Courtney Roulston makes the classic schnitzel with this parmesan and herb crusted pork schnitty
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.
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