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Pork and Sage Schnitzel with Apple and Brussels Sprout Slaw

By Dana Sims on June 3, 2020 in Food

A reliable go-to. Photo: Dana Sims

The much loved ‘schnitty’ is a regular on pub menus and so simple to prepare. They’re also a reliable go-to for home cooks looking for a quick, easy meal.
Opting for pork as the protein, I’ve coated it in a panko crumb for a crunchy, golden finish, as well as adding fresh sage, pork’s best friend.
If you feel guilty indulging in a comforting piece of schnitzel, adding this crunchy, healthy slaw will balance it all out. The textured, green goodness consists of thinly sliced cabbage, raw Brussels sprouts, sweet green apple, onion for sharpness and parsley to cleanse. I’ve also swapped out mayonnaise for a light, tangy vinaigrette, or you can stick with tradition and go with silky mashed potato. Either way, this elevated schnitzel and slaw with give you all the comfort you need this winter.

4 pork loin steaks, thinned out with a meat mallet and seasoned with salt and pepper
100gm panko breadcrumbs
Vegetable oil for frying
1 egg, beaten
100gm plain flour
10gm fresh sage, roughly chopped
Lemon wedges for serving
100gm cabbage, finely sliced
250gm Brussels sprouts, finely sliced
1 green apple, cored and cut into matchsticks
¼ red onion, peeled and very finely sliced
Big handful of parsley, chopped
Generous squeeze of lemon
2 tbsp olive oil
1 tsp dijon mustard
2 tsp white wine vinegar
1 tsp maple syrup

1. Put the flour, breadcrumbs and beaten egg in 3 separate wide bowls. Add the chopped sage to the breadcrumbs and stir to combine;
2. Dip the pork loin steaks in the flour and shake off the excess, then dip them in the egg, followed by the breadcrumbs/sage. Press down a little with your fingers if necessary to ensure the sage sticks to the pork. Set aside while you prepare the slaw;
3. Place all the chopped salad ingredients in a bowl and mix to combine. In a small jar or mixing bowl, combine all the dressing ingredients and give it a good shake or stir. Set aside until the pork is cooked before you dress the slaw;
4. Heat a fry pan to medium heat, then add the vegetable oil for frying. Fry the pieces of pork for approximately 5 minutes on each side or until cooked through. If the breadcrumbs are browning too quickly, turn down the heat to ensure the outside doesn’t burn before the pork is cooked through on the inside. Remove the schnitties from the pan and drain on paper towel;
5. Pour the dressing onto the slaw and a generous squeeze of lemon and combine well;
6. Serve the pork hot with the slaw on the side. Season well and serve with wedges of lemon.

Dana Sims is a Sydney-based food and prop stylist who has grown up in the Eastern Suburbs and loves to create delicious food for entertaining and family. She is inspired by the fresh produce we have access to here in Sydney. For ideas, recipes and styling inspiration, check out her Instagram @stone_and_twine.