Schnitzel Sandwich with Apple Slaw

Ingredients

• 4 Pork cutlets
• 1/2 cup All-purpose flour
• 2 tablespoons Flaxseed meal
• 6 tablespoons Water
• 1 cup Breadcrumbs
• 1 teaspoon Salt
• 1/2 teaspoon Black pepper
• 1/4 cup Vegetable oil
• 4 Crusty rolls
• 1 Apple
• 2 cups Cabbage, shredded
• 1/4 cup Mayonnaise (egg-free)
• 1 tablespoon Lemon juice
• 1 teaspoon Dijon mustard

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Prepare the flaxseed mixture: Combine flaxseed meal and water in a small bowl. Let sit for 5 minutes to thicken.
2. 2Pound pork cutlets to about 0.635 cm thickness.
3. 3Set up a breading station: flour, flaxseed mixture, and breadcrumbs in separate shallow dishes. Season flour and breadcrumbs with salt and pepper.
4. 4Dredge each cutlet in flour, then dip into the flaxseed mixture, and finally coat with breadcrumbs, pressing to adhere.
5. 5Heat vegetable oil in a large skillet over medium-high heat.
6. 6Fry schnitzel for 3-4 minutes per side, or until golden brown and cooked through.
7. 7While schnitzel is frying, prepare the apple slaw: core and shred apple. Combine with shredded cabbage, egg-free mayonnaise, lemon juice, and Dijon mustard in a bowl. Mix well.
8. 8Place schnitzel on crusty rolls and top with apple slaw. Serve immediately.

Substitutions

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