Pork Cutlet Schnitzel with Tarragon Sauce and Cabbage Slaw
/
Pork Cutlet Schnitzel with Tarragon Sauce and Cabbage Slaw
Recipe by Michael Weldon
Dietaries:
Serves: 4
Prep Time: 10 mins
Cook Time: 15 mins
Ingredients
4 pork cutlets, pounded flat
2cups panko breadcrumbs
1 tablespoon parmesan cheese
1 cup plain flour
6 eggs, whisked
Tarragon sauce
2 bunches tarragon, leaves picked
1/2 bunch dill
½ cup baby spinach
2 tablespoons baby capers
1 lemon
1 tablespoon Dijon mustard
½ cup olive oil
Sea salt
Radicchio slaw
1 radicchio, shaved
1/4 white cabbage, shaved
1 baby cos, sliced thinly
4 radishes, sliced thinly
½ bunch of dill
2tbs grain mustard
Sea salt
Olive oil
White wine vinegar
METHOD
Set up a crumbing station with the flour, eggs and panko combined with parmesan and pinch of salt.
To crumb, dust the pork in flour, coat in egg and finish by pressing into the crumbs to coat.
In a saucepan heat a layer of olive oil. Add in the pork and cook until done. Remove the oil and drain on a paper towel. Season with salt whilst draining.
In a bowl combine the radicchio, cabbage, lettuce, radish and dill. Dress with olive oil, white wine vinegar and mustard.
In a jug combine the green sauce ingredients, blend until smooth.
Serve the schnitzel with the slaw and finish with the green sauce!
