For the schnitzel
4 Luv-A-Duck Duck Legs, boned, skinned and bashed out
3 large free range eggs
80ml milk
60g (about ½ cup) plain flour
160g Panko (Japanese) breadcrumbs
20g (1 tablespoon) freshly grated parmesan cheese
20g (¼ bunch) parsley leaves, picked & washed, finely chopped
Zest of 1 lemon
Sea salt & freshly milled black pepper
120ml canola oil
80g unsalted butter
Italian coleslaw
½ wombok
1 red onion
½ cup peas - frozen or fresh
5 small radishes
½ bunch basil
½ bunch mint
1/2 cup powdered parmesan
Pinch of dried chilli (if desired)
Cabbage Salad
½ purple cabbage
200g pomegranate arils (or arils from ½ pomegranate )
1 red onion thinly sliced
½ bunch coriander leaves
Dressing
1 tsp pomegranate molasses
1 tbls olive oil
Juice of half a lemon
Salt and pepper
Recipe courtesy of Chef Ian Curley
Instead of pairing the shnitzel with Italian coleslaw, try a red cabbage and pomegranate salad.