Pork schnitzels with beetroot slaw recipe
Try this golden fried pork schnitzel recipe for a delicious midweek meal. Tender pork fillet, with a crisp golden crumb, is served with vibrant pink slaw combining smoky beetroot and crunchy radishes in a peppery mustard dressing.
See method- Serves 4
- 15 mins to prepare and 15 mins to cook
- 321 calories / serving
- Dairy-free
- Healthy
Ingredients
- 450g pork fillet
- 1 tbsp plain flour
- 100g natural breadcrumbs
- 1 free-range egg, beaten
- 2 tbsp vegetable oil, for shallow-frying
- 1 lemon, cut into wedges to serve
For the slaw
- 175g white cabbage, shredded
- 80g sweet and smoky shredded beetroot, from a 180g pack
- 8 small radishes, thinly sliced into matchsticks
- 2 tbsp light mayonnaise
- 1 tsp Dijon mustard
- 2 tbsp chopped fresh dill
Each serving contains
- Energy
- 1265kJ 321.0kcal
- Fat
- 17g
- Saturates
- 4g
- Salt
- 1.1g
- Sugars
- 6g
of the Reference intake
Carbohydrate 13.5gProtein 28.8gFibre 2.3g
Method
- To make the slaw, mix the cabbage, beetroot and radishes in a bowl. Stir in the mayonnaise and mustard; season. Cover and chill in the fridge.
- Cut the pork into 12 equal pieces and put them between 2 sheets of clingfilm. Place on a chopping board and bash with a rolling pin to about 1cm thick. Put the flour on a plate and season; put the breadcrumbs on a separate plate. Coat the pork with the flour, then dip in the egg, then in the breadcrumbs to coat.
- Heat the oil in a nonstick frying pan over a medium heat and fry the pork in batches for 3-4 mins each side until golden and cooked through. Transfer to a plate lined with kitchen paper. Scatter the dill over the slaw, then serve with the pork and lemon wedges to squeeze over.
- Tip: Short on time? Switch the slaw for 2 x 140g packs pink slaw.
- See more Pork recipes
