Pork schnitzel rolls with Obela Hommus mayo and slaw
Ingredients
4 Pork medallions (110g Each) , trimmed
1 ¼ Cups Panko crumbs
2 tbs Sesame seeds
2 Eggs
¼ Cup Plain Flour
- Oil For Cooking
4 Long bread rolls split
2 tbs Whole egg mayonnaise
- Apple & Fennel Slaw
1 (425g) Bulb fennel, thinly shaved
2 Pink lady apples , thinly shaved, cut into matchsticks
1 Cup Firmly packed shredded green cabbage
1/3 Cup Parsley Leaves
3 tbs (60ml) Lemon Vinaigrette
Directions
- Pound the pork between baking paper until 1cm thick. Combine panko and sesame in a shallow dish. Whisk eggs and 1 tablespoon water in a separate bowl. Coat both sides of the pork in flour, egg then breadcrumbs.
- Cover base of a frying pan with oil. Cook the schnitzels, in two batches, over medium heat 3-4 minutes each side until golden. Drain on a wire rack set over a baking tray.
- For the Apple and fennel slaw, combine fennel, apple, cabbage and parsley in a bowl. Pour over the dressing. Season, mix well.
- Combine the Hommus and mayonnaise. Spread over both side of each bread roll. Top with thickly sliced schnitzel and slaw. Serve.