BBQ-Rub Pork Schnitzel, Paprika & Lemon Potatoes, Coleslaw w Asian Aioli (Childs portion)

Our hot dinner this Wednesday will be a family favourite for sure. Perfect timing for the school holidays.

We use loin of pork for this dish. First, tenderised with a meat hammer to break up the muscle, then rubbed with BBQ spices and salt, and left overnight.

Crumbed, and pan-fried to a crisp golden colour and served with sautéed potatoes cooked with garlic, lemon, smoked paprika and olive oil.

To complement the dish, our Asian infused aioli tossed through a vegetable slaw.

We offer child’s size portions for this dish.

Our portions are 900ml sized.