Sage & parmesan pork with red cabbage coleslaw

Cooking Meat Sage & parmesan pork with red cabbage coleslaw

Start the week with a classic pairing of apple and pork, schnitzel-style.

Lables: High protein Low carb Low kilojoule Lower gi Fish free Peanut free Shellfish free Tree nut free
  1. Lightly whisk the eggs in a shallow bowl. Combine the breadcrumbs, parmesan and sage on a plate. Dip the pork in the egg then in the breadcrumb mixture, pressing firmly to coat.
  2. Heat the oil in a large frying pan over medium-high heat. Cook half the pork for 3 minutes each side or until golden and cooked through. Transfer to a plate. Repeat, with remaining pork, reheating the pan between batches.
  3. Combine the mayonnaise, vinegar and mustard in a large bowl. Season with salt and pepper. Add the cabbage, carrot and apple. Toss to combine. Divide the cabbage mixture and pork among serving dishes. Top with the rocket.

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2 eggs
70g fresh breadcrumbs
40g finely grated parmesan
2 tbsp chopped fresh sage
8 pork schnitzels
2 tbsp olive oil
65g whole-egg mayonnaise
1 tbsp white wine vinegar
1 tsp Dijon mustard
1/4 small red cabbage, shredded
1 large carrot, peeled, coarsely grated
1 Granny Smith apple, cut into matchsticks
1 bunch rocket, ends trimmed

Adv

Autors
Preparation time
25
Cooking time
10
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Meat
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