Pork Schnitzel with Apple Fennel Slaw
Ingredients
Schnitzel
- 4 boneless pork chops, 6 oz each
- panko bread crumbs
- egg
- flour
- salt
Apple fennel slaw
- 2 Granny Smith apples
- 1 bulb of fennel
- 1/4 cup olive oil
- 1 tsp Dijon mustard
- 2 tsp honey
- 2 tbsp champagne vinegar
- parsley
- fennel fronds
- salt and pepper
Preparation
Thinly slice the fennel and apples and set aside.
In a separate bowl, add Dijon mustard, champagne vinegar, and honey, then whisk.
Slowly add olive oil while whisking to emulsify and create the vinaigrette.
Add the sliced apple, fennel, parsley, and salt, then mix until well combined.
Butterfly and tenderize the boneless pork chop.
Add salt before breading with flour, egg, and panko.
Shallow fry at 350°F for 3 minutes on each side, or deep fry for 5-6 minutes until internal temperature reaches 155°F.
Add a pinch of salt after frying.
Serving suggestions
Serve with new potatoes and a squeeze of burnt lemon.
