FRIJE

Instructions

• 1.   Make sure to follow the quantities indicated on the left to prepare your recipe!
  Finely chop the garlic.
  In a small saucepan, combine the ketchup, garlic, BBQ spices, brown sugar, and, per person: 3 tbsp of water and ½ tsp of wine vinegar. Bring to a boil, then reduce the heat to medium. Let it simmer for 5-8 minutes (see TIP). Season with salt and pepper.
  Meanwhile, peel and slice the apples into thin slices. Cut the lettuce into thin strips.
  
  TIP: Add a splash of water to the sauce if it reduces too much. It should have a thick, but pourable consistency.
• 2.   In a salad bowl, mix the aioli with, per person: ½ tsp of wine vinegar and 1-2 tbsp of water. The sauce should not be too thick in order to coat the salad well.
  Just before serving, add the indicated amount of cabbage and carrot mixture, the lettuce, and the apples. Season with salt and pepper, and mix well.
• 3.   Place the flour in a shallow dish, the beaten egg in a second dish, and in a third dish, mix the breadcrumbs with salt and pepper.
  Coat the pork in flour (shaking off any excess), then in the egg, and finally in the breadcrumbs, pressing with your fingers to make them stick to the meat, if necessary.
  Heat a drizzle of sunflower oil and a knob of butter in a pan over medium heat. Add the meat and cook for 3-4 minutes on one side, then 3-4 minutes on the other side, or until golden brown.
• 4.   Season the meat with salt and pepper after cooking.
  Serve the schnitzel and coleslaw on plates.
  Drizzle with BBQ sauce or serve it on the side.

Nutritional information *