All the classic flavours in this German-inspired dish play off against each other in the most delightful way. The sweetness of the honey and apple against sharp Parmesan and crunchy coated pork is just lovely!
mixed salad leaves
shaved Parmesan cheese(ContainsMilk)
smokey aioli(ContainsEggMay be presentTree Nuts)
vinegar (white wine or red wine)
Thinly slice the apple. Pick and thinly slice the mint leaves (if using). Slice the cucumber into half-moons.
In a shallow bowl, combine the salt, plain flour and a good pinch of pepper. In a second shallow bowl, whisk the eggs. In a third shallow bowl, place the panko breadcrumbs.
Separate the pork schnitzels (there will be about 2 per person). Dip the schnitzels into the plain flour, then into the egg and finally into the panko breadcrumbs. Set aside on a plate.
Heat a large frying pan over a medium-high heat. Add the pecans and toast for 3-4 minutes or until fragrant. Transfer to a plate. Return the frying pan to a high heat with enough olive oil to coat the base. When the oil is hot, add 1/2 the crumbed pork and cook for 1-2 minutes on each side, or until golden and cooked through. Transfer to a plate lined with paper towel to drain. Repeat with the remaining schnitzels. TIP: Add extra oil between batches if necessary.
In a large bowl, combine the honey, vinegar and olive oil (1 tbs for 2 people / 2 tbs for 4 people). Add the mixed salad leaves, toasted pecans, apple, cucumber, shaved Parmesan cheese and mint (if using) to the dressing. Toss to coat. TIP: Toss the salad just before serving to keep the leaves crisp.
Divide the pork schnitzel and the apple and Parmesan salad between plates. Serve with smokey aioli.