SPICED PORK CHOP SCHNITZEL WITH PEAR & FENNEL SLAW RECIPE

SERVES 4

1 cup (50g) panko breadcrumbs
1/2 cup chopped flat-leaf parsley leaves
1 1/2 tsp each coriander, fennel and cumin seeds, crushed
1 egg white
1/4 cup (70g) Dijon mustard
4 x 200g pork loin chops
Sunflower oil, to shallow-fry Aioli, to serve

PEAR & FENNEL SLAW

1 fennel bulb, thinly sliced
1 firm pear, cut into batons
1 tbs extra virgin olive oil
Juice of 1/2 lemon
2 tbs thick Greek-style yogurt
1 tsp nigella seeds

1. Combine panko, parsley and spices in a bowl. Whisk egg white and mustard in a separate bowl. Brush pork with mustard, then coat in breadcrumbs.

2. Heat 1cm oil in a heavy-based fry pan over medium-high heat. Cook pork for 3 minutes each side or until golden and cooked through. Drain on paper towel.

3. Combine all slaw ingredients in a bowl. Serve pork chops with slaw and aioli.