Oat & Quinoa Pork Schnitzel with Apple & Red Cabbage Slaw
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Oat & Quinoa Pork Schnitzel with Apple & Red Cabbage Slaw
Recipe By Courtney Roulston
Ingredients
2 Coles free range pork cutlets
2 free range eggs
1 cup Coles 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)
Slaw
1 green apple, sliced
½ small red onion, sliced
2 cups red cabbage, shredded
1 tsp Coles dijon mustard
1 tsp maple syrup
½ cup flat leaf parsley
Crumb Mixture
¾ cup Red Tractor oats
1/3 cup Red Tractor tri-colour quinoa
¾ cup panko breadcrumbs
1/3 cup parmesan cheese, grated
¼ cup chopped fresh sage and thyme
Method
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 tablespoons 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.
