shaved 1 cup flat leaf parsley, roughly chopped 2 teaspoons Dijon mustard 1 teaspoon honey 2 tablespoons olive oil Method Step 1. Place all of the crumb mixture into a shallow bowl and toss to combine. Place the flour and eggs into 2 separate bowls. Season the pork cutlets with salt and pepper then lightly coat them in the flour. Dust off any excess then place into the egg mixture then into the crumb mixture to coat the outside. Step 2. Heat ½ cm of oil in a large frying pan to 170 degrees C. In batches, cook the cutlets for 3 minutes each side, or until golden and cooked through. Place onto paper towel to soak up any excess oil. Step 3. Place the juice of ½ lemon into a large mixing bowl and whisk in the mustard, honey, oil, salt and pepper. Toss the cabbage, apple, fennel and parsley through the dressing until lightly coated. Step 4. Slice the pork cutlets into strips and place onto a serving plate along with the apple slaw and extra lemon wedges on the side.
Perth Now
19-05-2025
- Perth Now
Courtney B. Vance reveals secret to marital bliss
Courtney B. Vance and Angela Bassett's relationship is founded on "mutual respect". The 65-year-old actor has been married to Angela, 66, since 1997, and he's revealed the secret to their happy marriage. Speaking to People, Courtney explained: "It's really about when my wife is happy, the land is happy. So I just try to [go], 'Does this work for you, baby?' It doesn't work … we're not doing that. And I think it's the mutual respect." The loved-up couple always make sure to communicate their feelings about any big decisions. The actor - who first met Angela at Yale's drama school in the early 80s - said: "You gotta talk about [it] and figure out which way … [you] want to go." Angela previously claimed that finding the "right" person is the key to wedded bliss. The actress - who has been married to Courtney for almost three decades - feels that celebrity couples need to be "looking in the same direction". Speaking to People, she explained: "Staying together so long, whether in the industry or not, I think the important thing is that you gotta marry the right person. Make sure you're both looking in the same direction, basically." The 'What's Love Got to Do with It' star added that couples should both recognise and respect each other's individual wishes. Angela - who has 19-year-old twins Bronwyn and Slater with Courtney - explained: "You're not clones of each other, but you have similar or closest similar belief systems and, you know, pleasant personalities. Because we all have strengths, strengths and weaknesses, and we want to support one another. "But I think also recognising that we are each individuals, we have our individual dreams and desires and hopes and ways of doing things." Meanwhile, Angela previously revealed that she'll support her kids if they follow her into the movie business. The film star will always support her children, irrespective of what they do in their careers. She told People: "They want to follow the success, but whether it be acting, I don't get any clues to that right now. It's a little music, a little sports. But whatever they want to do, I support them."
7NEWS
15-05-2025
- 7NEWS
Courtney Roulston shares how to spice up your next dinner with delicious falafel and hommus recipes
Courtney Roulston is a cook, TV personality and Coles ambassador. Today, Courtney is making two Middle Eastern inspired dishes that use Yumi's falafel and hommus: Falafel and hommus plate with roasted carrots Loaded sandwich with falafel and hommus Recipe below: Roasted carrot, falafel & hommus plate Serves 4 Prep 10 mins Cooking 25 mins 500g Dutch carrots or baby carrots, halved 2 red onions, cut into wedges 1 tbs Middle Eastern harissa blend 1 tbs olive oil 420g can lentils, rinsed, drained 2 garlic cloves, crushed 225g pkt Yumi's Classic Falafel 200g tub Yumi's Traditional Hommus ½ cup (140g) Greek-style yoghurt Coriander leaves, to serve Mint leaves, to serve Chilli oil, to serve Method 1. Preheat oven to 220°C. Place the carrot and onion on a large baking tray. Sprinkle with harissa and drizzle with oil. Toss to coat. Bake for 15 mins or until carrot is just tender. Reduce oven to 180°C. Add lentils and garlic to carrot and toss to combine. Top with falafel. Bake for 10 mins or until heated through. 2. Combine the hommus and yoghurt in a bowl. Spoon over a serving platter and top with the falafel mixture. Sprinkle with coriander and mint and drizzle with chilli oil to a delicious, satisfying meal with Yumi's Traditional Hommus and Yumi's Classic Falafel. Made with wholesome chickpeas and a classic spice blend, the falafels are a great match for the creamy hommus, made to a family recipe.
