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What you’ll need

dukkah

½ cup dukkah

flour

¼ cup The Healthy Baker Plain Flour

breadcrumbs

1 cup breadcrumbs

eggs beaten

1 egg, whisked

Unavailable

4 pork schnitzel steaks

white cabbage

1 cup white cabbage, finely shredded

red cabbage

1 cup red cabbage, finely shredded

carrots

2 carrots, peeled and finely chopped into julienne strips

apple

2 Pink Lady apples, finely chopped into julienne strips

sour cream

⅔ cup sour cream

wholegrain mustard

2 tablespoon wholegrain mustard

lemon juice

1 lemon juice

round loaf of bread

4 slices toasted sourdough bread

butter

40g butter

sunflower oil

2 tablespoon auzure Canola Oil

1

Combine the dukkah and breadcrumbs in a large shallow bowl.

2

Place the flour in another bowl and the egg in one last bowl.

3

Toss a pork steak in the flour, then the egg and finally press each side in the dukkha breadcrumb mix. Cover with plastic wrap and let firm up in the fridge for at least 30 minutes.

4

Meanwhile for the apple slaw, combine the cabbage, apples and carrots together in a large bowl.

5

Whisk together the sour cream, mustard and lemon juice in a small bowl and check for seasoning. Mix this into the slaw mixture until well combined.

6

Heat half of the butter and oil in a saucepan on medium heat. Once the butter is frothy, cook the crumbed steaks for a few minutes on each side, until golden and cooked through.

7

Butter the toasted sourdough with remaining butter and top with a crumbed steak each and a spoonful of the slaw.