Chef Randy Feltis’s budget-friendly schnitzel recipe made from pork loin is perfect paired with his fresh lime-chili slaw.

Crispy pork schnitzel with lime-chili slaw

Serves 4
Prep time: 10 minutes
Cook time: 8 minutes

Ingredients:

Four 6-oz pork loins
2 eggs
1 cup panko bread crumbs
1/2 cup flour
2 tbsp chopped herbs (basil, chive, parsley)
Salt and pepper
3 shakes of olive oil
2 large nubs butter

For the slaw:

6 large leaves Napa cabbage, sliced
1/2 red pepper‎, sliced
1/4 red onion, sliced
2 spring onions, sliced
1 handful mint
1 carrot, julienned
6 radish, sliced
1 handful sugar snap peas, julienned
1 chili pepper, sliced
2 tbsp mayo
1 tbsp Dijon mustard
2 limes, juiced
Splash soy sauce
Salt and pepper

Method:

1. Preheat pan to medium. Beat eggs and set up breading ‎station: flour in first dish; egg wash in second; panko and chopped herbs in third.

2. Place pork loin in sandwich bag and smash with meat mallet to 1/4-inch thick. ‎Put through breading station.

3. Add oil and butter to coat the bottom of a frying pan. Fry cutlets for 4 minutes on each side or until golden.

4. In a medium stainless steel bowl, add mayo, mustard, lime juice, soy sauce, salt, pepper and chili. Mix. Toss in sliced veggies and toss lightly.

5. Place golden cutlets on plate and top off to the side with chili slaw. Serve with lime wedge and enjoy!

Courtesy Randy Feltis
eatmypie.ca
@ChefRandyF