Pork Schnitzel and Slaw Recipe

How to Make Pork Schnitzel and Slaw


  1. Make the slaw dresing first. Mix together oil, vinegar, mustard and honey together with salt and pepper.
  2. For the slaw, roughly chop the dill. Place the shredded cabbage into a mixing bowl with the apple, walnuts and most of the dill, reserving a little for serving.  Add the dressing to the cabbage, season and mix well. Cover and refridgerate.
  3. Set up your schitzel dipping station.  Place flour on a small plate. Place bread crumbs in a shallow bowl, add parmesan, salt and pepper. Mix well. Beat eggs and place in small shallow bowl.
  4. Remove pork steaks from pack and beat with meat mallet to thin out, for schnitzels. Dip into flour, egg and then coat in bread crumb mixture.
  5. Place a frying pan over a medium high heat and add the oil. Pan fry the schnitzels until golden brown and cooked through. Layer a small high sided dish with paper towel and place cooked schnitzels standing up, to drain. Set aside to rest for 5 minutes.
  6. Remove slaw, toss to combine. Garnish with dill sprigs.
  7. Serve schnitzels with slaw. Serve with lemon wedges.

Tip: The dressing can be made in a larger batch up to a week ahead and stored in a jar in the fridge.

Optional: You can use red or white cabbage.