Crispy pork schnitzel fingers are fun to make, and even more fun to eat! We’ve paired it with a fresh crunchy Parmesan coleslaw that’s dressed to impress.
Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
680 g
Tranches de porc
340 g
Salade de chou
113 g
Parmesan, râpé grossièrement
(Contient Lait)
1 pièce(s)
Citron
1.5 tasse(s)
Chapelure panko
(Contient Blé)
340 g
Haricots verts, parés
14 g
Persil
2 cs
Vinaigre de vin blanc
(Contient Sulfites)
4 cs
Mayonnaise
(Contient Oeuf, Moutarde)
½ cc
Sucre*
pièce(s)
Huile*
Prep: Wash and dry all produce. Finely chop the parsley. Zest, then cut the lemon in half.
Make the slaw: In a large bowl, whisk the vinegar, sugar, half the mayonnaise, and a pinch of salt and pepper. Add the coleslaw and half the Parmesan. Squeeze in lemon juice, to taste. (TIP: the longer the slaw sits in the dressing, the more flavourful it will be!)
Cook the green beans: Heat a large non-stick pan over medium-high heat. Add a drizzle of oil, then the green beans. Season with salt and pepper. Cook, stirring occasionally, until beans are tender-crisp, 4-5 min.
Bread the pork: Meanwhile, combine the panko, remaining Parmesan, lemon zest and parsley in a shallow dish. Pat the pork pieces dry with paper towels, then season with salt and pepper. Coat the pork with the remaining mayonnaise, then dip into the breadcrumb mixture to completely coat.
Transfer the beans to a plate. Add a generous drizzle of oil to the same pan. Add a few pieces of the pork and fry until golden, crispy, and cooked through, 1-2 min per side. (TIP: Do not crowd the pan - cook in batches if necessary!) Transfer the cooked pork to a paper towel-lined plate. Repeat with remaining pork.
Finish and serve: Divide the coleslaw, schnitzels and green beans between plates. Squeeze over more lemon juice, if desired. Enjoy!