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Crumbed Pork Schnitzel with Slaw and Cider Mustard Gravy
Crumbed Pork Schnitzel with Slaw and Cider Mustard Gravy – Recipe

Don't limit yourself to the usual chook for your next schnitzel. This German-style recipe uses pork leg steaks for a whole other level of juicy, melt-in-your-mouth results.

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Ingredients per serve

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What you need

Don't limit yourself to the usual chook for your next schnitzel. This German-style recipe uses pork leg steaks for a whole other level of juicy, melt-in-your-mouth results.

...

Preparation

  1. What you need

    • Select the number of serves you require for this recipe, and the quantity of ingredients will be automatically adjusted accordingly.

  2. Schnitzel

    • Flatten the pork leg steaks with a meat mallet.
    • Crumb the pork steaks with flour, eggs, and breadcrumbs in that order.
    • Cover and refrigerate for 15 minutes. Deep fry until golden and cooked through. Drain.

  3. Gravy

    • In a large pot, heat and reduce the apple cider.
    • Add 900 ml of water, KNORR Rich Brown Gravy, Dijon mustard, and maple syrup.
    • Bring to a boil, stirring to combine until thickened.

  4. Slaw

    • Toss together the sliced cabbage, shredded carrot, and shredded red onions.
    • Fold HELLMANN'S Real Mayonnaise through the slaw. Set aside.

  5. To Serve

    • Plate the schnitzel with a generous pour of gravy and a side of slaw.
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