with Radish Slaw
There’s a way to jazz up any pork schnitzel and that’s a sprinkling of cheese. Add sharp Parmesan to the crumb so you don’t miss out on any flavour. If you’re feeling like going the extra mile, try dipping these schnitzels in a smokey capsicum relish. *This recipe is under 650kcal per serving and under 40g carbohydrates per serving.*
Allergens
Utensils
Tags
Olive oil
Plain flour
2 tbs
Salt
0.25 tsp
Egg
1
Panko breadcrumbs
1 packet
Pork schnitzels
1 packet
Radish
1
Honey
1 tsp
Vinegar
1 drizzle
Shredded Cabbage Mix
1 bag
Chargrilled Capsicum Relish
1 packet
Grated Parmesan Cheese
1 packet
Tuscan Herb Seasoning
1 sachet
• In a shallow bowl, combine the plain flour and salt. In a second shallow bowl, whisk the egg. In a third shallow bowl, combine grated Parmesan cheese, Tuscan herb seasoning and panko breadcrumbs. • Pull apart pork schnitzels so you get 2 per person. • Coat pork first in the flour, followed by the egg and finally the breadcrumb mixture. Transfer to a plate. Little cooks: Help crumb the pork! Use one hand for the wet ingredients and the other for the dry ingredients to avoid sticky fingers.
• Heat a large frying pan over high heat with enough olive oil to coat the base. Cook pork schnitzels in batches, until golden and cooked through, 1-2 minutes each side. • Transfer to a paper towel-lined plate. TIP: Ensure the oil is hot before cooking the pork schnitzels for best results.
• Meanwhile, thinly slice radish. • In a large bowl, combine the honey and a drizzle of white wine vinegar and olive oil. • Add shredded cabbage mix and radish. Season and toss to coat. Little cooks: Take the lead by combining the ingredients for the slaw!
• Divide Parmesan pork schnitzels and radish slaw between plates. • Serve with chargrilled capsicum relish. Enjoy!
2054
kJ
Energy (kJ)
21.2
g
Fat
7.9
g
of which saturates
30.4
g
Carbohydrate
7.7
g
of which sugars
5.5
g
Dietary Fibre
42.8
g
Protein
1400
mg
Sodium
