Ingredients
Pork Schnitzel
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200g Pork leg steaks 10 x
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Plain flour 200 g
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Eggs 8 x
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Breadcrumbs 500 g
Gravy
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Apple cider 250 ml
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Water 900 ml
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Maple syrup 50 ml
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Dijon mustard 20 g
Slaw
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White cabbage, sliced 450 g
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Carrot, shredded 100 g
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Red onion, shredded 100 g
Preparation
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Pork Schnitzel
- Flatten the pork and crumb using the flour, eggs and then breadcrumbs.
- Deep fry until cooked through and golden.
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Gravy
- Reduce the cider in a large pot by half, add water, KNORR Rich Brown Gravy, Dijon mustard and Maple syrup.
- Bring to the boil whilst stirring, allow to thicken.
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Slaw
- Combine the slaw ingredients together and store for use.
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To Serve
- Serve the pork schnitzel with gravy and slaw.
