Pork schnitzel with fresh apple slaw

Ingredients

Serves (1) Serves (2) Serves (4) — default Serves (6) Serves (8) Serves (10)

Units: Metric Imperial (US)

Measurements explained

• 600g potatoes
  
• 2 tablespoons flour
  
• 1 egg, lightly beaten
  
• ½ cup panko breadcrumbs
  
• 500g thin pork steaks
  
• 1 tablespoon olive oil
  
• 500g bag prepared coleslaw mix (dressing discarded)
  
• 1 green apple, cored and grated
  
• juice of ½ lemon, plus lemon wedges, to serve

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Instructions

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1. In a medium saucepan of boiling water, cook potatoes for 10-12 minutes, or until tender. Drain. On a tray, crush each potato gently with the back of a spatula or large fork.
2. Meanwhile, in a shallow bowl place flour. Place egg in another and breadcrumbs in another. Lightly coat each pork fillet in flour, followed by egg, then breadcrumbs.
3. In a large non-stick frying pan, heat olive oil over medium. Cook pork schnitzels for 3 minutes each side until golden and cooked through. Remove from pan and cover to keep warm.
4. Spray the same pan with oil. Add smashed potatoes and cook, tossing, for 3 minutes, or until golden.
5. In a large bowl, combine coleslaw, apple and lemon juice.
6. To serve, divide coleslaw, pork schnitzels and smashed potatoes among 4 plates, with lemon wedges on the side.

Variations

Add 1/2 cup low-fat plain yoghurt for a creamy coleslaw.

Make it gluten free: Use gluten-free flour and breadcrumbs.

Nutrition info (per serve)

Calories 429 cal

Kilojoules 1800 kJ

Total fat 11 g

Saturated fat 2 g

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Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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First published: Feb 2018

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