Easy Parmesan Pork Schnitzels & Capsicum Relish
with Radish Slaw- Wheat
- Gluten
- Sulphites
- Milk
It’s that time of the week, schnitty night! We’ve been looking forward to showing off this one. A sharp cheesy crumb coats and cooks onto pork to transform it into the ultimate pork schnitzel, especially when you include a dollop of chargrilled capsicum relish for a sweet-smokey finish *This recipe is under 650kcal per serving and under 40g carbohydrates per serving.*
Ingredients
1 packet
Panko Breadcrumbs
(Contains: Wheat, Gluten; )
280 g
Pork Schnitzels
1 packet
Chargrilled Capsicum Relish
(Contains: Sulphites; )
1 packet
Grated Parmesan Cheese
(Contains: Milk; )
1 packet
Shredded Cabbage Mix
1 sachet
Mediterranean Spice Blend
1
Radish
Nutrition Values
Cooking Steps
• In a shallow bowl, combine the plain flour and salt. In a second shallow bowl, whisk the egg. In a third shallow bowl, place grated Parmesan cheese, Mediterranean seasoning and panko breadcrumbs (see ingredients). • Pull apart pork schnitzels so you get 2 per person. • Coat pork first in the flour, followed by the egg and finally the breadcrumb mixture. Transfer to a plate. Little cooks: Help crumb the pork! Use one hand for the wet ingredients and the other for the dry ingredients to avoid sticky fingers.
• Heat a large frying pan over high heat with enough olive oil to coat the base. Cook pork schnitzels in batches, until golden and cooked through, 1-2 minutes each side. • Transfer to a paper towel-lined plate. TIP: Ensure the oil is hot before cooking the pork schnitzels for best results.
• Meanwhile, thinly slice radish. • In a large bowl, combine the honey and a drizzle of vinegar and olive oil. • Add shredded cabbage mix and radish. Season and toss to coat. Little cooks: Take the lead by combining the ingredients for the salad!
• Divide Parmesan pork schnitzels and radish slaw between plates. • Serve with chargrilled capsicum relish. Enjoy!
