Pork and sage schnitzels with apple and fennel coleslaw

Method

• Step 1
  Combine the breadcrumbs, parmesan, sage and fennel seeds on a plate. Place the egg in a shallow bowl. Dip the pork in the egg then in the breadcrumb mixture, pressing firmly to coat.
• Step 2
  Heat the oil in a large frying pan over medium-high heat. Cook half the pork for 3 minutes each side or until golden and cook through. Transfer to a plate. Repeat with remaining pork.
• Step 3
  Combine the cabbage, apple, fennel and reserved fennel fronds and radish in a large bowl. Combine the mayonnaise and mustard and 3 tsp water in a small bowl. Add to the cabbage mixture and gently toss to combine. Divide among serving plates and sprinkle with walnuts. Serve immediately with pork schnitzel and lemon wedges.