Crumbed Pork Schnitzel, Mustard Slaw, Apple Mustard Gravy
Who said the best schnitzel has to be chicken? Use pork leg steaks instead and let me tell ya, it is sure to beat the hell out of chicken schnitzel any day.
Ingredients per serve
Crumbed Pork Schnitzel, Mustard Slaw, Apple Mustard Gravy
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€0.0
Pork Schnitzel
200g Pork leg steaks
/x
10.0 x
0%
Plain flour
/g
200.0 g
0%
Eggs
/x
8.0 x
0%
Breadcrumbs
/g
500.0 g
0%
Gravy
Apple cider
/ml
250.0 ml
0%
Water
/ml
900.0 ml
0%
Maple syrup
/ml
50.0 ml
0%
Dijon mustard
/g
20.0 g
0%
KNORR Rich Brown Gravy 7.5 kg
/g
100.0 g
0%
Slaw
White cabbage, sliced
/g
450.0 g
0%
Carrot, shredded
/g
100.0 g
0%
Red onion, shredded
/g
100.0 g
0%
HELLMANN'S Real Mayonnaise 2.4 kg
/g
100.0 g
0%
/
Pork Schnitzel
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200g Pork leg steaks 10.0 x
-
Plain flour 200.0 g
-
Eggs 8.0 x
-
Breadcrumbs 500.0 g
Gravy
-
Apple cider 250.0 ml
-
Water 900.0 ml
-
Maple syrup 50.0 ml
-
Dijon mustard 20.0 g
Slaw
-
White cabbage, sliced 450.0 g
-
Carrot, shredded 100.0 g
-
Red onion, shredded 100.0 g
Preparation
-
Pork Schnitzel
- Flatten the pork and crumb using the flour, eggs and then breadcrumbs.
- Deep fry until cooked through and golden.
-
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.
-
Slaw
- Combine the slaw ingredients together and store for use.
-
To Serve
- Serve the pork schnitzel with gravy and slaw.
