Serves – 2
Prep Time – 20 minutes
Cook Time – 10 minutes
2 Coles free range pork cutlets
2 free range eggs
1 cup plain flour, for dusting
Squeaky Gate extra virgin olive oil, for dressing and frying
1 large lemon (zest for crumb mixture and juice for slaw)
1 green apple, sliced
½ small red onion, sliced
2 cups red cabbage, shredded
1 tsp Dijon mustard
1 tsp maple syrup
½ cup flat leaf parsley
¾ cup Red Tractor Rolled Oats
¾ cup Panko breadcrumbs
⅓ cup parmesan cheese, grated from a block
¼ cup fresh sage and thyme, chopped
Pour enough oil to coat the base of a frying pan about 8mm high and heat to a medium-high heat. Mix the oats, quinoa, breadcrumbs, parmesan, herbs and lemon zest in a bowl. Place the flour and a pinch of salt into a bowl and whisk the eggs in a separate third bowl.
Place the pork chops onto a clean board and using a mallet (or small pot) bash the pork cutlets until they are around 1-1.5cm thick. Dust the pork in flour, then dip into the egg and then coat well in the oat mixture. Fry the pork in the oil for 3-4 minutes each side, or until cooked through. Drain on paper towel and season with salt.
Cut 2 small cheeks from the lemon and reserve them for serving. Juice the middle part of the lemon into a bowl. Whisk in the mustard, maple, a pinch of salt and 2 tbsp of oil until emulsified. Toss the apple, onion, cabbage and parsley through the dressing and place onto serving plates.
Add the pork schnitzels onto serving plates with lemon cheeks and serve immediately.
Recipe by Courtney Roulston