Pork Schnitzel with Lemon and Parsley Slaw

• 4 thin pork cutlets
• 1/2 cup all-purpose flour
• 2 large eggs
• 1 cup breadcrumbs
• Salt and pepper to taste
• 1/4 cup olive oil
• 4 cups shredded green cabbage
• 1/2 cup finely chopped parsley
• 1/4 cup fresh lemon juice
• 2 tablespoons olive oil
• 1 teaspoon sugar
• Salt and pepper to taste

Steps

1. 1 Season pork cutlets with salt and pepper.
2. 2 Set up a breading station with flour, beaten eggs, and breadcrumbs.
3. 3 Dredge each cutlet in flour, dip in egg, then coat with breadcrumbs.
4. 4 Heat olive oil in a large skillet over medium heat.
5. 5 Cook schnitzel until golden brown on both sides, about 3-4 minutes per side.
6. 6 For the slaw, combine cabbage, parsley, lemon juice, olive oil, sugar, salt, and pepper in a bowl.
7. 7 Toss slaw until well combined.
8. 8 Serve schnitzel immediately with a generous portion of slaw on the side.

Equipment

• Large skillet
• Tongs
• Mixing bowl

Variations

• Use chicken cutlets for a lighter option.
• Add thinly sliced radishes to the slaw for a peppery kick.

Substitutions

• If breadcrumbs are not available, use panko for a lighter texture.
• Replace lemon juice with lime juice for a tangier flavor.

Pairings

• Roasted potatoes
• Green salad
• Crisp white wine

Nutrition

Tips

• For extra crispy schnitzel, chill breaded cutlets in the fridge for 30 minutes before cooking.
• Squeeze fresh lemon wedges over the slaw just before serving for an extra zesty kick.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat schnitzel in a skillet over low heat to maintain crispiness.

Freezing: Freeze uncooked schnitzel in a single layer on a baking sheet, then transfer to a freezer bag for up to 3 months. Thaw overnight in the fridge before cooking.

Serving Suggestions

• Serve with a side of roasted potatoes or a simple green salad.
• Pair with a crisp white wine for a refreshing contrast.

FAQ