Try this golden fried pork schnitzel recipe for a delicious midweek meal. Tender pork fillet, with a crisp golden crumb, is served with vibrant pink slaw combining smoky beetroot and crunchy radishes in a peppery mustard dressing.
- To make the slaw, mix the cabbage, beetroot and radishes in a bowl. Stir in the mayonnaise and mustard; season. Cover and chill in the fridge.
- Cut the pork into 12 equal pieces and put them between 2 sheets of clingfilm. Place on a chopping board and bash with a rolling pin to about 1cm thick. Put the flour on a plate and season; put the breadcrumbs on a separate plate. Coat the pork with the flour, then dip in the egg, then in the breadcrumbs to coat.
- Heat the oil in a nonstick frying pan over a medium heat and fry the pork in batches for 3-4 mins each side until golden and cooked through. Transfer to a plate lined with kitchen paper. Scatter the dill over the slaw, then serve with the pork and lemon wedges to squeeze over.
Tip: Short on time? Switch the slaw for 2 x 140g packs pink slaw.
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