Spiced pork chop schnitzel with pear and fennel slaw

Name: Spiced pork chop schnitzel with pear and fennel slaw recipe
Yield: 4
Ingredients: 1 1/2 cups (75g) panko breadcrumbs; 1/2 cup chopped flat-leaf parsley leaves; 1 1/2 tsp each coriander, fennel & cumin seeds, toasted, crushed; 2 eggs; 1/4 cup (70g) Dijon mustard; 4 x 200g pork cutlets, rind removed; 1 cup (150g) plain flour; Sunflower oil, to deep-fry; Aioli, to serve; 1 fennel bulb, thinly sliced; 1 firm pear, thinly sliced; 1/2 bunch of flat-leaf parsley, leaves picked; 1 tbs extra virgin olive oil; Juice of 1/2 lemon; 2 tbs thick Greek-style yoghurt; 1 tsp nigella seeds

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by delicious. team

delicious. team

Aug 18, 2021

This pork chop schnitzel will quell any midweek cravings.

1 1/2 cups (75g) panko breadcrumbs
1/2 cup chopped flat-leaf parsley leaves
1 1/2 tsp each coriander, fennel & cumin seeds, toasted, crushed
2 eggs
1/4 cup (70g) Dijon mustard
4 x 200g pork cutlets, rind removed
1 cup (150g) plain flour
Sunflower oil, to deep-fry
Aioli, to serve

Pear and fennel slaw

1 fennel bulb, thinly sliced
1 firm pear, thinly sliced
1/2 bunch of flat-leaf parsley, leaves picked
1 tbs extra virgin olive oil
Juice of 1/2 lemon
2 tbs thick Greek-style yoghurt
1 tsp nigella seeds

Method

1.

Combine panko, parsley and spices in a bowl. Whisk eggs and mustard in a separate bowl. Coat the pork all over in flour, dip in the egg mixture, then coat in the breadcrumb mixture.
2.

Heat sunflower oil in a deep-fryer to 160°C, following the manufacturer’s instructions. . Working in batches, deep-fry the pork for 6 minutes or until golden and cooked through. Repeat with the remaining pork. Drain on a wire rack set over a baking tray.
3.

For the pear and fennel slaw, combine all ingredients in a bowl and mix to combine. Season to taste.
4.

Serve pork chop schnitzels with slaw and aioli.