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:

1. 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.

2. 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.

3. Now coat both sides in the tapioca flour, followed by the egg and finishing in the almond meal. Repeat with each piece of pork.

4. 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.

5. While this cooks finely slice the cabbage, carrot, celery, apple and spinach and add to a mixing bowl.

6. In a separate bowl add the coconut yogurt, mustard and lemon juice and whisk together. Stir through the slaw.

7. Once your pork is done add to a plate along with the slaw and a wedge of lemon.