Pork Schnitzel with Pear Coleslaw

20 minutes + 10 minutes Serves 4
Winter Pork Schnitzel Pear Coleslaw Dairy Free
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Ingredients

  • 1/4 cup plain flour
  • 2 eggs, lightly whisked
  • 1 1/4 cups packaged dried wholegrain breadcrumbs
  • 4 x 100g pork schnitzel
  • 2 Tbsp olive oil
  • 1/2 cup low-fat mayonnaise
  • 2 Tbsp lemon juice
  • Half cabbage, finely shredded
  • 2 pears, quartered, cored, thinly sliced
  • 1/2 cup pecans, chopped
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Method

  • 1. Place flour, egg and breadcrumbs in 3 separate shallow bowls. Dip pork in flour to coat, then egg, then breadcrumbs.

  • 2. Heat oil in a large frying pan over a moderate heat. Add pork and cook for 5 minutes turning halfway, until golden and cooked through.

  • 3. In a medium bowl, whisk mayonnaise and lemon juice together. Add cabbage, pear and pecans, toss to combine.

  • 4. To serve, place pork schnitzel on a plate with coleslaw on top.

  • Fresh Tip: You could replace pork with chicken schnitzel, and also use apple instead of pear.

  • PER SERVE

  • • Energy 2158Kj • Protein 27g • Total Fat 29g • Saturated Fat 5g • Carbohydrates 34g • Sugars 18g • Sodium 401mg

  • Dietary and nutritional info supplied by NZ Nutrition Foundation.

  • To make it gluten free, use gluten free flour and breadcrumbs.

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