All the classic flavours in this German-inspired dish play off against each other in a most delightful way. The sweetness of the honey and apple against sharp Parmesan and crunchy pork is just lovely!
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mixed salad leaves
white wine vinegar
Thinly slice the red apple into wedges. Shave the Parmesan cheese into pieces using a vegetable peeler. Pick the mint leaves.
Place the plain flour and a good pinch of salt and pepper in the first shallow bowl. In the second shallow bowl, add the egg with a dash of water and whisk well. In the third shallow bowl, place the panko breadcrumbs. TIP: If you don’t have an egg, replace it with 2 tbs milk.
Dip each pork schnitzel fillet into the plain flour, then into the whisked egg, and then into the panko breadcrumbs. Set the crumbed schnitzel on a plate, ready to fry.
Add enough olive oil to cover the base of a large frying pan and heat over a high heat. Fry the pork schnitzel for 1-2 minutes on each side, or until golden on the outside and cooked through. Place the fried schnitzel on a paper towel lined plate to soak up the excess oil. Wipe the frying pan clean and repeat the process with the remaining schnitzel, adding extra oil if required.
Combine the mixed salad leaves, apple, mint and shaved Parmesan cheese in a large bowl. In a small jug combine a drizzle of olive oil, the honey and the white wine vinegar. Season with a pinch of salt and pepper and toss to coat. TIP: Dress the salad just before serving to prevent soggy leaves.
Divide the pork schnitzels and apple, mint & parmesan salad between plates.