Pork Schnitzel with Apple Slaw
GF, DF + RSF - serves 4
Ingredients:
4 pork boneless pork chops
1 cup almond meal or quinoa flakes
1/2 cup tapioca flour
1-2 eggs whisked
Salt and pepper
Zest of 1 lemon
1 tbsp fennel seeds
Olive oil
Slaw:
1/4 red cabbage
2 carrots
2 apples
2 stalks of celery
2 cups spinach
1/2 cup coconut yogurt
1 tsp dijon mustard ( I like to add a little extra)
2 tsp lemon juice
Method:
Using 3 seperate plates add each of the following. Plate 1: tapioca flour, plate 2: whisked egg, plate 3: almond meal, fennel seeds, lemon zest and a good pinch of salt and pepper.
To prep your schnitzel place some baking paper on a chopping board and place down one pork chop. Using another piece of baking paper place on top of the chop. Using either a rolling pin or a meat mallet pound out the pork until around 2 cm thick.
Now coat both sides in the tapioca flour, followed by the egg and finishing in the almond meal. Repeat with each piece of pork.
Add a good splash of olive oil around 1 tbsp to a medium-low heated frypan. Add the pork schnitzels cooking 5 minutes each side or until golden and cooked through.
While this cooks finely slice the cabbage, carrot, celery, apple and spinach and add to a mixing bowl.
In a separate bowl add the coconut yogurt, mustard and lemon juice and whisk together. Stir through the slaw.
Once your pork is done add to a plate along with the slaw and a wedge of lemon.