PORK SCHNITZEL
Is there anything better than crunchy, melt-in-your-mouth pork schnitzel? Try it with this creamy avocado slaw – no mayo needed!
Schnitzel is one of Royce’s favourite meals and, although this one doesn’t beat his family recipe, it’s always very well received! I hope it goes down a treat in your household.
PORK SCHNITZEL WITH CREAMY AVOCADO SLAW
Is there anything better than crunchy, melt-in-your-mouth pork schnitzel? Try it with this creamy avocado slaw - no mayo needed!
Ingredients
CREAMY AVO SLAW
- 1/2 small green cabbage
- 60 g baby spinach
- 2 spring onions
- 1 large carrot
- 1 avocado
- 1/3 cup plain, unsweetened yoghurt (80 ml)
- 1 clove garlic
- 1 tsp Dijon mustard
- Juice of 1 small lime
- 1/4 cup cold water (60 ml)
KUMARA WEDGES
- 3 large red kumara (sweet potato)
- 1 tsp olive oil
- 1/2 tsp onion salt
SCHNITZEL
- 500 g pork schnitzel pieces
- 1/2 cup plain flour (75 g)
- 2 eggs
- 1 tsp Dijon mustard
- 1 cup panko breadcrumbs
- 1/4 cup vegetable oil
Instructions
Preheat oven to 190ºC fan bake.
PREPARE SLAW
Finely shred cabbage and spinach, slice spring onions and grate carrot. Combine in a large bowl. Cut avocado into quarters and add to a food processor or smoothie maker with the yoghurt, garlic, mustard, lime juice and cold water. Blend until a smooth dressing is formed. Spoon over the coleslaw and toss to combine. Set aside.
MAKE WEDGES
Line an oven tray with baking paper. Peel kumara and cut into wedges, then place in a ziplock or plastic bag. Drizzle olive oil over wedges and season with onion salt. Seal the top of the bag and shake to coat wedges evenly. Place in a single layer on prepared baking tray and cook for 30 minutes.
COOK SCHNITZEL
While wedges are cooking, prepare schnitzel. Place flour on a plate and season with salt and pepper. Whisk eggs with mustard in a wide, shallow bowl. Place panko breadcrumbs on a separate plate. Pick up a piece of the schnitzel and coat in flour, then dip in the egg mixture and, finally, coat with the breadcrumbs. Place onto an empty plate and repeat with the remaining schnitzel.
Heat oil in a large frying pan over a medium-high heat. Cook schnitzel in batches until browned all over. Place on an oven rack set over an oven tray and keep warm in oven while you cook the remaining schnitzel.
SERVE
Season schnitzel with salt and serve with kumara wedges and creamy avo slaw.
Recipe Notes
WINE MATCH: Go for a Riesling.
GLUTEN FREE OPTION: Swap the plain flour for gluten free plain flour and the panko breadcrumbs for gluten free breadcrumbs.
BUDGET TIP: Try potatoes instead of kumara (sweet potato).
INGREDIENT SWAP: If you can’t find any reasonably priced avocados, you can substitute with 1/3 cup of your favourite mayonnaise instead. You can use regular salt instead of onion salt. Use half the amount.
STORING AND REHEATING: Refrigerate schnitzel and wedges together. For the best texture, reheat in a sandwich press or the oven. Store slaw separately.
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2 Comments
This was yummy!! Loved the texture of the panko breadcrumbs on the schnitzel. I think the pieces we purchased were a little thick though, so in hindsight I should have tenderised them first. The kumara wedges were really good. There was sooo much coleslaw and unfortunately I was unable to find avocado as it was going out of season, but the mayo worked well. I made this receipe as part of Menu 5, and liked how the shopping list maximised the use of ingredients so there was no wastage. Such a great idea!
Thank you for the feedback, so glad to hear you enjoyed this meal 🙂 Good tip re the schnitzel. I always find it hard to make small quantities of coleslaw…cabbage seems to go such a long way when shredded!!