Crumbed Mustard Wakanui Schnitzel with Spring Chive and Pea Shoot Slaw
300g Wakanui Schnitzel
1/2 cup of plain flour
2 Tbsp. wholegrain mustard
1 tsp. Dijon mustard
2 cups Japanese Panko breadcrumbs
Vegetable oil and butter
Sea salt & fresh ground pepper
2 cups red and green cabbage – finely shredded
1 cup spring pea shoots or bean sprouts
1 large bunch fresh chives – finely chopped
1/4 cup Kewpie Japanese mayonnaise
4 Tbsp. red wine vinegar
Cut the Wakanui Schnitzel pieces in half or thirds. Combine the eggs and mustards and lightly beat together. In a separate dish place the Panko breadcrumbs. Lightly coat each schnitzel in seasoned flour, dip to cover in the egg mixture and finally coat in the Panko breadcrumbs.
Heat 2 Tbsp. of oil and 1 tsp. butter in a fry pan until sizzling. Gently fry the schnitzel pieces for 2 to 3 minutes each side or until golden and crispy. Add more oil and butter as required.
Place the shredded cabbage, pea shoots and chopped chives in a large bowl and toss to combine. Whisk the Kewpie mayonnaise, vinegar and a little salt and pepper together and pour over the cabbage, toss to coat.
Arrange portions of the spring chive and pea shoot slaw onto plates with the mustard schnitzels and sliced lemons as desired.