Sage & parmesan pork with red cabbage coleslaw

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

Recipe «Sage & parmesan pork with red cabbage coleslaw» presented in category Recipes / Meat, to prepare this dish you will need no more 10 minutes. To make this dish at home by prescription from the author sheff would need: 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.

Ingredients:

• 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 

Instructions

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.