Ingredients
Pork Schnitzel
4 pieces of pork schnitzel meat
3 size 7 eggs
1 cup flour
4 cups panko crumbs
Vegetable oil for frying
Sea salt
Cracked pepper
Herb & Avocado Salad
¼ cup olive oil
2 tablespoons red wine vinegar
2 teaspoons honey
1 clove garlic, finely chopped
2 avocados, cut into wedges
½ small cucumber, sliced
1 cup chopped fresh Italian parsley leaves
2 celery stalks, finely sliced
1 tablespoon chopped fresh dill
1 tablespoon chopped fresh chives
Sea salt
Cracked pepper
Optional to serve
Lemon wedges
50g butter
2 tablespoons capers
Method
Set yourself up with three bowls. Whisk the eggs in the first, flour in the second and panko crumbs in the third. Then line an oven tray with baking paper.
Pat your pork dry with a paper towel and season with salt and pepper.
Dip the pork into the flour, dust off any excess, then transfer to the whisked eggs and then the panko crumbs. Once completely coated, place on the oven tray and repeat with the remaining pieces of pork.
In a large saute pan, bring 4cm of oil to 180ºC. Line an oven tray with paper towels. Deep fry the crumbed pork for 2-3 minutes on each side or until golden brown. Drain on the paper towel lined oven tray.
In a jar with a screw top, shake together olive oil, vinegar, honey, garlic, sea salt and cracked pepper.
Gently toss together salad greens and drizzle over dressing.
Serve the schnitzel with salad and lemon wedges.
Optional:
Heat butter in a small saucepan over a medium heat, once the butter has begun to brown, add the capers and fry for 1 minute. Remove from the heat and drizzle over the schnitzel.
Recipe created for The Avo Tree by Olivia Galletly @Thehungrycooknz
