Put one pork steak at a time on to a board and cover with clingfilm. Carefully flatten to 0.5cm (¼inch) thickness by hitting with a rolling pin. Peel off clingfilm and pat pork dry with kitchen paper.
Step 2
Put flour, egg and breadcrumbs into three separate shallow bowls. Mix the garlic granules and sage into the breadcrumbs. Coat each pork steak in flour, tapping off the excess, then dip into beaten egg, followed by the breadcrumbs.
Step 3
Heat the oil in a large non-stick frying pan and fry pork for 5-8min, turning once, until golden and cooked through.
Step 4
Meanwhile, in a large bowl, whisk together vinegar, honey, mustard and mayonnaise. Add remaining coleslaw ingredients and stir to coat. Serve schnitzel with the coleslaw and lemon wedges, plus mashed potato, if you like.
Per Serving:
Calories: 622
Fibre: 7 g
Total carbs: 49 g
Sugars: 21 g
Total fat: 32 g
Saturated fat: 5 g
Protein: 32 g
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A crack team of highly skilled food content producers, the GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurstis our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating nocellara olives at every opportunity, and will take the cheeseboard over dessert any time. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time.
