Pork schnitzel rolls with Obela Hommus mayo and slaw

1. Pound the pork between baking paper until 1cm thick. Combine panko and sesame in a shallow dish. Whisk eggs and 1 tablespoon water in a separate bowl. Coat both sides of the pork in flour, egg then breadcrumbs.
2. Cover base of a frying pan with oil. Cook the schnitzels, in two batches, over medium heat 3-4 minutes each side until golden. Drain on a wire rack set over a baking tray.
3. For the Apple and fennel slaw, combine fennel, apple, cabbage and parsley in a bowl. Pour over the dressing. Season, mix well.
4. Combine the Hommus and mayonnaise. Spread over both side of each bread roll. Top with thickly sliced schnitzel and slaw. Serve.

Tip, Save time and buy pork schnitzel already crumbed

 

Tip To make your own vinaigrette, whisk 3 tbs olive oil, 1 tbs lemon juice, 1 tsp honey, 2 tsp Dijon mustard and salt and pepper together until well combined.