3 GREAT WAYS WITH... SCHNITTY FAVOURITES Pork Schnitzel and Asian Salad Wraps

Satisfy the whole family with our spread of golden, crispy schnitzels Serves 4, Prep and Cook 40 mins

600g uncrumbed pork

schnitzel steaks

¼ cup plain flour

2 eggs, lightly beaten

1 cup Corn Flakes Crumbs ¼ cup sesame seeds Vegetable oil, for

shallow frying

4 large herbed tortilla wraps 2 tblsps hoisin sauce

2 tblsps Kewpie mayonnaise

ASIAN SALAD

1 Lebanese cucumber 250g packet beetroot coleslaw 2 green spring onions,

thinly sliced

½ cup fresh coriander leaves

1 Dust pork in flour seasoned with salt and pepper. One at a time, dip pork in eggs. Coat in combined crumbs and seeds, pressing on lightly.

2 To make salad, use vegetable peeler to peel cucumber into long, thin ribbons lengthways. Place in a large bowl with rest of ingredients. Set aside.

3 Heat enough oil in large frying pan, over a medium to high heat, to shallow-fry. Add pork in three batches. Shallowfry for about 2 minutes on each side, or until golden brown and cooked. Drain on absorbent kitchen paper. Cut into pieces.

4 Place wraps on a clean board. Spread each evenly with combined sauce and mayonnaise. Divide salad and schnitzel over top. Roll up firmly to enclose filling.

5 Wrap each one in a sheet of baking paper. Secure with string.