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Pork schnitzels with beetroot slaw recipe

8 ratings

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. See method

Serves 4
15 mins to prepare and 15 mins to cook
321 calories / serving
Healthy
Dairy-free

Ingredients

450g pork fillet
1 tbsp plain flour
100g natural breadcrumbs
1 free-range egg, beaten
2 tbsp vegetable oil, for shallow-frying
1 lemon, cut into wedges to serve

For the slaw

175g white cabbage, shredded
80g sweet and smoky shredded beetroot, from a 180g pack
8 small radishes, thinly sliced into matchsticks
2 tbsp light mayonnaise
1 tsp Dijon mustard
2 tbsp chopped fresh dill

Each serving contains

Energy
1265kj
321kcal 16%
Fat
17g 24%
Saturates
4g 20%
Sugars
6g 7%
Salt
1.1g 19%

of the reference intake
Carbohydrate 13.5g Protein 28.8g Fibre 2.3g

Method

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.

See more Pork recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.