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)
Trim the green beans and cut in half. Thinly slice the apple into wedges. Pick and thinly slice the mint leaves (if using).
In a shallow bowl, combine the salt, plain flour and a good pinch of pepper. In a second shallow bowl, whisk the egg. In a third shallow bowl, place the panko breadcrumbs.
Separate the pork schnitzels (there should be about 2 per person). Dip the schnitzels into the seasoned 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 green beans and a splash of water and cook until tender, 3-4 minutes. Transfer to a large bowl. 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 until golden and cooked through, 1-2 minutes each side. Transfer to a plate lined with paper towel. Repeat with the remaining pork schnitzels. TIP: Add extra oil between batches if necessary.
In the bowl with the beans, add the honey, vinegar and olive oil (1 tbs for 2 people / 2 tbs for 4 people). Mix to combine. Add the mixed salad leaves, apple, 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 schnitzels and the crunchy apple, mint and Parmesan salad between plates. Serve with the smokey aioli. TIP: For the low-calorie option, serve without the smokey aioli.