- Step 1
Combine vinegar, sugar and salt in a medium bowl. Stir until sugar dissolves. Pour half into another medium bowl. Place carrots in 1 bowl and cabbage in second. Toss to coat. Set aside for 40 minutes to pickle.
- Step 2
Meanwhile, combine mayonnaise, chilli sauce and rind in a small bowl.
- Step 3
Working with 1 pork fillet at a time, place pork between 2 sheets of baking paper. Pound using a rolling pin until 0.5cm thick. Repeat with remaining pork. Season with salt and pepper.
- Step 4
Place flour in a shallow plate. Place egg in a shallow plate and whisk until smooth. Place breadcrumbs in a shallow plate. Dip pork in flour and shake off excess. Then dip in egg to coat and then in breadcrumbs to coat.
- Step 5
Drain carrots and cabbage separately, squeezing out excess liquid. Combine vegetables, onion and 1/3 cup coriander in a clean bowl.
- Step 6
Heat oil in a large frying pan over medium-high heat. Cook pork for 2-3 minutes each side or until golden and cooked through. Drain on paper towel. Halve each schnitzel.
- Step 7
To assemble, spread 1 tablespoon of mayonnaise mixture over each bread base. Top with vegetables and schnitzel. Dollop over remaining mayonnaise mixture and sprinkle with remaining coriander. Top with bread top.