The crumb on these lean pork schnitzels has thyme leaves and hemp seeds in it and it gives the most delicious savoury nutty flavour. I Only ever make schnitzel when I have stale bread, and it’s usually sourdough as it’s my favourite. The combination or sourdough crumbs, thyme and hemp seeds adds so much flavour.
The roasted wedge of cabbage that makes up the base of this slaw takes this dish firmly into winter territory. it also give the cabbage loads of flavour. Rather than shredding the cabbage and soaking in the dressing you simply cut into wedges and roast it until it gets golden and crispy at the edges. Once it’s hot and golden you add a little vinegar and then dress with the herb dressing and your warm, winter appropriate cabbage ‘slaw’ is ready.
As nothing has been shredded it’s by no means traditional but the basic ingredient list is the same. I way prefer a vinegar dressing based slaw to a creamy one and this one is also reflective of that.
Roasted radishes are also a dream, and well worth trying if you haven’t before. I have another roasted radish salad recipe that’s also delicious if you like the flavour!
You can replace the pork in this recipe with chicken if you prefer, but the pork tenderloins are lean and flavoursome. I always buy free range Victorian pork to get th ebest quality cuts with practices I’m comfortable with, but you do you. Knowing where my meat comes from and buying less for the higher price this often costs is the way I’m comfortable eating meat. I also try to keep it at a minimum in my diet and eat vegetarian or vegan as often as possible. That’s what works for me and my budget!
Serves 4
Ingredients
500g pork tenderloins (4 small tenderloins)
1/4 cup wholemeal flour
1 egg, lightly beaten
2 cups sourdough crumbs
3 Tbs hemp seeds (or use sesame)
1 Tbs thyme leaves
2 Tbs extra virgin olive oil
1/2 savoy cabbage, cut into 6 wedges
6 radish, cut into 1/4
2 tsps white wine vinegar
Dressing
1/2 cup flat leaf parsley
1/2 cup chives or green part of spring onion
1 Tbs white wine vinegar
juice and zest of 1 lemon
2 Tbs extra virgin olive oil
salt and pepper
Directions
Preheat oven to 180 degrees and line a tray with baking paper.
Toss together the bread crumbs, thmy leaves and hemp seeds in amedium bowl. Place the egg in a another bowl and the flour in a third bowl.
Trim any fat from the pork, place a fillet between two pieces of parchment papaer and bash with a rolling pin or mallet until 5mm thick. Repeat with remaining fillets.
Coat each fillet in flour, and then egg, and then breadcrumbs, set aside on parchment paper.
Place the cabbage wedges and quartered radishes on your lined roasting tray, season and drizzle with oil. Roast for 10-15 minutes or until the edges are golden.
Meanwhile, heat pan large enough to fit the 4 schnitzels over medium high heat. Once hot add the oil, wait 10- 20 seconds and add the schnitzels. Cook for 4 minutes each side or until golden.
Meanwhile, blitz dressing ingredients together in food processor, blender or similar.
When you remove the cabbage from the oven drizzle it with the white vinegar then drizzle over the dressing and scatter over some extra parsley.
Serve wedges of cabbage with the schnitzel and any extra dressing on the. Wedges of lemon are lovely with the schnitzel.
HH. x
