Pork Schnitzel with Pear Coleslaw
- 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
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.
• 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.