2 pork loins

1/4 cup flour

2 tbl sp Masterfoods all purpose spice blend

2 eggs

2 tbl sp Masterfoods lemon and pepper spice blend

110gm breadcrumbs

Ghee & canola/vegetable oil (for shallow frying)

To make the schnitzel start by placing pork loin on a piece of cling film, fold film over and hammer down the loins with a rolling pin to thin out the pork.

In first tray add in the flour and all purpose spice blend, in the second whisk eggs and in the third add the breadcrumbs and lemon and pepper spice blend and mix together. Add the pork to flour and cover both sides before dusting excess, add to egg mix and cover and shake excess and finish by crumbing it with breadcrumbs. Make sure to cover properly and the crumbs are properly on before placing on baking paper to the side. Repeat process.

To fry the schnitzel add a small layer of oil and a spoon of ghee to a large pan and place on medium high heat until it begins to steam with heat. Add schnitzel in and allow to sizzle until golden brown on medium heat, before turning and shallow frying the other side (around 2 minutes per side). Pop onto paper towel on plate and fry second piece with new batch of oil and ghee.

Coleslaw

1 carrot (peeled)

1/4 purple cabbage

5-6 spring onions (washed)

1/4 cup Masterfoods Garlic and Truffle NO RULES Sauce

1/2 lemon (juice)

Salt

Start by grated carrot into bowl, before thinly slice cabbage and spring onion. Add a pinch of salt and massage salt through to help break down the slaw. Add the Masterfoods sauce and lemon juice and mix together, before seasoning with salt to taste.

To plate, place schnitzel on plate with coleslaw, with a side of dijon mustard.