Eskort

Panko Crumbed Pork Schnitzel, Radish And Apple Slaw

Ingredients for the radish and apple slaw:

  • 1 large white radish 
  • 2 granny smith apples
  • juice of half a lemon
  • 1 tsp Dijon mustard
  • sea salt
  • freshly ground pepper
  • 1 cup Kewpie mayonnaise
  • ¼ cup chopped flat-leaf parsley

Ingredients for the crumbed pork:

  • 60g plain flour
  • sea salt
  • 3 tbsp milk
  • 1 egg
  • 120g panko crumb
  • 4 pork loin lightly flattened with a meat mallet 

( or butterfly half the fillet for two portions )

  • 80ml extra virgin olive oil
  • 60g unsalted butter
  • lemon wedges, to serve

Method for radish and apple slaw:

  • Using a chopping board and a sharp knife or mandolin, cut both the radish and the apple into 3mm slices, then cut into 3mm-thick matchsticks
  • In a bowl, whisk the lemon juice, mustard, salt and pepper, add the mayonnaise, mix and then fold through the radish and apple. Lastly, fold through the parsley and set the salad aside.

 

Method for the crumbed pork:

  • Place the flour on a flat plate and season with a pinch of Maldon salt. Whisk the milk and egg together in a bowl.
  • Place the breadcrumbs on a separate plate.
  • Dip the pork in the seasoned flour, shake away any excess, and then dip into the egg mix.
  • Finish by dipping the pork into the panko crumb, ensuring the meat is evenly coated. Shake away any excess.
  • Heat half the oil and butter in a frying pan.
  • Add two of the crumbed pork portions when the butter is foaming and cook over medium heat until the panko crumbs are golden (about six minutes).
  • Turn and cook the other side until golden and the pork is just cooked (about another five minutes).
  • Place in a warm oven and repeat the process with the remaining oil, butter, and crumbed pork. If you have a large enough pan, by all means, cook all in one go.
  • Place one crumbed pork portion on each of the four plates. Add the radish slaw mix next to the pork and serve with a slice of lemon and mayonnaise.
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