Crispy Pork Schnitzel with Apple Slaw

Pork schnitzel with apple fennel slaw on a plate.

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Crispy Pork Schnitzel with Apple Slaw

This Pork Schnitzel with Apple Fennel Slaw is exactly the kind of dinner I want on a weeknight. Crispy, golden brown crumbed pork with a fresh, crunchy slaw on the side. It's ready in about 35 minutes, serves 4, and the slaw's tang and crunch pairs perfectly with the crispy crumb. Easily made gluten free, too.

Prep Time30

Cook Time15

Total Time45

Course: Mains

Cuisine: German

Diet: Gluten Free, Low Lactose

Keyword: pork schnitzel

Servings: servings

Calories: 406kcal

Author: Sarah Bell

Ingredients

4 pork medallions
1/3 cup corn flour
2 eggs
1 cup gluten free breadcrumbs
½ teaspoon finely ground sea salt
1 teaspoon onion powder
1 teaspoon garlic powder
½ teaspoon dried tarragon

Apple fennel slaw

1 apple cored and thinly sliced
2 fennel bulbs shaved, green ends reserved
1/3 cup flaked almonds toasted
1 tablespoon white wine vinegar
1 tablespoon lemon juice
1 tablespoon Dijon mustard
1 tablespoon pure maple syrup
1/4 teaspoon sea salt to taste
60 mL extra virgin olive oil

Instructions

Set out 3 medium shallow bowls or deep trays. To one bowl add the corn flour. Crack the eggs into the second and whisk. To the third add the breadcrumbs, salt, onion powder garlic powder and dried tarragon and stir to combine.
To tenderize the pork, place each steak between two pieces of baking paper and use a mallet to tenderize until they are around 0.5cm thick.
Take one pork steak and coat it in the corn flour. Coat evenly and shake off the excess. Dip into the egg mix and then into the breadcrumb mixture. Turn to coat evenly and gently press the breadcrumbs into the pork. Repeat this step with crumb the remaining pork.
To make the slaw, add the thinly sliced apple, shaved fennel and toasted flaked almonds to a large bowl. Add a small handful of the green tops of the fennel, using your hands to pull them apart before adding them to the bowl.
Make the dressing by adding the white wine vinegar, lemon juice, mustard, maple syrup and salt to a small bowl and whisk to combine. Slowly pour in the olive oil as you whisk and continue whisking until you have a smooth, well combined dressing. Pour the dressing over the salad and toss to combine. Set aside.
Bring a large frying pan or skillet to a medium heat. Once the pan is hot add enough olive oil so that it is about 0.5cm deep. Add 2 of the pork fillets, depending on the size of your pan. Fry on each side for around 3 minutes or until golden brown and cooked through (the internal temperature needs to be 63°C/143°F). Transfer to a plate and cover with a clean tea towel to keep warm while frying the remaining pork steaks.
To serve, add a pork schnitzel to each plate and top with the slaw. Serve straight away.

Notes

Nutrition facts are an estimate only.

Make sure to tenderise the pork to an even thickness so it cooks evenly and stays juicy.
The slaw can be dressed just before serving to keep the fennel and apple nice and crisp or before frying the pork to soften the fennel slightly.
To make this recipe fully gluten free, double check your gluten free breadcrumbs and corn flour are certified gluten free.

Storage

Store leftover schnitzel in an airtight container in the fridge for up to 2 days, or freeze for up to 2 months. The slaw is best eaten fresh, or stored separately in the fridge for up to 2 days.

This recipe uses a 20mL tablespoon.

Nutrition