Italian Pork Cotoletta & Cherry Tomato Salad
with Dill-Parsley Mayo & Everything Garnish- Gluten
- Wheat
- Eggs
- Milk
- Sesame
- Soy
- May contain traces of allergens
- Gluten
- Wheat
- Milk
- Almond
- Brazil nut
- Traces of Cashew
- Hazelnut
- Macadamia
- Pecan
- Pine Nut
- Pistachio
- Walnut
- Peanuts
In just 4 easy steps, whip up this pork cotoletta just like Nonna would make! These herby schnitzels crisp up to golden perfection in the pan, which only leaves you with the task of putting together a bright salad to enjoy on the side! *This recipe is under 650kcal per serving and under 40g carbohydrates per serving.*
Ingredients
1 sachet
garlic & herb seasoning
1 packet
panko breadcrumbs
(Contains: Gluten, Wheat; May be present: Soy.)
1 packet
Parmesan cheese
(Contains: Milk;)
1 packet
pork schnitzels
1 bag
spinach & rocket mix
1 punnet
snacking tomatoes
1 packet
Balsamic Vinaigrette Dressing
½ packet
everything garnish
(Contains: Sesame; May be present: Soy, Gluten, Wheat, Milk, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Pecan, Pine Nut, Pistachio, Walnut, Peanuts.)
1 packet
dill & parsley mayonnaise
(Contains: Eggs;)
Not included in your delivery
olive oil
1 tbs
plain flour
(Contains: Gluten, Wheat;)
¼ tsp
salt
1
egg
(Contains: Eggs;)
drizzle
balsamic vinegar
Utensils
Cooking Steps
• In a shallow bowl, combine the plain flour, the salt, garlic & herb seasoning and a pinch of pepper. In a second shallow bowl, whisk the egg. • In a third shallow bowl, place panko breadcrumbs and Parmesan cheese (reserve some Parmesan for garnish!). • Pull apart pork schnitzels so you get 2 per person. Dip pork into flour mixture, followed by egg and finally in panko breadcrumbs. Set aside.
• In a large frying pan, heat enough olive oil to coat the base over high heat. • Cook pork schnitzel in batches, until golden and cooked through, 1-2 minutes each side. Transfer to a paper towel-lined plate.
TIP: Add extra oil if needed so the schnitzel does not stick to the pan.
• In a large bowl, combine spinach & rocket mix, snacking tomatoes (slice if preferred) and balsamic vinaigrette dressing. Season and toss to combine.
• Divide cherry tomato salad and Italian pork cottoletta between plates • Top salad with remaining Parmesan and everything garnish (see ingredients). • Serve with dill & parsley mayonnaise. Enjoy!
