In a bowl, combine fennel, apple, onion, and herbs. Into a seperate bowl combine the dressing ingredients and whisk together. Set aside until needed.

Set up 3 bowls, one for flour, one for the eggs, and one for the panko crumbs. Season the flour with a good pinch of salt, then mix. Whisk the eggs, the add the parmesan to the breadcrumbs and combine.

Place the NZ pork cutlets onto a piece of baking paper and cover with another. Using a rolling pin, give the cutlet a good hiding into a uniform shape.

Dip pork into the flour, then egg, the crumbs, pressing the crumb into the cutlet. This will give the proper crunch.

Heat the oil in a large pan over medium-high heat. You want enough oil to come about halfway up the schnitzel. Fry for 2–3 minutes per side, until golden and cooked through. The pork should be 140F. Drain on a paper towel and season immediately with salt.

Plate the schnitzel hot and crispy, dress the slaw and pile on the side, then finish with a big squeeze of lemon.