The Perfect Pair: Pork schnitzel with red onion slaw, fried egg and chimichurri & Köster-Wolf, Riesling

Riesling really is a classic match for pork, and for good reason, refreshing and spritzy lime notes (classic of the grape) cut through the fattiness of pork. You can pair both dry and off-dry styles of Riesling with pork dishes, it’s all down to your personal tastes. We love how the amped-up fruitiness of an off-dry Riesling matches with the subtle sweetness and strong flavours of the meat. 

Köster-Wolf Riesling from Germany is fermented cool in steel tanks and bottled young so it retains vibrancy and freshness whilst still having a little more residual sugar than Riesling of the bone dry style. Expect peach and elderflower aromas, plus a little kick of lime sherbet. This wine easily works beyond the dinner table as an interesting and highly drinkable aperitif for anytime, so it’s worth stocking up an extra bottle (or two) to last you the evening.

Ingredients:

• 2 pork chops

• 6 eggs

• 100g flour

• 100g panko breadcrumbs

• 2 red onions

• 2 carrots

• ½ white cabbage

• 50ml white wine vinegar

• ½ bunch parsley

• 2 tbsp capers

• 1 lemon

• 50g mayonnaise

• 50ml olive oil

• Vegetable oil (for frying)

Method:

1. Flatten the pork chops with a meat mallet until nice and thin.

2. Set up three shallow containers: one with flour, one with 4 whisked eggs, and one with panko breadcrumbs.

3. Coat each pork chop in flour, then dip into the egg, and finally coat in the panko breadcrumbs. Set aside.

4. Finely slice the red onions and white cabbage. Grate the carrots and add everything to a large mixing bowl.

5. Add the mayonnaise to the bowl and mix well to make the slaw. Set aside.

6. Finely chop the parsley and capers. Zest the lemon and combine with the parsley and capers in a small bowl.

7. Add the white wine vinegar and olive oil to the bowl and mix well to make the chimichurri.

8. Heat vegetable oil in a frying pan for shallow frying. Bring the oil to 180°C.

9. Carefully fry the breaded pork chops until golden and crispy on both sides. Remove and drain on a cooling rack or kitchen paper.

10. In a separate pan, fry the remaining 2 eggs to your liking.

11. To assemble, place a mound of slaw in the center of each plate. Top with a schnitzel, then a fried egg. Spoon chimichurri around the plate to finish.