What you’ll need
½ cup dukkah
¼ cup The Healthy Baker Plain Flour
1 cup breadcrumbs
1 egg, whisked
4 pork schnitzel steaks
1 cup white cabbage, finely shredded
1 cup red cabbage, finely shredded
2 carrots, peeled and finely chopped into julienne strips
2 Pink Lady apples, finely chopped into julienne strips
⅔ cup sour cream
2 tablespoon wholegrain mustard
1 lemon juice
4 slices toasted sourdough bread
40g butter
2 tablespoon auzure Canola Oil
Combine the dukkah and breadcrumbs in a large shallow bowl.
Place the flour in another bowl and the egg in one last bowl.
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.
Meanwhile for the apple slaw, combine the cabbage, apples and carrots together in a large bowl.
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.
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.
Butter the toasted sourdough with remaining butter and top with a crumbed steak each and a spoonful of the slaw.
