Easy Parmesan Pork Cotoletta & Herby Mayo
with Birch & Waite Green Goddess Dressing
Bursting with garden herbs, zesty lemon and garlic, this stellar Green Goddess dressing transforms a good salad into a spectacular one and pairs perfectly with our golden pork schnitzels. Gluten free*, with no added preservatives, no artificial colours or flavours, you’ll never want another salad dressing ever again!
*Birch & Waite Green Goddess Dressing is gluten free, however, please be aware that the rest of the ingredients in this recipe may contain gluten.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1 packet
Panko Breadcrumbs
(Contains: Wheat, Gluten; May be present: Gluten, Soy.)
1 packet
Dill & Parsley Mayonnaise
(Contains: Eggs;)
280 g
Pork Schnitzel
1 packet
Flaked Almonds
(Contains: Almond; May be present: Soy, Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Walnut.)
1 packet
Snacking Tomatoes
1 packet
Parmesan Cheese
(Contains: Milk;)
1
Green Dressing
1 sachet
Garlic & Herb Seasoning
1 packet
Spinach & Rocket Mix
1 packet
Kalamata Olives
Not included in your delivery
1 drizzle
olive oil
1 tsp
flour
(Contains: Gluten; May be present: Wheat.)
1 piece
egg
(Contains: Eggs;)
Utensils
Cooking Steps
• In a shallow bowl, combine the plain flour, a pinch of salt, garlic & herb
seasoning and a pinch of pepper.
• In a second shallow bowl, whisk the egg.
• In a third shallow bowl, combine panko breadcrumbs and Parmesan cheese
(reserve some Parmesan for garnish!).
• Pull apart pork schnitzels so you get two per person. Dip pork into the
flour mixture, followed by the egg and finally into the panko breadcrumbs.
Set aside.
• Set air fryer to 200°C. Place crumbed pork into the air fryer basket and cook until
golden and cooked through, 6-8 minutes. Cook in batches if needed.
TIP: No air fryer? Heat a large frying pan over high heat with enough olive oil to coat
the base. Cook pork schnitzel in batches, until golden and cooked through, 1-2 minutes
each side. Transfer to a paper towel-lined plate.
• In a large bowl, combine spinach & rocket mix, kalamata olives, snacking
tomatoes (slice if preferred) and Birch & Waite Green Goddess Dressing.
• Season to taste with salt and pepper and toss to combine.
• Slice crumbed pork.
• Divide olive salad and Parmesan pork cotoletta between plates.
• Top salad with remaining Parmesan and flaked almonds.
• Serve with dill & parsley mayonnaise. Enjoy!
