Easy Cheesy Pork Cotoletta & Olive Salad
with Birch & Waite Green Goddess Dressing
- Wheat
- Gluten
- Eggs
- Almond
- Milk
- Gluten
- Soy
- May contain traces of allergens
- Brazil nut
- Cashew
- Hazelnut
- Macadamia
- Milk
- Peanuts
- Pecan
- Pine nut
- Pistachio
- Sesame
- Walnut
- Wheat
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.
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: Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Soy, 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 cheesy pork cotoletta between plates.
• Top salad with remaining Parmesan and flaked almonds.
• Serve with dill & parsley mayonnaise. Enjoy!
