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Pork

  • Eggs 3.0 x
  • Plain flour 200.0 g
  • Panko crumbs 600.0 g
  • Garlic powder 10.0 g
  • Sesame seeds, mixed 20.0 g
  • Pork loin steaks 10.0 x

Slaw

To Serve

  • slices White bread, thick 20.0 x
  • Hellmann’s Real Mayonnaise, extra
  1. Pork

    • Whisk eggs with 100 ml water to make an egg wash.
    • Season flour.
    • Combine panko crumbs with garlic powder and sesame seeds.
    • Place flour, egg wash and panko crumbs in large separate bowls.
    • Pound pork steaks lightly to flatten slightly.
    • Dip pork steaks in batches in flour, egg wash then crumbs. Place on a tray and refrigerate for 15 minutes.
    • Deep fry pork until cooked through and golden then drain.
  2. Slaw

    • Shred cabbage finely and toss with pickled ginger, shaved radish, and green onions.
    • Combine HELLMANN’s Real Mayonnaise with KNORR Intense Flavours Roast Umami and 100 ml water. Fold through the slaw.
  3. To Serve

    • Top bread extra HELLMANN’s Real Mayonnaise with slaw and pork schnitzels. Serve with lemon or lime wedges.
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