Pork

Spiced pork chop schnitzel with pear and fennel slaw

Name: Spiced pork chop schnitzel with pear and fennel slaw
Yield: 4
Ingredients: 50g breadcrumbs; 125.00 ml chopped flat-leaf parsley leaves; 1 1/2 tsp each coriander, fennel and cumin seeds, crushed; 1 eggwhite; 70g mustard; 4 x 200g pork loin chops; Sunflower oil, to shallow-fry; Aioli, to serve; 1 fennel bulb, thinly sliced; 1 firm pear, cut into batons; 20.00 ml extra virgin olive oil; Juice of 1/2 lemon; 40.00 ml thick Greek-style yoghurt; 1 tsp nigella seeds

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by Warren Mendes

delicious. team

Jun 12, 2016

A tasty and quick pork recipe accompanied with a healthy salad that'll make your mid-week easy.

1 cup (50g) panko breadcrumbs
1/2 cup chopped flat-leaf parsley leaves
1 1/2 tsp each coriander, fennel and cumin seeds, crushed
1 eggwhite
1/4 cup (70g) Dijon mustard
4 x 200g pork loin chops
Sunflower oil, to shallow-fry
Aioli, to serve

Pear and Fennel Slaw

1 fennel bulb, thinly sliced
1 firm pear, cut into batons
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 eggwhite and mustard in a separate bowl. Brush pork with mustard, then coat in breadcrumbs.
2.

Heat 1cm oil in a heavy-based frypan over medium-high heat. Cook pork for 3 minutes each side or until golden and cooked through. Drain on paper towel.
3.

Combine all slaw ingredients in a bowl.
4.

Serve pork chops with slaw and aioli.