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How to make Sage & parmesan pork with red cabbage coleslaw

Yield = 4
Prep time: 0:25
Cook time: 0:10
Total time: 0:35

Ingredients

  • 2 eggs
  • 70g (1 cup) fresh breadcrumbs (made from day-old bread)
  • 40g (1/2 cup) finely grated parmesan
  • 2 tablespoons chopped fresh sage
  • 8 (about 70g each) pork schnitzels
  • 2 tablespoons olive oil
  • 65g (1/4 cup) whole-egg mayonnaise
  • 1 tablespoon white wine vinegar
  • 1 teaspoon Dijon mustard
  • 1/4 small (about 300g) red cabbage, shredded
  • 1 large carrot, peeled, coarsely grated
  • 1 Granny Smith apple, cut into matchsticks
  • 1 bunch rocket, ends trimmed

Method

  • Step 1 Lightly whisk the eggs in a shallow bowl. Combine the breadcrumbs, parmesan and sage on a plate. Dip the pork in the egg then in the breadcrumb mixture, pressing firmly to coat.
  • Step 2 Heat the oil in a large frying pan over medium-high heat. Cook half the pork for 3 minutes each side or until golden and cooked through. Transfer to a plate. Repeat, with remaining pork, reheating the pan between batches.
  • Step 3 Combine the mayonnaise, vinegar and mustard in a large bowl. Season with salt and pepper. Add the cabbage, carrot and apple. Toss to combine. Divide the cabbage mixture and pork among serving dishes. Top with the rocket.